Author: Shelley Wiseman
Author: Catherine McCord
Author: Lillian Chou
Author: Susan Reid
Author: Gina Marie Miraglia Eriquez
Author: Tracey Zabar
Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock...
Author: Lara Ferroni
Author: Sharon Bowers
This clever pour-over dessert proves that, yes, it will affogato.
Author: Andy Baraghani
Author: Jill Silverman Hough
Author: Rich Landau
Author: Scott Peacock
These treats look fancy and luxurious, but they couldn't be easier to make. Since the truffle base is made from just two ingredients, using good-quality...
Author: Rhoda Boone
Author: Lauren Chattman
Author: David Lebovitz
Author: Susan Spungen
Author: Susie Theodorou
It's impossible to go wrong with layers of graham, chocolate, and marshmallow. Broiling the gooey top creates an irresistible golden crown that crackles...
Author: Lillian Chou
Dusted with flaky sea salt, these buttery Parker House rolls are folded, making them perfect for late night leftover turkey or roast sandwiches.
The Italian cream cheese, mascarpone, lightens up the filling and topping.
Author: Sarah Patterson Scott
Author: Susan Herrmann Loomis
Our Europe correspondent, Alexander Lobrano, was wary of working with pastry long before attending his course at Les Petits Farcis, in Nice. "This recipe...
Author: Rosa Jackson
Author: Mimi Hebert
Author: Stephen Durfee
Author: Karen Adler
The trick here is that instead of beating egg whites into peaks, you whip the chocolate and egg together in a blender. Salmonella from underdone eggs is...
Author: Victoria Granof
Author: Dorie Greenspan
Author: Tracey Seaman