This is best done on a large gas grill fitted with a thermometer - it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need...
Author: Kemp Minifie
This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies...
Author: Tracey Seaman
Author: Maggie Ruggiero
Traditional moist dressing, baked outside of the bird. I make this when I am cooking a turkey breast without the cavity.
Author: PalatablePastime
Author: Bon Appétit Test Kitchen
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by...
Author: Hubert Keller
Author: Karen DeMasco
An easy Butter Cookies recipe
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Author: Maggie Ruggiero
Another quick, weeknight recipe, but good enough for company (I make it for Christmas eve dinner every year). I can usually have the fish, rice pilaf,...
Author: WorkingMom2three
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut....
Author: Maria Helm Sinskey
Author: Gina Marie Miraglia Eriquez
This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day...
Author: Anna Posey
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Janet Taylor McCracken
Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.
Author: Dorie Greenspan
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you...
Author: Michelle Polzine