When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition...
Author: Bruce Aidells
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American...
Author: Claudia Fleming
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much...
Author: Terry Gibralter
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Unlike most cinnamon buns, these are not made with a yeasted bread base. It's a quick and easy cinnamon bun recipe that you absolutely must try.
Author: Rosie Reynolds
My homemade grahams are buttery and crisp, with an incredible depth of flavor thanks to earthy whole wheat flour and the mellow maltiness of golden syrup-a type of light molasses.
Author: Stella Parks
Author: Michele Scicolone
An easy Oatcakes recipe.
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
A quick and easy Green Onion-Jalapeño Cornbread recipe.
This pie is both sweet and salty, which is my favorite dessert combination. The smoky bacon, mingling with the spiced apples and bourbon crust, is heavenly.
Author: Amber Wilson
Author: Jennifer Martin
It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian...
Author: Gina Marie Miraglia Eriquez
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great...
Author: Kevin Dundon
Author: Victoria Granof
Author: Liza Davies
A technique that is unique to this bread is the use of a cooked flour paste, made the day before. The gelatinized starches release flavors, giving this bread a distinct quality.
Author: Lori Longbotham
Author: Ian Knauer
Author: Anita Hacker
Low-acid Meyer lemons make the citrus flavor of these bars especially vibrant.
Author: Sara Kate Gillingham