Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zestpanko...
Author: Diane Morgan
Author: Brooke Dojny
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Author: Patricia Wells
Author: Jennifer Wickes
Author: Jill O'Connor
Author: Eileen M. Watson
Salami chips.
Author: R. A. Street
A quick and easy recipe for Applesauce Spice Muffins
Author: Jasper White
This moist pound cake is the most requested Swans Down recipe of all time. Whether it's your first time trying it or a perennial favorite, the fork-tender cake is unforgettable.
Author: Reily Foods
Kids (and more than a few adults) will almost certainly shriek with joy at the sight of this fantasy dessert. Golden, buttery cake layers sandwich chocolate cookie crumbs and are topped with a custard...
Author: Gina Marie Miraglia Eriquez
Author: Carol Hill
Although the marinade sounds similar to several of those given for tofu, it's just different enough that, when used on the completely different tempeh, you have a wholly distinct, and wholly delicious,...
Author: Crescent Dragonwagon
Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that are the pride of many a mother and a young bride...
Author: Sarah Copeland
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Author: Bon Appétit Test Kitchen
Author: Mary McCartney
Author: Marlin Kaplan
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight...
Author: Rose Levy Beranbaum
Author: Marian Burros
Author: Marion Cunningham
This savory side is great hot out of the oven, or even cold for a quick midday snack.
Author: Elle Simone Scott
Author: Judith Jones
These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like...
Author: Marsha Klein
Author: Lillian Chou
Author: Judy Harmon
Author: Tracey Seaman
Author: Jamie Shannon
Author: Maria Helm Sinskey
Author: Carolyn Beth Weil
Claire Saffitz named these her "forever" brownies because it took so much work to get them right that she's vowed to never develop another brownie recipe again.
Author: Claire Saffitz
A simple and nutty fall dessert.