Author: Jacques Torres
We use round cookie stamps for the imprint before cutting these cookies out with a round cutter. Once the glaze is applied, they really do look like antique tiles.
Author: Yotam Ottolenghi
These dense, moist treat are irresistible. Wrapped in a pretty box, they make a great gift, too.
Author: Janet Taylor McCracken
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 two.
Author: Anna Posey
Author: Nick Malgieri
Author: Torben Jensen
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Author: Victoria Granof
Author: Fran McCullough
Author: Sheila Lukins
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill...
Author: Gina Marie Miraglia Eriquez
These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.
Author: Bon Appétit Test Kitchen
Author: Dede Wilson
Make and share this The Real Cracker Barrel Cornbread Stuffing recipe from Food.com.
Author: mojoloh
Author: Suzanne Tracht
Author: Melissa Roberts
Figs soak up a Marsala wine caramel sauce as this tarte Tatin-inspired dessert bakes in the oven.
Author: nigel slater
Author: Jan Schroeder
Author: Jeanne Thiel Kelley
Author: Gina Marie Miraglia Eriquez
Author: Larraine Perri