Author: Giada De Laurentiis
Author: Oliver Strand
Author: Matt Lewis
Author: Andrea Albin
Author: Sisi Carroll
Author: Kimberley Hasselbrink
Author: Maria Speck
Top off this classic tangy lemon cake with a jammy apricot and lemon glaze for extra sweetness.
Author: Alison Roman
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline, use a vegetable peeler.
Author: Alison Roman
Cloud eggs (sometimes called egg nests) are fluffy bites of egg-filled delight made with just three ingredients! Beat egg whites, fold in grated cheese, tuck the yolk in the center, then bake.
Author: Elise Bauer
With this shelf-stable homemade pancake mix ready to go in your pantry, you're always minutes away from an exceptional pancake breakfast.
Author: Kendra Vaculin
White chocolate shavings form a "nest" for chocolate eggs on this pretty pink cake. Malted milk powder gives both the cake and the frosting a toasty flavor and creamy richness.
Author: Adrianna Adarme
Author: Karen DeMasco
Author: Gina Marie Miraglia Eriquez
This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus...
Author: Olia Hercules
Author: Lauren Salkeld
Author: Jerry Traunfeld
Author: Abigail Johnson Dodge
The best authentic Dominican cake!
Author: In the Kitchen with Jonny
Author: Lidia Bastianich
Author: Martha Stewart
These traditional holiday loaves are made in several easy steps over about 18 hours. Get the recipe.
Author: Victoria Granof
Author: Kemp Minifie
Author: Maria Speck
Author: Daniel Patterson
Author: Gina Marie Miraglia Eriquez
Author: Tracey Seaman
Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs to chill for at least an hour before serving.
Author: Karen DeMasco
Author: Lauren Salkeld
Dried fruit is the secret to moist low-fat baked goods. These cupcakes have such a rich, chocolaty flavor, you would never know there were dates in the batter if you hadn't baked them yourself.
Author: Melissa Roberts
Author: Kristine Kidd