Author: Larraine Perri
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk...
Author: David Lebovitz
Author: Judith Choate
These espresso-infused dark chocolate-chunk shortbread cookies come from master baker Dorie Greenspan's new cookbook Dorie's Cookies.
Author: Dorie Greenspan
Author: Alison Roman
Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.
Author: Emily Luchetti
This whimsical bread is studded with dyed Easter eggs for a festive look.
Author: Melissa Roberts
Author: Gale Gand
Author: Jane A. Van Pelt
Author: Alice Medrich
Author: Tracey Seaman
Author: Flo Braker
Author: Gina Marie Miraglia Eriquez
Author: Janet Taylor McCracken
Author: Bon Appétit Test Kitchen
Author: Gina DePalma
Author: Nick Malgieri
These dense, moist treat are irresistible. Wrapped in a pretty box, they make a great gift, too.
Author: Larraine Perri
Author: Gina Marie Miraglia Eriquez
Author: Janet Taylor McCracken
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
Author: Jan Schroeder
Author: Nigella Lawson
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. Her grandmother, Helen Dougherty, made batches...
Author: Elinor Klivans
Author: Judith Choate
An easy Christmas Fruitcake recipe
Author: Marla Orenstein