Author: Shauna Sever
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
Author: Sharon Bowers
Author: Teresa Barrenechea
Author: Bonnie Wilkens Metully
Author: Thomas Keller
Author: Gina Marie Miraglia Eriquez
Author: Rick Bayless
Author: Amy Finely
The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.
Author: Beth McCasland
A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
Author: Claire Saffitz
Author: Kendall Conrad
Author: Jane A. Van Pelt
Author: Gale Gand
Author: Meredith Brokaw
On a recent visit to London, Knauer overheard a local in a pub ordering a "Guinness and Black" - which turned out to be the famous Irish stout plus a shot of blackberry brandy. That combination is also...
Author: Mindy Segal
Author: Marge Perry
An easy Chanterelles with Shallots recipe
Author: Lillian Chou
Author: Fran Gallagher Ripsom
Author: Miriam Backes
Author: Alice Medrich
Author: Lucy Danziger
Author: Jean Thiel Kelley
Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
Author: Judith W. Harris
Author: Kathy Specht
Author: Janet Fletcher
A mixture of three milks and a shot of rum disappears before your eyes as it soaks into a cinnamon-scented sponge cake. Your reward? An extemely moist cake with an addictively sweet taste.
Author: Mario Batali
Author: Justin Rashid
Author: Allison Vines-Rushing