Author: Dora Moel
These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.
Author: Skye Gyngell
Author: Ruth Cousineau
These decadent cookies make the most of their headlining ingredients. The hazelnuts are toasted, which deepens their sweetness and makes them the perfect complement to a luscious dark chocolate and cinnamon...
Author: Samantha Seneviratne
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Traditionally, these Greek cookies, known as koulourakia, are formed into rings, twists and half circles. In this recipe, they are shaped into bow ties and twists, then glazed with anise-flavored honey....
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking, one had to watch the cost, and rice was an...
Author: Marion Cunningham
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman
Steam these soup dumplings in batches and eat them when they're at their best-hot out of the steamer.
Author: Anita Lo
"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot's Diner, a cozy place that serves wonderful breakfasts," writes Kimberly McClain of Harris, Iowa. "The biscuit that came...
Author: Nanney Spivey
Author: Zita Wilensky
Author: Carolyn Miller
Author: Maria Helm Sinskey
A quick and easy Sour Cream Apple Pie recipe
Author: Zanne Stewart
Author: Kimberly Kennedy
Author: Rick Bayless
Author: Jeanne Kelley
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...
Author: Tasha de Serio
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.
Author: Melissa Roberts
A comforting dessert that's a cross between a soufflé and a cake.
Author: Josie Le Balch
Author: Joanne Chang
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...
Author: Ruth Cousineau
Author: Jennifer Appel
Author: Kate Higgins