Author: Ruth A. Matson
Author: Sharon Bowers
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
Author: Amy Finely
Author: Thomas Keller
Author: Bonnie Wilkens Metully
Author: Gina Marie Miraglia Eriquez
Author: Teresa Barrenechea
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: Rick Bayless
Author: Gale Gand
Author: Kendall Conrad
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
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: Jane A. Van Pelt
Author: Mindy Segal
Author: Lillian Chou
Author: Allison Vines-Rushing
Author: Miriam Backes
Author: Judith W. Harris
Layers and layers of thin, tender whole-wheat crêpes and smoked salmon make a stunning multilayered cake-like torte. To serve, cut into small wedges for an appetizer or into slightly larger wedges to...
Author: Mary Cech
Author: Janet Fletcher
Author: Meredith Brokaw
Author: Alice Medrich
Author: Lucy Danziger
Author: Marge Perry
Author: Fran Gallagher Ripsom
An easy Chanterelles with Shallots recipe
Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
Author: Mario Batali
Author: Susan Herrmann Loomis
Author: Kathy Specht