This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Make sure to make a deep impression in the...
Author: Siobhan Adcock
This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer them to retain some bite.
Author: Del Zimmerman
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory...
Author: Mary Kate Tate
Author: Charlotte Fekete
These moist, easy muffins rely on mashed bananas and flaked coconut for sublime texture and tropical-leaning flavor.
Author: Sara Moulton
Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!
Author: Katherine Sacks
Author: Lynne Rossetto Kasper
Author: Cynthia Paige Ward
This easy Meringues recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season...
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...
Author: David Lebovitz
Author: Lorraine Vassalo
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
Recipe for an Italian-inspired side dish of asparagus, peas, and basil.
Author: Ursula Ferrigno
Author: Ruth Cousineau
Author: Jody Williams
Author: Ian Knauer
Author: Nathan Sivin
Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served over ice cream. This recipe is an accompaniment...
Author: Pat Neely
Author: Giada De Laurentiis
This recipe originally accompanied Warm Chocolate Soufflés with Pistachio Ice Cream .
One day, a friend of mine showed me how he did it growing up in Oahu: take a pack of the Pillsbury biscuits and fry them, then toss them in sugar.
Author: Roy Choi
This recipe originally accompanied Red Velvet Cake with Creamy Vanilla Frosting .
Author: Allysa Torey
Author: Bon Appétit Test Kitchen
(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it's cooked in. Serve...
Author: Cecilia Hae-Jin Lee
Author: Lillian Chou
Author: Rick Rodgers
Author: David Wells