Author: Gina Marie Miraglia Eriquez
We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.
Author: Gina Marie Miraglia Eriquez
An easy Lemon Meringue Pie recipe
In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent partners with your finest jams.
Author: Sarabeth Levine
Author: Melissa Roberts
Author: Lidia Matticchio Bastianich
Author: Lidia Bastianich
Author: Lori Longbotham
In our test kitchen, Philadelphia-brand cream cheese gave us good results. This frosting would also be delicious on carrot cake or gingerbread.
Author: Nadia Hassani
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
Author: Melissa Roberts
Author: Maggie Ruggiero
This voluptuous rum-spiked pie will surprise you with its complexity-a hint of curry powder adds an elusive undertone that makes it particularly delicious.
This moist cake keeps beautifully for a day or two after you make it.
Author: Nancy Baggett
Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.
Author: Betty Rosbottom
Author: Adam Randall
Author: Sue Knechtel
This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.
Author: Lori Longbotham
A great way to use very ripe bananas, this easy-to-make cake incorporates everything you love about banana bread and adds a few more favorites-chocolate, walnuts, and cinnamon-for good measure. (It's also...
Author: Ruth Cousineau
Author: Michele Adams
Author: Lou Jones
Author: Tracey Seaman
Sweetened Whipped Cream. Learn to distinguish between the stages of whipped cream; it doesn't always have to be stiff.
Author: Rick Rodgers
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
Author: Maggie Ruggiero
Author: Ian Knauer
Author: Gil Marks
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won over, and so is everyone who has tasted it. This is...
Author: Diane Morgan