Author: Madeline Sims Ford
Author: Ian Knauer
Author: Jeanne Thiel Kelley
Author: Nick Malgieri
Author: Paul Grimes
Author: Abigail Johnson Dodge
Author: Ian Knauer
Author: Abigail Johnson Dodge
This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.
Author: Shelley Wiseman
Author: Irma S. Rombauer
A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).
Author: Matt Lewis
Author: Karen DeMasco
Author: Scott Peacock
Author: Michael Noble
Author: Ruth Cousineau
Author: Rose Levy Beranbaum
Author: Kent Rathbun
Author: Paula Shoyer
A whipped frosting lightens up this classic chocolate cake.
Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry (the same dough that cream puffs are made from),...
Author: Shelley Wiseman
This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can vary from firm to soft, but this one has a nice,...
Author: Gina Marie Miraglia Eriquez