Author: Cindy Mushet
Author: Claudia Fleming
Author: Joyce Carol Oates
Author: Kendall Conrad
Author: Fran Gallagher Ripsom
Author: Janet Fletcher
Author: Kurt Gutenbrunner
Our food editors loved shavings of Stilton cheese on these tarts. We understand that nobody has much room for dessert after a big meal, much less one with cheese, but these tarts are actually quite light...
Author: Krystina Castella
Author: Melissa Clark
Author: Pam Anderson
Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.
Author: Holly Smith
Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward as well.
Author: Chris Morocco
Author: Jamie Deen
Author: Elizabeth Falkner
A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
The recipe for these melt-in-your-mouth pecan crescent cookies has been in my family for years," says Marilynn Bonecki of Marengo, Illinois. "They can be made a couple of weeks in advance, but it's hard...
Author: Marilynn Bonecki