This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream to create a luscious hot fudge sundae.
Author: Marion Cunningham
Author: Fred Thompson
If you don't have a rice cooker, this is the way to prepare absolutely perfect rice. The liquid cooks down before you cover the pot, so you have more control over how much liquid evaporates; this makes...
Author: Marian Burros
Author: Bobby Flay
Kids (and more than a few adults) will almost certainly shriek with joy at the sight of this fantasy dessert. Golden, buttery cake layers sandwich chocolate cookie crumbs and are topped with a custard...
Author: Gina Marie Miraglia Eriquez
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Author: Donna Klein
Author: Lourdes Castro
Author: Mona Talbott
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
Author: Molly Wizenberg
Author: Michael McLaughlin
Author: Carolyn Beth Weil
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Author: Marsha Klein
Author: Peter Reinhart
Author: Maria Helm Sinskey
This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
Author: Mary Jo Thoresen
There's enough garlic butter here to drench every morsel of lobster meat-you'll want to serve crusty bread on the side to soak it all up. An easy Lobster with Garlic Butter recipe.
Author: Marco Pierre White
Author: Jamie Shannon
Author: Ellie Krieger
A simple and nutty fall dessert.
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper...
Author: Eleanor Topp
Nothing melts in the mouth like baked bananas. Served with any kind of cream topping, it is a simple, unsurpassed dessert. Adjust the ingredients and flavors to your personal taste.
Author: Lucinda Scala Quinn