Author: Amber Levinson
Author: Debra Creed-Broeker
Author: Molly Stevens
Author: Andrea Bemis
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.
Author: Shelley Wiseman
A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie.
Author: Alexander Smalls
This all-time best apple pie recipe the perfect combination of an all-butter flaky crust and tender apples. Use sweet-tart Honeycrisp and Braeburn apples.
Author: Rhoda Boone
Author: Gretchen Holt-Witt
Author: Giada De Laurentiis
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
Author: Lidia Bastianich
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
Author: Melissa Roberts
Author: Rosie Bialowas
Author: David Wells
Author: Gina Marie Miraglia Eriquez
A popular food in El Salvador. A thick corn tortilla filled with cheese and easy to customize. Serve topped with curtido (picked cabbage) or eat plain. My ex-boyfriend's Salvadorean mother's recipe!
Author: peep
Author: Rick Browne
Author: Amaryll Schwertner
I first came across this recipe while visiting my wife's family in Buck's County, PA. It goes great with Thanksgiving dinner as a side dish. The original recipe was savory and comes from Eastern Europe...
Author: 440DartRacer
Author: Bon Appétit Test Kitchen
Author: Kristin H. R. Small
In our test kitchen, Philadelphia-brand cream cheese gave us good results. This frosting would also be delicious on carrot cake or gingerbread.
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with...
Author: Ruth Cousineau
Author: Andrea Albin
Author: Allen Susser
Author: Molly Stevens
Author: Amanda Hesser
Author: Anna Stockwell
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème...
Author: Alexis Watson
Author: Melissa Roberts
Author: Dodie Thompson