Real milk chocolate-not just cocoa powder-gives this cake its rich, chocolatey flavor. With a foolproof, one-bowl preparation, effortless frosting, and portability, this cake is sure to be your new go-to...
Author: Rhoda Boone
By its very nature, a Pavlova is a little wild-as proved by these three tiers of airy meringue, which crack and crumble to reveal marshmallowy interiors while the berries' juices puddle all over drifts...
Author: Maggie Ruggiero
Author: Sisi Carroll
Author: Cindy Mushet
The minty mojito is taken to a sparkling new level with this variation on a tropical themed drink. It is remarkably refreshing-an excellent opening act for an evening of fun and fine dining.
Author: Jeff Morgan
Nothing says festive as eloquently as a towering white coconut cake, and this particular one is breathtaking. Better yet, it's delicious-we've brushed each layer with a syrup made from coconut water and...
Author: Ruth Cousineau
If you've ever wanted to eat pie like a cookie, these pie bar cookies are for you. The bright berry filling and buttery, flaky crust make them totally irresistible.
Author: Rhoda Boone
Author: Susan Feniger
Who says that Pimm's is just for Pimm's Cups? Add Champagne, and it becomes an especially refreshing punch. Pimm's was created in the 1840s by an English oyster bar owner, and it became one of the most...
Author: Julie Reiner
White Chocolate Layer Cake With Apricot Filling and White Chocolate Buttercream
Author: Angel Adoree
This one's got it all: bright fall colors and sweet-savory appeal.
Author: Bon Appétit Test Kitchen
Author: Melissa Murphy
Author: Amber Levinson
Author: Rebecca Miller French
Author: Shelley Wiseman
Author: Pamela Grennes
Serve these little spinach pies with a main course as your vegetable side and dinner roll in one, or eat a couple for a vegetarian dinner-they're that good.
Author: Bon Appétit Test Kitchen
An easy Moist Yellow Cake recipe. This is my favorite recipe in the book. I use this cake more than 85% of the time. It's always delicious. The Soft as Silk brand of cake flour gives best results.
Author: Nick Malgieri
Author: Michael Rosloff
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic...
Author: Rochelle Palermo
This classic spongecake is thought to have originated with German settlers.
Author: Roberto Martin
Author: Melissa Roberts
Author: Michele Adams
Author: Shelley Wiseman
Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Tart, juicy raspberries are stacked between layers of rich chocolate cake...
Author: Michele Adams
Author: Melissa Roberts
Author: Melissa Murphy
Author: Kristine Kidd
Author: Bon Appétit Test Kitchen