These heavenly caramel-swirled brownies are the perfect wrap-up to your Cinco de Mayo celebration.
Author: Ree Drummond
Butterflying the pork loin isn't difficult, but many butchers will do it for you.
Author: Federica Cucinelli
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper. The payoff: You have to roll out only...
Author: Jeanne Kelley
Author: Tori Ritchie
Author: Kemp Minifie
Make and share this Cranberry Delight Jello Salad recipe from Food.com.
Author: Kim61589
Author: Tracey Seaman
Author: Oriana Neri
7-Minute Frosting takes a little longer than 7 minutes to make, but you'll be glad you took the time.
Author: Paula Deen
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
Author: Maggie Ruggiero
Mom made these for Christmas every year, as long as I can recall. She also made them for hundreds of weddings! She would let us (the kids) do the sugaring at the end. I tweaked my mom's recipe by using...
Author: Barbara Lemonakis
This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.
Author: Kierin Baldwin
Author: Sally Schneider
Butter adds velvety texture and comforting flavor to this warming cocktail. Omit the rum and it's an equally delicious alcohol-free treat for anyone to enjoy.
Author: Kat Boytsova
Author: Sara Bonisteel
Melt hard candies in sugar cookie frames in this stained glass cookies recipe. Create breathtaking treats that double as edible decorations.
Author: Elise Bauer
These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.
Author: Tony Litwinko
Author: Melissa Roberts
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La...
Author: Kamel Saci
This is for me, the traditional easy, but tried and true, non-Cheez Whiz, non Velveeta, just good on-hand shredded cheese, with Cheez It crazers broccoli casserole. I had somewhat of a hard time finding...
Author: Keri Caldwell
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
For years, its been a tradition in my family to eat oyster stew at the start of dinner Christmas night (not Christmas eve). The celery salt and paprika give the stew that red and green Christmas color...
Author: Cremon
Author: Gina Marie Miraglia Eriquez
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being....
Author: Andrea Albin
We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's...
Author: Chris Morocco