We use round cookie stamps for the imprint before cutting these cookies out with a round cutter. Once the glaze is applied, they really do look like antique tiles.
Author: Yotam Ottolenghi
These dense, moist treat are irresistible. Wrapped in a pretty box, they make a great gift, too.
Author: Janet Taylor McCracken
This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.
Author: Anna Posey
Author: Nick Malgieri
Author: Torben Jensen
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Author: Victoria Granof
Author: Fran McCullough
Author: Sheila Lukins
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill...
Author: Gina Marie Miraglia Eriquez
These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.
Author: Bon Appétit Test Kitchen
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Author: Dede Wilson
Make and share this The Real Cracker Barrel Cornbread Stuffing recipe from Food.com.
Author: mojoloh
Author: Suzanne Tracht
Author: Melissa Roberts
Author: Jeanne Thiel Kelley
Author: Jan Schroeder
Author: Larraine Perri
Author: Gina Marie Miraglia Eriquez
Figs soak up a Marsala wine caramel sauce as this tarte Tatin-inspired dessert bakes in the oven.
Author: nigel slater