I have made several batches of this stuff. You can find recipes all over the internet, but this one works best for me. My favorites are the ones that really look like cookies (they make the kids and husbands...
Author: gingerkitten D
Author: Nigella Lawson
Author: Gina Marie Miraglia Eriquez
Author: Kris Wessel
Author: Dorie Greenspan
Author: Marlena Spieler
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut. Her grandmother, Helen Dougherty, made batches...
Author: Bill Smith
Author: Bon Appétit Test Kitchen
Author: Ron Suhanosky
Simple as roast potatoes are, there's a handful of tiny, but important, details - picked up throughout my cooking career - that when combined give you this ultimate recipe, which I believe creates the...
Author: Jamie Oliver
Author: Rebecca Rather
This recipe was given to me from a friend of mine. The ingredients may sound a little different, but it is really good and easy to make. We make this for holiday dinners such as Easter, Thanksgiving and...
Author: iluzen
Author: Elinor Klivans
The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.
Author: Ann Redding
Author: Bruce Aidells
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Author: Betty Rosbottom
Author: Myra Goodman
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Author: Claire Saffitz
Author: Michael Lomonaco
Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.
Author: Dorie Greenspan
Underneath the toasted meringue, you'll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.
Author: Lillian Chou
This pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and the partial wreath of pastry leaf cutouts along the crust.
Author: Judy Kim