These buns can be assembled the night before, needing only a final rise before baking.
Author: Melissa Roberts
Author: Damon Lee Fowler
Author: Ron Suhanosky
Author: Kendra Vizcaino
Author: Bruce Aidells
Author: Dorie Greenspan
Author: Rebecca Rather
Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother...
Author: Polly Tafrate
Original malted milk powder can be found in the baking aisle. Look for the Nestlé Carnation brand.
Author: Claire Saffitz
An easy Candied Walnuts recipe
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Dede Wilson
Author: Marlena Spieler
Author: Nigella Lawson
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...
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Author: Elinor Klivans
Author: Bill Smith
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
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
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: Michael Lomonaco
A dulce de leche and cream cheese frosting rich with pecans is as innovative as it is easy, making these cranberry-flecked cupcakes unforgettable.
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
Author: Ian Knauer
A favourite recipe of mine from LCBO Food and Drink, Autumn 2000. The Madeira brings out the sweetness of the parsnips and complements the mildly flavoured veal. This recipe is easily reduced to make a...
Author: TOOLBELT DIVA
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Author: Claire Saffitz