Author: Alison Roman
Author: Rose Levy Beranbaum
Author: Larraine Perri
A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.
Author: Lillian Chou
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally,...
Author: Leticia Moreinos Schwartz
Author: Janet Taylor McCracken
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...
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
Author: Alice Medrich
Author: Nigella Lawson
Author: Grace Young
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly....
Author: Alison Roman
Author: Sue Ellison
Author: Gina Marie Miraglia Eriquez
Author: Gale Gand
These espresso-infused dark chocolate-chunk shortbread cookies come from master baker Dorie Greenspan's new cookbook Dorie's Cookies.
Author: Dorie Greenspan
Author: Larraine Perri
Author: Nancy Gaffney
Author: Alison Roman
Author: Mary Frances Heck
Author: Judith Choate
Author: Gina DePalma
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
Author: Susan Herrmann Loomis
Author: Florence Myers
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....
Author: Nick Malgieri
Author: Ming Tsai