Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient....
Author: Matt Lewis
At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie...
Author: Anna Pump
Ripe heirloom tomatoes and sharp cheddar cheese are a match made in heaven in this savory pie.
Author: Sam Worley
An easy Sweet-Potato Latkes recipe
Author: Ina Garten
Author: Marilyn Hoicowitz
An easy Bourbon Sauce recipe
This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies...
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this...
Author: Rose Levy Beranbaum
This recipe originally accompanied Red Velvet Cake with Creamy Vanilla Frosting .
Author: Allysa Torey
Author: Jennifer Martin
Author: Molly Wizenberg
Author: Ruth Cousineau
Author: Charlotte Fekete
Author: Lulu Powers
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained...
Author: Bon Appétit Test Kitchen
Author: Jennifer Wickes
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa...
Author: Alice Medrich
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
Author: Rick Rodgers
Author: Louise Pickerel
Author: Nancie McDermott
Author: Maggie Ruggiero
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
One day, a friend of mine showed me how he did it growing up in Oahu: take a pack of the Pillsbury biscuits and fry them, then toss them in sugar.
Author: Roy Choi
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender...
Author: Ruth Cousineau
These crumbly, melt-in-your-mouth candies are made from just two ingredients.
Author: Ken Haedrich
Author: Nancy Silverton
Author: Lorraine Vassalo
Author: Nigella Lawson