Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
The best recipe I have for brownies comes from a friend who got it from a magazine article about Katharine Hepburn. It is, apparently, her family's.
Author: Ruth Reichl
Author: Charmaine Haravey
Author: Debbie Fleming
A few tweaks to the standard icebox cake formula make this ice cream cake stand out: jam, Ritz crackers, and a layer of butter pecan ice cream.
Author: Kendra Vaculin
Fair warning: This snack mix is so good it'll definitely ruin your appetite for dinner. In fact, we predict that you will find yourself making it often...
Author: Gina Marie Miraglia Eriquez
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with...
Author: Emeril Lagasse
Author: Sharon Blonder Leff
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey...
Author: Claire Saffitz
Author: Janet Fletcher
Author: Giada De Laurentiis
A great way to use very ripe bananas, this easy-to-make cake incorporates everything you love about banana bread and adds a few more favorites-chocolate,...
Author: Ruth Cousineau
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft,...
Author: Cory Schreiber
Author: Melissa Clark
Author: Renee Werbin
Author: Janet Fletcher
Author: Serena Bass
Author: Sandra Rudloff
Author: Tracey Seaman
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60%...
Author: Chris Morocco
Author: Robert Aikens
Author: Madeline Sims Ford
Author: Betty Boothe
This recipe was created to accompany Chicken Sates with Peanut Dipping Sauce .
Author: Gil Marks
Author: Bon Appétit Test Kitchen