Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won't squash or shred the slices.
Author: Rick Martinez
Author: Sheila Lukins
Author: Adeena Sussman
Author: Roberto Santibañez
More elegant than jam but just as handy, this compote goes with almost everything.
Author: Sophie Dahl
Author: Diane Ives
Author: Alison Roman
Roasting the whole bird is our favorite way to cook chicken for a few reasons. It's super easy, it produces juicy and tender meat, and it's the best bang for your buck. And, you can cook up a batch of...
Author: Katherine & Ryan Harvey
This apricot almond cake combines two delicious flavors in one chewy, sweet and tender cake.
Author: Land O'Lakes
The batter is divided into thirds and tinted with increased amounts of coloring to get the ombre effect. To make both red and green cookies, you'll need to double this recipe.
Author: Alison Roman
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady
Author: Mary Cech
Author: Maggie Ruggiero
This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins, blatjang was imported from Java, made from sun-dried...
Author: Lannice Snyman
Author: Engin Akin
Author: Harriet Tupler