Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.
Author: Melissa Hamilton
Author: Sheila Lukins
Author: Adeena Sussman
More elegant than jam but just as handy, this compote goes with almost everything.
Author: Roberto Santibañez
Author: Sophie Dahl
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
Author: Alison Roman
Author: Diane Ives
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
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
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: Maggie Ruggiero
Author: Mary Cech
Author: Engin Akin
Author: Harriet Tupler