This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.
Author: Casey Elsass
Author: Crystal Cook
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time...
Author: Bruce Aidells
Author: Tracey Seaman
This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats-but its also dipped in egg batter and fried like a Monte Cristo.
Author: Maggie Ruggiero
Author: Andrea Albin
Author: Francois Payard
Author: Ira Freehof
Author: Ira Freehof
Author: Dede Wilson
Easily split this decadent swirled chocolate pudding in half to make it a romantic dessert for two.
Author: Mary Tripoli
Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Author: Anna Stockwell
Author: Lisa Zwirn
Author: Ed Farrey
Recipes for this childhood favorite typically call for purchased cookies, boxed pudding, and imitation whipped cream; in this updated version, everything is made from scratch. (Well-not the gummy worms....
Author: Sam Worley
Author: Kate McMillan
Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock in less than a year. These cream-filled chiffon cake...
Author: Lara Ferroni
Wrap these healthy sesame snack bars up and take them on-the-go.
Author: Dawn Perry
Author: Sheila Lukins
Author: Kemp Minifie
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle...
Author: David Waltuck
Wheat germ lends a good dose of vitamins to these delicious, kid-friendly muffins, while boosting the nutty flavor.
Author: Maria Helm Sinskey
Author: Marge Perry
Author: Steve Silverman
Author: Ira Freehof
Author: Bruce Aidells
Author: Susie Cover
Author: Jean Thiel Kelley