Author: Melissa Clark
Author: Renee Werbin
Author: Lindsay Landis
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 jar over and over each day. This recipe is for...
Author: Anna Pump
Author: Janet Fletcher
The chicken and leek meld together as they cook in the filling.
Author: Inez Valk-Kempthorne
Author: Andrea Albin
Author: Jane Bronk-Gorman
Author: Judy Harmon
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're nutty, both crisp and chewy, and just a bit crumbly-the...
Author: Maggie Ruggiero
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Author: Tracey Seaman
Author: Patricia Wells
The thinly sliced zucchini ribbons replace pasta in this delicious, low-carb, noodle-less dish. This lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food. It's perfect in...
Author: Gina Homolka
Author: Jenny Rosenstrach
Author: Damon Lee Fowler
Author: Molly Stevens
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 cookie. We couldn't help working in oats, whole grain...
Author: Claire Saffitz
Author: Lisa Fain