Author: Janet Fletcher
Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together.
Author: Raquel Pelzel
Author: Charlie Trotter
Author: Jan Okun
Author: Marlin Kaplan
This savory side is great hot out of the oven, or even cold for a quick midday snack.
Author: Elle Simone Scott
A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter...
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much...
Author: Dodie Thompson
Author: Lori Longbotham
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
Author: Nancy Rosenberg Engel
Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness. Do not attempt in a standard pie plate!
Author: Claire Saffitz
Author: Cory Schreiber
This yeast bread recipe from Ken Forkish is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.
Author: Ken Forkish
Author: Giada De Laurentiis
Author: Carla Rollins
Author: Anita Hacker
Author: Rose Levy Beranbaum
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Author: Nancy Silverton
An easy cookie crust and a fragrant, custardy filling laced with rings of apple set this fall dessert apart from the competition.
Author: Cynthia Wong
Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious summer brunch all-star.