An old classic that relies on a few new tricks-toasted-coconut milk, the use of gelatin, and the incorporation of whipped cream-to make the most ethereal pie imaginable.
Author: Sam Worley
Author: Sheila Lukins
Author: Michele Sbrana
Author: Basha F. Gelman
Author: Ruth Ducker
These childhood favorites get their tangy flavor from an old-school leavener: cream of tartar. We've kept the recipe super traditional by using an all-butter dough, omitting the vanilla to let the tart...
Author: Katherine Sacks
Author: Molly Wizenberg
Author: Cindy Mushet
Author: Claudia Fleming
We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolce-a sweeter, milder variety of blue cheese-and topping them with crisp breadcrumbs.
Author: Victoria Granof
Author: Shelley Wiseman
Author: David Downie
These malted milk powder and coffee cookies bring back memories. Use ground espresso beans and unflavored malt powder.
Author: Dorie Greenspan
Author: Pierre Gagnaire
Author: Larry Steven Londre
Author: Shelley Wiseman
"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot's Diner, a cozy place that serves wonderful breakfasts," writes Kimberly McClain of Harris, Iowa. "The biscuit that came...
Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward as well.
Author: Chris Morocco
Author: Sheila Lukins
Author: Ruth Cousineau
Author: Peggy Reed
Skip the same old boring barbecue sauce and opt for a sticky malt vinegar, bourbon, and maple syrup glaze to slick up these boiled-and-baked pork ribs.
Author: Donna Hay
Author: Alice Marcus Solovy
Author: Gil Marks
Author: Peter Berley
Author: Susanna Foo
Author: James H. Turner IV