My homemade grahams are buttery and crisp, with an incredible depth of flavor thanks to earthy whole wheat flour and the mellow maltiness of golden syrup-a type of light molasses.
Author: Stella Parks
Author: Guiliano Hazan
Author: Marsha Klein
The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf. If yours is a different size,...
A Thanksgiving classic with a nineties twist. There are marshmallows and brown sugar to keep the youngsters happy, and "big kids" will like the addition of almonds and spices.
Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky punch, and a quick trip under the broiler makes...
Author: Joe Sevier
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
These tender, flaky scones are all about the butter-but the tart dried currants and a finish of flaky salt certainly don't hurt things.
Author: Genevieve Ko
Author: Rick Rodgers
Author: Abigail Johnson Dodge
Crisp Italian cookies provide a sweet and crunchy accompaniment for coffee, with a drizzle of white chocolate for additional decadence.
Author: Andrea M. Daly
How to make The Perfect Flan
Irish stout lends a creamy rich sauce to this beef pot pie.
Author: Kevin Graham
Author: Nigella Lawson
Pesce Arrosto al Forno con Patate all'Aglio e Rosmarino, Baked Fish and Potatoes with Rosemary and Garlic
Author: Marcella Hazan
Attention pecan pie lovers! Here's a classic recipe using a classic American brand.
Author: ACH Food Companies, Inc.
Author: Janet Mercuri
Author: Gil Marks
In this Key lime pie, there's a layer of chewy coconut in the bottom of the graham cracker crust, with the classic Key lime filling and coconut meringue.
Author: Ruth Cousineau
A joint effort by Leigh McLean and Sweet Dreams Bakery in Memphis. An Old-Fashioned Chocolate Cake recipe
Author: Warren Brown
Author: Bon Appétit Test Kitchen
If you've ever tasted a real German soft pretzel, with a deep, dark, burnished skin showered with crunchy salt crystals, and a yeasty, chewy middle, then you know what you're in for here.
Author: Andrea Slonecker
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.
Author: Bon Appétit Test Kitchen