These cupcakes remind me of the crisp October air and colored leaves crunching underneath my feet.
Author: Alison Riede
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic...
Author: Rochelle Palermo
Author: Yotam Ottolenghi
Author: Maverick Farms
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill...
Author: Gina Marie Miraglia Eriquez
A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions, so as not to overpower the fresh taste of the...
Author: Annie Denn
Author: Jeanne Thiel Kelley
Author: Molly Wizenberg
Author: Faye Levy
Chopping up the cauliflower helps it blends right into the dish, making it much harder for kids to fish out.
Author: Chris Morocco
Transform flounder fillets into an elegant dinner with this classic French technique.
Author: Dean Rucker
Author: Bobby Flay
Author: Sally Schmitt
We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also be baked in a 9-inch glass pie plate for 30 to 35...
Author: Janet Fletcher
A flourless, gluten-free, and grain-free chocolate cake reminiscent of chocolate-dipped macaroons with almonds, coconut, and ganache topping.
Author: Claire Saffitz