Kouign-amann is often baked as a hand-held pastry in North America. Here, Claire Saffitz shows the other form the classic Breton pastry can take: a single 9-inch cake.
Author: Claire Saffitz
Here's the traditional Irish soda bread-just flour, baking soda, salt, buttermilk, and optional caraway seeds.
You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.
Author: Bon Appétit Test Kitchen
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.
Author: Cynthia Wong
Author: Maya Angelou
Feel free to use your favorite kind of plum for this pudding recipe, but we recommend prune plums, which have an almond-shaped body that tapers at the end. They're on the smaller side, hold up well, and...
Author: Carla Lalli Music
Author: Gordon Ramsay
Author: Zoe Singer
Author: Edward Lee
Author: Ludovic LeFebvre
Author: Marina Chang
For fall gatherings-everything from back-to-school to Thanksgiving-this colorful wreath makes an elegant centerpiece. The leaves are created by painting melted candy wafers on maple leaves, letting it...
Author: Karen Tack
Author: Maggie Ruggiero
Author: Rosita Missoni
Author: Joe Yonan
Author: Susan Herrmann Loomis
Author: Jonathan Sawyer
Author: Pat Neely
Whole wheat banana bread recipe with raspberries and oats
Author: Lorraine Pascale
Author: Lauren Chattman
Author: Stephanie Coon
Author: Joy Wilson
Author: Erin McKenna