Author: Diane Rossen Worthington
Author: Jeanne Kelley
Author: Tamasin Day-Lewis
Author: Paul Grimes
Author: Sandi Nelson
Author: Einat Admony
Author: Beth Hensperger
Author: Sandra Crook
Wheat germ lends a good dose of vitamins to these delicious, kid-friendly muffins, while boosting the nutty flavor.
Author: Francois Payard
Author: Donna Hay
This isn't your standard gingerbread house; it's an elaborate, modern dwelling in pale shades of teal, made from a cardamom cookie you'll actually want to eat.
Author: Judy Kim
Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.
Author: Claire Saffitz
Author: Janet Fletcher
A shortbread chocolate cake gets a topping of mousse and ganache.
Author: Evelyn Herring
Author: Clare Crespo
Baking intensifies the sweetness of sweet potatoes and gives the bright orange flesh a kind of fluffiness-light and soft at the same time. Sweet potato is terrific combined with salty olives, creamy feta,...
Author: Janneke Vreugdenhil
Author: Katie Brown
Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock in less than a year. These cream-filled chiffon cake...
Author: Lara Ferroni
Author: Nancy Clark
Caramelized sugar laces this classic with a sensuous richness, extraordinary in the context of this unbelievably light and delicately spiced pie. And since it's cooked in a deep quiche pan, a single pie...