Chess pie is a decadent combination of butter, sugar, eggs and and milk and tastes as sweet and custardy as you can imagine.
Author: Gabrielle Hamilton
Author: Sara Bonisteel
Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert for an impressive holiday meal.
Author: Anna Stockwell
Beef tenderloin is the softest, most buttery-textured cut of meat. Here's how to cook a beef tenderloin roast for a delicious and easy dinner.
It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges, and pleasantly bitter radicchio.
Author: Anna Stockwell
Author: Nina Martindale
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
Author: Oriana Neri
These beautifully glazed carrots make the perfect side to any roast dinner.
Author: Jamie Oliver
Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.
Author: Katherine Sacks
Author: Annie Denn
Ree Drummond's glazed ham recipe is a must for Easter, or any other holiday. It's got brown sugar, brown mustard, Dr Pepper, and more for a sweet, tangy flavor.
Author: Carolyn Beth Weil
Author: Gale Gand
Author: Gina Marie Miraglia Eriquez
This tea is brilliantly red and sweet-tart, with a delicious bite from ginger and aromas of clove and citrus
Author: Toni Tipton-Martin
Author: Melissa Roberts
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Author: Bruce Aidells
Good things do come in small packages. This quail is tender and juicy, and the marinade gives it a spicy sweetness. Best of all, you won't believe how easy it is-marinate, then it's less than 20 minutes...
Author: Kent Rathbun
Oh, how I love Glazed Carrots-they're so easy to make and yield such a delightful and impressive result.
Try this frothy cocktail - named after a bartender in San Francisco - instead of eggnog.
The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.
Author: Ann Redding
Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie-don't feel limited to the ones listed in the recipe.
Author: Anna Stockwell
My classic British roast pork is turning up the dial with flavours of the great American South. I've buddied it up with peaches, pumpkin, bay leaves and bourbon for a transatlantic fusion that'll blow...
Author: Jamie Oliver
This is not a dessert - but a yummy side to accompany the traditional turkey or even a pork roast. Ever so slightly adapted to include my favourite stuffing aromatic - sage!
Author: evelynathens