Author: Lauren Chattman
These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch. Be...
Author: Kendra Vaculin
This foolproof frosting keeps it simple. While very sweet, it's just the thing to balance the natural flavor of a homestyle scratch cake recipe. I used it the first time to lighten up a cake made with...
Author: Frugal Dusky
This pie, modeled after recipes made by the ancient Romans, is cheesecake-like in texture and gets its gentle sweetness from a good bit of honey.
Author: Sam Worley
This recipe is a showstopping and grown-up version of everyone's favorite party snack-the 7-layer dip.
Author: Claire Saffitz
Author: Martha Hall Foose
Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs to chill for at least an hour before serving.
Author: Karen DeMasco
Here, lush summer raspberries are framed by a rich crust and a cool, creamy layer that underlines their tart juiciness. A drizzling of warm lavender honey draws out a luxurious floral sweetness-put out...
Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the...
Author: Steven Gdula
Cranberry, cream cheese and chocolate chips create this easy bar.
Author: Land O'Lakes
Author: David Downie
Author: David Cassler
This basic cheesecake is one part soufflé, one part custard, resulting in a lightly sweet and airy cake that is super simple to make. Get the recipe.
Author: Epicurious Editors
Author: Lora Zarubin
Author: Nancy Oakes
Author: Gina Marie Miraglia Eriquez
Love cheesy broccoli casserole? Then go for this steak dinner, which mimics those flavors in a simple but elegant way with charred broccolini and a creamy Gruyère sauce.
Author: Anna Stockwell
I have to confess that I spent the first half of my life not loving cheesecake. I just didn't understand it. Then, lo and behold, at the farmers' market in New Orleans, I was introduced to cheesecake made...
Author: Kelly Fields