Author: Holly Herrick
Author: Diane Rossen Worthington
Author: Ian Knauer
Author: Dede Wilson
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the...
Author: Anna Stockwell
The beauty of this bread is in its simplicity-mixing, kneading, even part of the rising are all done in a food processor. The end result is like a warm, crusty slice of Paris.
Author: Jane Smiley
Author: Ruth Cousineau
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Author: Joan Colton
Author: Sheila Lukins
Author: Marilyn Hill
Author: Ania Catalano
Author: Georgia Downard
Author: Adeena Sussman
Author: Carolyn Beth Weil
Author: Tori Ritchie
Author: Melissa Roberts
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close second.) Another revelation: salting the meat before...
Author: Ian Knauer