Author: Barbara Grunes
Author: Kris Wessel
Author: Bon Appétit Test Kitchen
Author: Anna Pump
Author: Melissa Roberts
Author: Melissa Roberts-Matar
Author: Daniel Young
Quick and easy grilled shrimp recipe with apricot preserves, habanero pepper, and ginger from Son of a Southern Chef.
Author: Lazarus Lynch
An easy Pastry-Wrapped Brie recipe with Raspberries
Author: Inez Holderness
Author: Bobby Flay
Author: Rick Rodgers
Brandy and lightly sautéed peaches make a rich, sweet sauce for pan-seared pork chops in this delicious weeknight recipe.
Author: Paul Grimes
A few tweaks to the standard icebox cake formula make this ice cream cake stand out: jam, Ritz crackers, and a layer of butter pecan ice cream.
Author: Kendra Vaculin
Nutty pistachio and tangy raspberry jam spread through whipped cream make for a lovely duo in this easy ice cream cake layered with Biscoff cookies.
Author: Kendra Vaculin
Author: Nika Standen Hazelton
Author: Melissa Roberts
This makes enough strawberry glaze for one full recipe of gem cakes; you can halve the recipe if you'd like an assortment of flavors.
Author: Joy Cho
This easy dessert for summer is simply assembled with whipped cream, blackberry jam, chocolate graham crackers, & storebought chocolate ice cream.
Author: Kendra Vaculin
Fresh doughnuts are one of the things I crave most, but making yeasted doughnuts is a lengthy, involved process that I often don't have time to undertake. Doughnut muffins are my solution. Jammy and bite...
Author: Martha Collison
Author: Jill O'Connor
Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.
This simple jam is full of fresh peach flavor with hints of vanilla and bourbon.
Author: America's Test Kitchen
Author: Melissa Roberts
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Make sure to make a deep impression in the...
Author: Siobhan Adcock
Author: Lauren Chattman
Author: Phyllis A. Jones-Rubenstein
Author: Kent Rathbun
This orange-scented cake-layered with vanilla ice cream and orange sorbet-is frozen, covered in meringue, toasted in a hot oven, and, finally, set on fire.
Author: Trude Reder