Author: Allison Robicelli
Author: Calvin Harris
Author: Catherine McCord
Author: Alison Roman
My mother learned to cook this bread during the Depression, when nothing was wasted - especially overripe bananas. We clamored for this treat so often that she frequently bought extra bananas and let them...
Author: Ruth Cousineau
Lavender adds a floral note. If you're not a fan, the tart would also be delicious without it.
Author: Rozanne Gold
Author: Allison Kave
Author: Nils Bernstein
Author: Claire Saffitz
Author: Victoria Granof
This sublime lemon dessert is the perfect antidote to all those chocolate bunnies and chocolate-stuffed eggs proliferating at Easter like, well...rabbits. It helps that our pudding is simple to make, too....
Author: Gina Marie Miraglia Eriquez
Pair these buttery chive-topped noodles with a rich meat main, like veal piccata.
Author: Chad Colby
Author: Jeffrey Alford
Author: F. W. Pearce
Author: Tracey Seaman
A robust mix of white beans and macaroni in a light tomato sauce, a Pasta e Fagioli recipe that is ready to serve in under 30 minutes.
Author: Gilda Lupes
Author: Rozanne Gold
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Author: Claire Saffitz
Author: Catherine McCord
Author: Lora Zarubin
Author: Shelley Wiseman
Author: Debra Ponzek
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
Author: Jamie Oliver
Our slice-and-bake technique is easier to manage than shaping a crescent version-a touch of sanity during holiday baking madness.
Author: Claire Saffitz
Author: Fran Love Taylor
Author: Karen Heist
Author: Rose Levy Beranbaum
Author: Kemp Minifie
Author: Carolynn Angle
Author: Selma Brown Morrow
We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
Author: Chris Morocco