Author: Marielle Ainsworth
Author: Steven Okuley
Author: Victoria Granof
Author: Norma Shirley
This classic spongecake is thought to have originated with German settlers.
Two-Way Chanterelle and Pear Bread Stuffing
Author: Julia Moskin
When the raw slices are baked, they will shrink considerably, so use large beets.
Author: Todd Porter
In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce
Author: Lori Longbotham
Author: Sarah Tenaglia
Author: Tim Lacey
To help prevent the ice cream bars from melting while you are cutting and dipping them, choose a vanilla ice cream that freezes solid. How can you tell? Squeeze the pint in the freezer case to test which...
Author: Claire Saffitz
Cornflake crusted chicken tenders, baked or air fried until crispy between a grilled roll with mayonnaise and a pickle.
Author: Vodka & Biscuits
Though Nutella and cheese may be an unexpected pairing, when melted together into a sandwich it's the ideal sweet-and-savory snack.
Author: Anna Stockwell
Author: Bruce Weinstein
A whipped frosting lightens up this classic chocolate cake.
Author: Catherine McCord
Author: Gina Marie Miraglia Eriquez
Author: Melissa Clark
These Jello Popsicles are definitely nostalgic. Who doesn't love ring pops? All you need is Jello and water. You can use the regular Jello or the sugar-free kind.
Author: The Sweet Chick
Author: Dawn Casale
Author: Rick Rodgers
Author: Rebekah Peppler
Thick-cut bacon grills much better than thin strips, which have a tendency to get burnt and overly crisp.
Author: Deb Perelman
Caldo verde means "green broth" in Portuguese, and it is Portugal's unofficial national dish. This beautiful green soup is technically a hot smoothie, since its many nutritious greens are pureed together...
Author: Rocco DiSpirito
If butter pecan ice cream were a cookie, it would be this all-levels skillet shortbread.
Author: Rick Martinez
Sorghum-Bourbon Pecan Pie
Mix up your summer sides with this salty, crunchy, and herbaceous grain salad tossed in an Asian-inspired vinaigrette.
Author: Joshua McFadden
Author: Christina Tosi
Author: Gretchen Holt-Witt
Author: Jeni Britton Bauer
Each recipe makes about three dozen cookies, depending on the size of the cookie cutters used. The gingerbread cookies are crisp and lightly spiced, while the sugar cookies have lively lemon and tangerine...
Author: María Del Mar Sacasa
These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.
Author: Melissa Roberts
Author: Katherine Sacks
Author: Shelley Wiseman