Author: Kathleen Hulsy
Author: Sisi Carroll
Author: Allison Vines-Rushing
An old classic that relies on a few new tricks-toasted-coconut milk, the use of gelatin, and the incorporation of whipped cream-to make the most ethereal pie imaginable.
Author: Sam Worley
Author: Lou Jones
Author: Toni Oltranti
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
These classic rich, chewy cookies crack - or, yes, crinkle - as they bake. Hazelnuts, cocoa, and chocolate come together to make them particularly potent.
Author: Bonnie Wilkens Metully
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot's Diner, a cozy place that serves wonderful breakfasts," writes Kimberly McClain of Harris, Iowa. "The biscuit that came...
Author: Alison Roman
Author: Abigail Johnson Dodge
Author: Amy Finely
Author: James Oseland
Author: Claire Saffitz
These will be sweet and chewy when done and are the perfect decorations for carrot cake.
Author: Claire Saffitz
This is a recipe for a simple Italian flatbread adorned with rosemary, olive oil, and salt. The dough comes together in a food processor.
Author: Rhoda Boone
Author: Debbie Fleming
Author: Nigella Lawson
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman
Author: Larraine Perri
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.
Author: Melissa Roberts
Author: Lillian Chou
Author: Tracey Seaman
For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.