Author: Nancie McDermott
Author: Serena Bass
Author: Mary Jo Thoresen
Author: Sybil Ruth Kaplan
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the...
Author: Alain Rondelli
Author: Rick Rodgers
Classic lemon bars with a touch of coconut.
Author: Larraine Perri
Author: Melissa Roberts-Matar
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
This moist cake keeps beautifully for a day or two after you make it.
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. At Wessel family Christmases at Grandmother...
Author: Kris Wessel
One day, a friend of mine showed me how he did it growing up in Oahu: take a pack of the Pillsbury biscuits and fry them, then toss them in sugar.
Author: Roy Choi
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème...
Author: Alexis Watson
Author: Andrea Albin
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with...
Author: Ruth Cousineau
Author: Susan Herrmann Loomis
Author: Catherine Hilburn
Author: Gayle Pirie