Author: Tracey Seaman
Author: Melissa Roberts-Matar
Author: Gretchen Holt-Witt
A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've got a beautiful finish you'll return to again...
Author: Lillian Chou
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Nancy Silverton
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
Author: Maggie Ruggiero
These crumbly, melt-in-your-mouth candies are made from just two ingredients.
Author: Ken Haedrich
A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily for consistency. The chocolate sauce is only as...
Author: Julie Sahni
Author: Amber Levinson
Author: Bev Heinecke
Author: Maria Helm Sinskey
At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for...
Author: Anna Pump
Author: Ramin Ganeshram
These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite...
Author: Edna Lewis
Author: Lidia Bastianich
Author: Wolfgang Puck
Author: Marilyn Tausend
A comforting dessert that's a cross between a soufflé and a cake.
Author: Josie Le Balch
Author: Meredith Deeds
Author: Jean Georges Vongerichten
Author: Sachie Nomura
Author: Ann Hodgman