Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
Author: Arlen Grad
Author: Shelley Wiseman
Author: Tim Byres
Author: Tori Ritchie
Author: Anna Boiardi
Author: Nick Malgieri
These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.
Author: Mindy Fox
Author: Jill Dupleix
This is another one of my mother's recipes. She got this one from a neighbour while she was still living in Israel. Since this is decadent and is not really for diabetics, we use this only on special occasions....
Author: Studentchef
Author: Jennifer Rubell
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Author: Paul Grimes
Talk about a showstopper! A stack of traditional flapjacks with butter and syrup is fabulous enough as is, but here we're taking that idea into mind-blowing dessert territory. Maple-sweetened chocolate...
Author: Shauna Sever
Author: Bon Appétit Test Kitchen
Author: Jennifer Iserloh
Author: Dede Wilson
Combine sour cream and powdered sugar for the glaze in this simple chocolate chip coffee cake recipe.
Author: Zoe Singer
The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean pastry brush after it comes out of the pan, which...
Author: Claire Saffitz
Author: Andrea Albin
Author: Joy Pierson
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.
Author: Cynthia Wong
Author: Gianni Scappin
Author: John Scharffenberger
Author: Jane Doerfer
Author: Kate McMillan