Author: Maria Helm Sinskey
Author: Betty Boothe
Author: Shelley Wiseman
Author: Farid Zadi
Author: Susan Herrmann Loomis
Author: Sara Moulton
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Catherine McCord
Author: R. A. Street
Author: Lori Longbotham
Author: Jesus Gonzalez
This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.
Author: Maggie Ruggiero
There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little thicker and have more of a bite than chips from a...
Author: Katy Sparks
The faint flavor of smoke and caramelized brown sugar do exquisite things to a banana. A drizzling of rum or liqueur gives this simple dessert "gourmet" status. Tips for success: Choose firm, just-ripe...
Author: Andrea Chesman
Sea salt and peanuts up the ante in this salty-sweet treat.
Author: Sarah Tenaglia
An easy cookie crust and a fragrant, custardy filling laced with rings of apple set this fall dessert apart from the competition.
Author: Cynthia Wong
This recipe originally accompanied Red Velvet Cake with Creamy Vanilla Frosting .
Author: Allysa Torey
Author: Ruth Cousineau
Author: Jeanne Thiel Kelley
Author: Joan Nathan
Author: Eleanor Topp
Author: Lidia Matticchio Bastianich