A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.
Author: Miroslav Uskokovic
Author: Ian Knauer
Author: Kemp Minifie
Author: Annisa Helou
Author: Liza Schoenfein
Author: Susie Fishbein
Author: Cory Schreiber
Author: Oliver Strand
How do you improve on mac and cheese? Mix in a little southern charm. The mix of Parmesan, cheddar, bell pepper, and Peppadew peppers coats the pasta perfectly.
Author: Rozanne Gold
Author: Rebecca Katz
Author: Alison Roman
Author: Bruce Aidells
Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.
Author: Melissa Roberts-Matar
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Author: Allison Arevalo
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan
Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person...