Author: Melissa Perlman
Author: Jason Aronen
This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can vary from firm to soft, but this one has a nice,...
Author: Gina Marie Miraglia Eriquez
Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs to chill for at least an hour before serving.
Author: Karen DeMasco
Author: Martha Hall Foose
Author: Grace Young
Author: Diane Rossen Worthington
Author: Victoria Granof
Author: Sharon Bowers
Store-bought peppermint ice cream will vary in color from pale pink to bright pink.
Author: Sarah Tenaglia
Author: Tina Miller
Author: Jennifer Iserloh
This salad is perfect for a weekend lunch or a quick weeknight dinner.
Author: Seamus Mullen
Author: Jenny Rosenstrach
Save time while making risotto and sub in barley as your grain.
Author: Will Gilson
Author: Lana Sills
Author: Andrea Albin
Author: Lidia Bastianich
Author: Andrea Bemis
Author: Abigail Johnson Dodge
Author: Melia Marden
Author: Scott Beattie
Here we've taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously balancing its sweetness. And an abundance...
Author: Ruth Cousineau