Author: Jill Dupleix
Author: Susan Reid
Author: Sue Knechtel
Author: Molly McCarty
Author: Paul Grimes
Author: Don Pintabona
Author: Tracey Seaman
It's important not to try to halve this recipe. When you need only a half recipe of dough, as for the pains au chocolat, use the rest of the dough for a batch of Parma braids or a princess ring. Or make...
Author: Nancy Silverton
Nests of crunchy phyllo dough are baked and topped with whipped cream, strawberries, and honey.
Author: Kay Chun
Author: Marty Rosencranz
Author: Dede Wilson
Author: Todd Davies
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
Author: Andrea Albin
Author: Tyler Florence
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
A peanut butter cake with chocolate-peanut butter ganache filling and tangy cream cheese frosting decorated with chopped candy bars.
Author: Joan Colton
Author: Bon Appétit Test Kitchen
Author: Carolyn Beth Weil
Author: Carolyn Beth Weil
Author: Gesine Bullock-Prado
Author: Rose Levy Beranbaum