Author: Donald DiPalma
Author: Bon Appétit Test Kitchen
The attraction of mile-high desserts is undeniable. Unfortunately, the taste doesn't always pay off. Sometimes there is an imbalance in the layering (too much filling, too much frosting), so we tried to...
Author: Matt Lewis
Author: Jill Dupleix
Author: Tracey Seaman
Author: Elinor Klivans
Author: Susan Elizabeth Fallon
Author: Carole Bloom
Author: Rose Levy Beranbaum
Author: Kate Higgins
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut. Her grandmother, Helen Dougherty, made batches...
Author: Gina Marie Miraglia Eriquez
Author: Edna Lewis
Author: Phyllis Glazer
Author: Anne Bramley
Author: Lauren Chattman
Author: Shelley Wiseman
Author: Fergus Henderson
Author: Marcel Desaulniers
Author: Melissa Roberts
Author: Ashley Christensen
Author: Victoria Granof
Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry (the same dough that cream puffs are made from),...
Author: Shelley Wiseman
Author: Matt Lewis