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: Rose Levy Beranbaum
Author: Sarah Magid
Author: Donald DiPalma
Author: Phyllis Glazer
Author: Rozanne Gold
Author: Jill Dupleix
Author: Shelley Wiseman
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
Author: Lauren Chattman
Author: Kate Higgins
Author: Anne Bramley
Author: Marcel Desaulniers
Author: Susan Elizabeth Fallon
Author: Fergus Henderson
Author: Carole Bloom
Author: Tracey Seaman
Author: Matt Lewis
Author: Melissa Roberts
Author: Ashley Christensen
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
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: Elinor Klivans
Author: Lori Longbotham