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Scrambled Egg Pasta

Author: Victoria Granof

Cherry Almond Shortbread Cookies

Author: Amelia Saltsman

Pistachio Torrone

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

Makrut Lime Mousse With Honeydew Water

A Thai-inspired mousse with honeydew water.

Grand Marnier Crêpe Cake

Author: Lillian Chou

Plum Kuchen

Author: Ruth Cousineau

Whipped Sweet Potatoes with Honey

Author: Scott Peacock

Classic Coconut Cake

Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the...

New Year's Orange and Brandy Cake

Author: Aglaia Kremezi

Mango Tea Bread

Author: Pam Norby

Root Beer Float Gobs

Author: Steven Gdula

Country Style Sourdough Bread

Author: Alton Brown

Custard Creams

These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.

Author: Tom Parker Bowles

Cocoa Layer Cake

Author: Alice Medrich

Lemon Glazed Butter Cake

Author: Andrea Albin

Key Lime Meringue Cake

Author: Alexis Touchet

Fettuccine Using Kitchenaid Pasta Attachment

Make and share this Fettuccine Using Kitchenaid Pasta Attachment recipe from Food.com.

Author: FoodieFinn

Pecan Streusel Coffee Cake

Author: Abigail Johnson Dodge

Triple Chocolate Biscotti

Author: Mary Tripoli

Cranberry Almond Crostata

Author: Gina Marie Miraglia Eriquez