Author: Patricia Wells
Author: Molly Stevens
Author: James Peterson
Author: Nigella Lawson
You can't beat the classics when it comes to desserts, and this is one of my best. Zesty, creamy and light-as-air, this cake is completely heavenly. It's impossible to stop at one slice!
Author: Donna Hay
Author: Jeanne Thiel Kelley
Author: Ruth Cousineau
Author: David Lebovitz
Author: Sheila Lukins
Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.
Author: Claire Saffitz
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the...
Author: Anna Stockwell
Author: Joseph W. DiPerri
Author: Isabella DeFazio
Author: Kay Rentschler
Author: Deborah Madison
Author: Francis Mallmann
Author: Victoria Granof
One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. As you fold in the sifted cocoa powder, it won't want to dissolve at first, but keep going. The small clumps...
Author: Sarah Jampel
Author: Sean Rembold
Author: Melanie Barnard
If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.
Author: Jenny Rosenstrach
Author: Jasper White
Author: Bon Appétit Test Kitchen
Author: Joshua McFadden
Author: Patrick Fleming
It's hard not to love this classic Italian pasta-it's just the right mix of spicy and sweet.
Author: Maialino
Author: Cindy Mushet