Author: James Peterson
Author: Patricia Wells
Author: Molly Stevens
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
Author: Kay Rentschler
Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.
Author: Claire Saffitz
Author: Joseph W. DiPerri
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: Deborah Madison
Author: Francis Mallmann
Author: Isabella DeFazio
Author: Victoria Granof
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
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.
Author: Sean Rembold
Author: Melanie Barnard
Author: Patrick Fleming
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
It's hard not to love this classic Italian pasta-it's just the right mix of spicy and sweet.
Author: Maialino
Author: Joshua McFadden
Author: Cindy Mushet
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of...
Author: Alison Roman