You don't need a bowl or even beaters for this treat. Just mix all the ingredients in your food processor, then bake-so clever! I can never turn down an excellent cream cheese frosting either, and this...
Author: Donna Hay
Author: Ruth Cousineau
A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.
Author: Dawn Perry
Toasted, thinly sliced baguette turns a sweet and savory dish of greens tangled with raisins, pepper flakes, and Parmesan into cocktail party fare.
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Victoria Granof
Author: Todd English
Author: Sheila Lukins
Author: Grace Young
Good, cheesy pizza generally doesn't need much help in the flavor department, but a grilled pie has a smoky dimension (here amplified by meaty grilled eggplant) that always leaves people clamoring for...
Author: Maggie Ruggiero
Author: Donna Hay
Author: Lora Brody
Author: Sean Fowler
Author: Gina Marie Miraglia Eriquez
Author: Elizabeth McKeon
Author: Maria Speck
Author: Theresa Gilliam
Author: Bon Appétit Test Kitchen
A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.
Author: Bon Appétit Test Kitchen
The unusual name of this cake, also known as "Crazy," "Mixed-Up," "Mix-in-the-Pan," or "Three-Hole" cake, was inspired from the fact that the ingredients are sifted, mixed, and baked in the same pan. The...
Author: Michele Urvater
Author: Laurie Smith
Author: Maria Helm Sinskey
Author: Carole Walter
Author: Scott Beattie
Author: Maggie Ruggiero
Author: Ed Kenny
Author: Susan Herrmann Loomis