Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person...
Author: Andrea Albin
A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).
Author: Matt Lewis
Author: Ian Knauer
Nothing says festive as eloquently as a towering white coconut cake, and this particular one is breathtaking. Better yet, it's delicious-we've brushed each layer with a syrup made from coconut water and...
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
Author: Rebecca Poynor-Burns
Author: Yotam Ottolenghi
Author: Gina Marie Miraglia Eriquez
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American...
Author: Claudia Fleming
Author: Rose Levy Beranbaum
Author: Kay Chun
Author: Guillermo Payet
Author: Siglinda Scarpa
Author: Kristine Kidd
Author: Betty Rosbottom
Author: Joe Dion
Walnuts add a bitter, earthy element to this simple dessert-and a scoop of vanilla ice cream wouldn't hurt.
Author: Elizabeth Falkner
Author: Gina Marie Miraglia Eriquez
Author: Wuanda Walls
Author: Jill Silverman Hough
Author: Ian Knauer
Author: Sam Worley
Nothing melts in the mouth like baked bananas. Served with any kind of cream topping, it is a simple, unsurpassed dessert. Adjust the ingredients and flavors to your personal taste.
Author: Lucinda Scala Quinn
Author: David Downie
Grapefruit cuts through fatty avocado in this simple salad idea.
Author: Bon Appétit Test Kitchen
Author: Nanney Spivey
Author: Stratta
Author: Katy Sparks