Author: Marge Perry
Author: Alexis Touchet
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Author: Paul Grimes
Author: Farid Zadi
Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture remains soft and creamy.
Author: Marion Cunningham
Author: Cathal Armstrong
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
Author: Claire Saffitz
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
English pancakes are different from American pancakes. They are much thinner and contain no leavening. They are closer to a French Crepe, only slightly thicker. Traditionally they are served on Shrove...
Author: Darren McGrady
Author: Joanne Weir
Author: Terry Gibralter
Author: Shelley Wiseman
Author: Jeanne Thiel Kelley
Our ultimate cinnamon rolls combine a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans. Drizzle these heavenly rolls with our simple glaze, and watch how quickly...
Author: Rhoda Boone
Author: Jane Hornby
Author: Eula Mae Doré
This cake is perfect for beginners-it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.
Author: Janet McCracken
Author: Melissa Roberts
Walnuts add a bitter, earthy element to this simple dessert-and a scoop of vanilla ice cream wouldn't hurt.
Author: Amelia Saltsman
Author: Sara Foster
Author: Annisa Helou