Author: Rosita Missoni
Author: Michael Psilakis
A childhood favorite gets fancy: Root beer granita is topped with vanilla ice cream, then drizzled with root beer syrup. Try making this with a microbrew root beer.
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa...
Author: Leticia Moreinos Schwartz
Author: Marge Perry
Author: Janet Fletcher
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.
Author: Maggie Ruggiero
Author: Tracey Seaman
Author: Ruth Cousineau
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
Author: Victoria Granof
This chocolate chip cookie recipe is oozing with melted chocolate chips.
Author: Carla Rollins
Author: Beatriz Llamas
Author: Ruth Cousineau
Author: Daniel Patterson
Author: Molly Stevens
Author: Joan Nathan
Author: Tasha de Serio
Author: Susan Spungen
Author: Jessica B. Harris
Whether you dunk them in milk, pry them apart, or devour them whole, sandwich cookies are irresistible. These, with their crisp chocolate wafers and ganache filling made from fine-quality white chocolate,...
Author: Gina Marie Miraglia Eriquez
Author: Jessica B. Harris
Author: Ruth Cousineau
Use a Bundt pan or any other decorative ten-cup fluted pan.
Author: Julie Sahni
Author: Melissa Roberts
Author: Lillian Chou