This moist cake keeps beautifully for a day or two after you make it.
Author: Shula Udoff
Author: Jasper White
Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.
Author: Alice Medrich
Author: Andrea Albin
Instant potatoes turn this gnocchi recipe into a breezy, 15-minute affair rather than an hours-long commitment.
Author: John Becker
Author: Gina Marie Miraglia Eriquez
Author: Rick Bayless
Author: Brandi Neuwirth
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
This delicious Indonesian salad recipe can be eaten as a first course or a main. Most of the prep work involves cutting and blanching the vegetables.
Author: Patricia Tanumihardja
Author: Melissa Roberts
Author: Liza Davies
Have you ever tried eggs on the grill by using a muffin pan? Just spray the pan and crack the eggs and put them on the grill. Try adding some chopped peppers and onions or anything to your liking.
Author: Jen
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and...
Sour cream isn't just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.
Author: Molly Baz
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name-1 cup of butter,...
Author: James Beard
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.
Author: Bon Appétit Test Kitchen
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Author: Diane Rossen Worthington
Author: Jennifer Martin
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with...
Author: Ruth Cousineau
Author: Susan Purdy
A marriage between two of our favorite summer fruits, this savory-sweet dish is decorated with soft cheese and a hint of garlic. Served over a crispy baguette, it's the perfect summer lunch, midday snack,...
Author: Maggie Ruggiero
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
Author: Molly Stevens
Author: Stephan Pyles
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème...
Author: Alexis Watson