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: Rebecca Poynor-Burns
Author: Yotam Ottolenghi
Get rid of the extraneous ingredients in a classic wedge for a salad that sparks joy: crunchy iceberg, creamy avocado, and a rich, tangy dressing.
Author: Molly Baz
Author: Gina Marie Miraglia Eriquez
Author: Rose Levy Beranbaum
Skip the hot oil and make these healthier donuts. Glaze them with sprinkles, or brush with melted butter and toss with cinnamon sugar!
Author: Kay Chun
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: Guillermo Payet
Author: Kristine Kidd
A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich sauce.
Author: Molly Baz
Author: Siglinda Scarpa
Author: Mark Risley
Author: Elizabeth Falkner
Walnuts add a bitter, earthy element to this simple dessert-and a scoop of vanilla ice cream wouldn't hurt.
Author: Susan Herrmann Loomis
Author: Wuanda Walls
Author: Ian Knauer
Author: Jill Silverman Hough
Author: Sam Worley
You'll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.
Author: Andy Baraghani
A surprisingly easy dried porcini broth plus a mix of fresh wild mushrooms gives this soup its rich flavor and stunning look.
Author: Katherine Sacks
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: Stratta
Author: Nanney Spivey
Author: Katy Sparks
Author: Stacey Nyman
Elizabeth Barbone of Troy, New York, writes: "I read Ruth Reichl's 'Letter from the Editor' (April 2004), in which she states that 'matzo brei is one of life's perfect foods,' with great interest. However,...
Author: Ruth Reichl
Author: Melissa Roberts