Author: Danielle Brackett
Author: Ruth Hawley
Author: Melissa Roberts
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: Suzanne Goin
Make and share this Toffee Coated Peanuts recipe from Food.com.
Author: SweetsLady
Author: Moshe Nov
Author: Gina Marie Miraglia Eriquez
Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.
Author: Anna Stockwell
Author: Claudia Roden
An easy Chicken Mole Poblano recipe.
My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.
Author: Marina Delio
A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.
Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber...
This soup coaxes big flavors from a short ingredient list. Patiently browning the onions and garlic is essential to adding flavor and depth to the finished dish.
Author: Andy Baraghani
Author: Ila Walrath