Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La...
Author: Kamel Saci
This isn't your standard gingerbread house; it's an elaborate, modern dwelling in pale shades of teal, made from a cardamom cookie you'll actually want to eat.
Author: Judy Kim
Author: Michael Rosloff
This toffee candy is filled with almonds and covered with chocolate.
Author: Land O'Lakes
Author: Colin Cowie
These rolls can be assembled 2 days ahead and refrigerated. If you want to serve them alongside pork or turkey, simply add them to the same oven in the last 40 minutes of roasting time.
Author: Donna Hay
Author: Dorie Greenspan
Author: Candida Sportiello
These traditional holiday loaves are made in several easy steps over about 18 hours. Get the recipe.
Author: Maggie Ruggiero
Author: Steve Silverman
Author: Ian Knauer
This totally addictive matzo treat combines the flavors of two Passover classics: macaroons and matzo. Get the recipe.
Author: Rhoda Boone
Okay, this is actually a cheesecake, but it's so creamy and light that you won't care what it's called, you'll just ask for more.
At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso-a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè...
Author: Jean Louis Dumonet
Author: Allison Kave
The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.
Author: Deb Perelman
Author: Jamie Geller
Author: Dorie Greenspan
Author: Abigail Johnson Dodge