Author: Carole Bloom
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won over, and so is everyone who has tasted it. This is...
Author: Diane Morgan
Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious summer brunch all-star.
In Mexican cuisine, rajas refers to thin strips of roasted chiles. Rajas are best when adding a kick to creamy dishes.
Author: Lillian Chou
Author: Charlie Trotter
Author: Anita Hacker
This simple yet delicious loaf from baker Adam Leonti of Brooklyn Bread Lab relies on an overnight rest and fresh cake yeast to develop some of the sour, tangy flavor and chewy texture of sourdough bread...
Author: Adam Leonti
A regular spoon works great for stuffing the manicotti noodles, but for a slightly faster fill you could use a piping bag instead.
Author: Dawn Perry
This moist pound cake is the most requested Swans Down recipe of all time. Whether it's your first time trying it or a perennial favorite, the fork-tender cake is unforgettable.
Author: Reily Foods
This version of our delicious vanilla-buttermilk cake is doubled up to make a pretty layer cake perfect for birthdays or any festive occasion.
Author: Katherine Sacks
Author: Itamar Srulovich
Author: Dodie Thompson
Author: Jackie O'Halloran
Author: Carla Rollins
Author: Sarah Magid
Author: Bruce Aidells
Author: David Lebovitz
Author: Gael Greene