Author: Marilyn Hoicowitz
Aunt Holly's Banana Bread has no nuts, but it's loaded with chocolatey chips.
Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three...
Author: Sarah Jampel
Author: Louise Pickerel
Author: Michelle Robie
This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared...
Author: James Beard
Author: Kevin Dundon
This recipe makes decadent chocolate cake and delicious chocolate cupcakes. Don't skip the silky frosting, it's the best part!
Author: The Hershey Company
Author: Bon Appétit Test Kitchen
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Author: Bon Appétit Test Kitchen
Cat head (or cathead) biscuits are a Southern staple whose name refers to their large size (about as big as a cat's head). The dough for this hand-rolled biscuit recipe is made by incorporating flour into...
Author: Joe Sevier
This recipe can be prepared in 45 minutes or less.
Author: Greg Sonnier
This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian Meringue. This cake has a tendency to really...
Author: Shirley O. Corriher
Author: Helaine Ohayon
Unlike most cinnamon buns, these are not made with a yeasted bread base. It's a quick and easy cinnamon bun recipe that you absolutely must try.
Author: Rosie Reynolds
Author: Shelley Wiseman
Author: Melanie Barnard
Author: Nancie McDermott
Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other types of pasta.
Author: Jean Anderson
Author: Skye Gyngell
An easy Multi-Grain Bread recipe
Author: Michele Scicolone
Yogurt gets used in two ways in this simple dinner party-worthy chicken dish: as a tenderizing marinade and mixed with the pan juices to create a rich sauce for serving.
Author: Anna Stockwell
Author: Donna Knowlton
Author: Rick Tramonto