A joint effort by Leigh McLean and Sweet Dreams Bakery in Memphis. An Old-Fashioned Chocolate Cake recipe
Author: Michele Scicolone
In this Key lime pie, there's a layer of chewy coconut in the bottom of the graham cracker crust, with the classic Key lime filling and coconut meringue.
Author: Kevin Graham
Author: Donna Knowlton
Author: Rick Tramonto
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Author: Toni Tipton-Martin
Author: Guiliano Hazan
Author: Abigail Johnson Dodge
These tender, flaky scones are all about the butter-but the tart dried currants and a finish of flaky salt certainly don't hurt things.
Author: Genevieve Ko
My homemade grahams are buttery and crisp, with an incredible depth of flavor thanks to earthy whole wheat flour and the mellow maltiness of golden syrup-a type of light molasses.
Author: Stella Parks
Crisp Italian cookies provide a sweet and crunchy accompaniment for coffee, with a drizzle of white chocolate for additional decadence.
Author: Andrea M. Daly
Irish stout lends a creamy rich sauce to this beef pot pie.
Author: Marsha Klein
Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky punch, and a quick trip under the broiler makes...
Author: Joe Sevier
Author: Nigella Lawson
Author: Gina Marie Miraglia Eriquez
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.
Author: Bon Appétit Test Kitchen
Author: Rick Rodgers
Author: Ruth Cousineau
If you've ever tasted a real German soft pretzel, with a deep, dark, burnished skin showered with crunchy salt crystals, and a yeasty, chewy middle, then you know what you're in for here.
Author: Andrea Slonecker
A marinade of Cajun seasoning, soy, and honey make these roasted shrimp extra flavorful.
Author: Kathi Dameron