Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth, shiny surface. They hold their shape well even...
Author: Chris Morocco
Author: Dorie Greenspan
Author: Tina Miller
Author: Gesine Bullock-Prado
Author: Dede Wilson
Author: Patrick Fleming
This frosting is a rich-tasting classic old-fashioned topping to a buttery cake.
Author: Land O'Lakes
By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.
Author: Donna Hay
Author: Dede Wilson
Author: Kay Chun
Author: Carolyn Beth Weil
A sausage patty topped with feta, cilantro, sweet, piquant pickled peppers, and a sunny-side-up egg make for a hearty sandwich that's perfect for brunch, lunch, or dinner. You can find Peppadew peppers...
Author: Mindy Fox
Author: Jodi Liano
This is it-the star of the show, the main event, the most important part of our cupcakes-buttercream! As this is French buttercream, this is tres, tres serious. You will pay attention, follow along, and...
Author: Allison Robicelli
Author: John Currence
Author: Ruth Cousineau
How to Make a Chocolate Raspberry Panini
Author: Rochelle Palermo
Author: Lora Zarubin
Author: Sarah Magid
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you can't find rose petal jam, substitute any jam you...
Author: Michelle Polzine
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation rental house dessert we know.
Author: Anna Stockwell
Try any of the variations for seasoned butter to serve with corn.
Author: Land O'Lakes
The attraction of mile-high desserts is undeniable. Unfortunately, the taste doesn't always pay off. Sometimes there is an imbalance in the layering (too much filling, too much frosting), so we tried to...
Author: Matt Lewis
Author: Alice Medrich
First dredged in buttermilk and flour, these red onion rings are fried until crisp in nutter brown butter.
Author: Alison Roman
Author: Mark Bittman
Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Author: Toni Tipton-Martin
Author: Noah Bernamoff
Any heavy cream that's beaten long enough turns into butter, of course. But by incorporating one extra step in the process-culturing the cream with buttermilk or yogurt, essentially turning it into tangy,...
Author: Sam Worley
Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.
Author: Alison Roman
Author: David Guas
These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch. Be...
Author: Kendra Vaculin
Butter cookies are great, but nothing can match the unbelievable flavor of browned butter in these cookies.
Author: Land O'Lakes
Author: Julia Child
Author: John Besh
Don't just wake up to coffee and toast, wake up to coffee on toast with this caffeinated breakfast spread that's reminiscent of your favorite milky latte.
Author: Joe Sevier
Author: Lisa Zwirn
Clarified butter is the trick to making the perfect batch of buttery, movie theater-esque popcorn at home.
Author: Land O'Lakes
Author: Sharon Bowers
Author: Maggie Ruggiero
This peanut butter fudge recipe utilizes the ease of microwaving and the goodness of peanut butter to make this fudge a sure winner.
Author: Land O'Lakes
Author: Anton Mosimann
Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs to chill for at least an hour before serving.
Author: Karen DeMasco