Author: Sharon Bowers
Author: Alice Medrich
Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the...
A classic recipe you'll go back to again and again. Moist vanilla cake and sweet buttercream frosting perfect for birthdays!
Author: Land O'Lakes
Garlic-brown butter makes these exceptional rolls fragrant and delicious, and a portion of cooked dough mixed into the batter keeps them supple. They're a little labor-intensive, but once you taste them,...
Author: Claire Saffitz
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: Ruth Cousineau
Clarified butter is the trick to making the perfect batch of buttery, movie theater-esque popcorn at home.
Author: Land O'Lakes
Author: Nina Simonds
Author: Julia Child
These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut...
Author: Anna Stockwell
Author: Andrea Albin
Forget sourdough pancakes, which often turn out gummy. These crepes are a much better vehicle for using up discarded sourdough starter. Tender and a little bit tangy, they make an ideal blank canvas for...
Author: Kat Boytsova
Author: Bon Appétit Test Kitchen
Author: Sara Moulton
Author: Julie Richardson
A yellow butter cake recipe from the butter experts! This yellow butter cake is easy to prepare and popular for birthday cakes, wedding cakes and more.
Author: Land O'Lakes
Make sure your butter is very soft so that the hot sauce can be easily incorporated.
Author: Andy Baraghani
This recipe has one of the most un-pie pie fillings you'll ever come across. There's nothing moist or juicy about it, and the name itself could very well scare you off, but somehow it all comes together....
Author: Ken Haedrich
Coarse-flake sea salt meets sweet, buttery, crowd-pleasing cookies.
Author: Marina Delio
Author: Abigail Johnson Dodge
Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler to make. This version is a true classic mousse...
Author: Madeleine Kamman
This toffee candy is filled with almonds and covered with chocolate.
Author: Land O'Lakes
Author: Kim Ima
Author: Lori Longbotham
Author: Richard Blais
Author: Paul Grimes
Grilled corn-on-the-cob is easy to prepare and tasty when served with this flavorful spread.
Author: Land O'Lakes
Author: Nick Malgieri
If you can fold a napkin, you can make an old-fashioned pie crust-no food processor, no pastry knife, no vodka. Most important: no cracking or tearing. The dough is supple, smooth, and strong, so it's...
Author: Stella Parks
Author: Carolyn Beth Weil
Author: Jeanne Kelley
Author: Tamasin Day-Lewis
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
This might look like a relative of coffee cake but don't be fooled. The layer of streusel in this marbled loaf cake gets a complex punch of flavor from a coffee spice blend that includes dried orange peel,...
Author: Tara O'Brady
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell
Author: Rose Levy Beranbaum
A quick and easy Pie Dough recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Author: Dianne Rossmando
Author: Paul Grimes
Shape this chocolate butter cookie dough into a variety of shapes.
Author: Land O'Lakes
Author: Tori Ritchie
Author: Maria Helm Sinskey
I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose to substitute more butter for the lard here.
Author: Toni Tipton-Martin