Author: Nancy Gaffney
Author: Traci Des Jardins
This banana bread is great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.
Author: Nicole Hampton
Author: Victoria Granof
Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.
Author: Chris Morocco
Author: Gil Marks
This delicate, almond-flavored butter cookie can be decorated in a variety of ways and is easy to bake.
Author: Land O'Lakes
Author: Tom Gilliland
Author: Kimberly Kennedy
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of...
Author: Alison Roman
An easy Caramelized Walnuts recipe
Author: Sue Knechtel
Author: Cindy Mushet
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Pamela Grennes
Author: Joan Colton
Author: Joanne Chang
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
Author: Nancy Grubin
This chewy, walnut, pecan, and almond butter-filled blondie recipe comes from EveryDayCook by Alton Brown.
Author: Alton Brown
Want cookies you can make in less than an hour without having to run out to buy perishable ingredients-or even turn on your oven? These no-bake cookies rely on nut butter and white chocolate for their...
Author: Katherine Sacks
Author: Marty Rosencranz
Author: Gina Marie Miraglia Eriquez
Author: Michael McLaughlin
Author: Sherri Guggenheim