Author: Patricia Wells
Any easy Mole Poblano recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other...
Author: Sergio Remolina
Author: Traci Des Jardins
Author: Tom Gilliland
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: Kimberly Kennedy
Author: Sue Knechtel
Author: Victoria Granof
Author: Tracey Seaman
Author: Michael McLaughlin
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: Cindy Mushet
An easy Caramelized Walnuts recipe
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: Gil Marks
Author: Gina Marie Miraglia Eriquez
Author: Nancy Grubin
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: Joanne Chang
Author: Pamela Grennes
A rich, buttery toffee topped with chocolate and pecans.
Author: Land O'Lakes
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: Joan Colton