Author: Susan Baldassano
These fondant cakes are absolute show-stoppers and so simple to make. Dip your spoon in for luscious mouthfuls of molten peanut butter goodness.
Author: Donna Hay
After rigorous scientific testing, we've determined that sandwiches sliced in half on a diagonal actually taste better.
Author: Alison Roman
Author: Sara Foster
Author: Catherine McCord
Author: Mary Alberghetti
Essentially rows of buttery shortbread encased in a rich chocolate ganache, we suggest having a slice of this dessert by the fire with a strong cup of coffee.
Author: Donna Hay
Author: Melissa Roberts
Author: Mary Tripoli
Author: Doris Jacobson
Author: Richard Blais
You'll love these flavor-injected pork chops, served with sweet sautéed tomatoes and creamy polenta.
Author: Rhoda Boone
Food editor Gina Marie Miraglia Eriquez often cooks for hordes of children, including her three-year-old son, Alex, and she knows that meatballs are always an easy sell. Inspired by the tiny meatball sandwiches...
Author: Gina Marie Miraglia Eriquez
Author: Karen Barker
Author: Lucy Danziger
Author: Lisa Zwirn
Author: Adam Evans
Author: Gabe Soria
Author: Jim Lahey
Author: Aarón Sanchez
Author: Catherine McCord
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes a luscious, blue-purple sorbet that's perfect for...
Author: Gabrielle Carbone
If you like strawberry shortcakes, you'll love our strawberry short stack. Caramelized strawberries and crunchy almonds dress up these buttermilk pancakes, which are ready in just 22 minutes. Add bacon...
Author: Rhoda Boone
Author: Rocco DiSpirito
These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes...
Author: Elaine O'Toole
End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.
Author: Leah Koenig
Author: Alison Roman