Author: Charmaine Haravey
A great way to use very ripe bananas, this easy-to-make cake incorporates everything you love about banana bread and adds a few more favorites-chocolate, walnuts, and cinnamon-for good measure. (It's also...
Author: Ruth Cousineau
Author: Janet Fletcher
Author: Selma Hurwitz
This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply...
Author: Andy Baraghani
Author: Ania Catalano
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn't help working in oats, whole grain...
Author: Claire Saffitz
Author: Edwin Goto
Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to the third power. The cream pastry is tender and flaky,...
Author: Samantha Seneviratne
Author: Melissa Roberts
Author: Sandy Szwarc
The all-American Waldorf Salad first gained popularity in the 19th century at the Waldorf Astoria Hotel. Made with simple ingredients, this classic makes for a great lunch or brunch dish with a refined...
Author: Elise Bauer
Author: Lora Brody
Author: Rose Levy Beranbaum
An easy Apple-Rhubarb Crisp recipe. Oats, brown sugar and walnuts team up with cinnamon and cloves in the terrific streusel topping for this homespun treat.
Author: Sandra Rudloff
Author: Ed Peterson
Author: Sheila Lukins
Author: Maverick Farms
Author: Debbie Fleming
Author: Gina Marie Miraglia Eriquez
Author: Robert Aikens
This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft, the apples remain slightly firm, the figs add texture...
Author: Cory Schreiber