Author: Marcy Masumoto
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly...
Author: Marion Cunningham
Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.
Author: Rhoda Boone
An easy Crème Anglaise recipe.
Author: John Besh
An easy Cranberry Jam recipe
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Author: Eleanor Topp
Author: Toni Oltranti
An easy Carolina Cole Slaw recipe
Author: Caroline Belk
It's all about the layers and ruffles in this dramatic seasonal pie.
Author: Anna Stockwell
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Author: Damon Lee Fowler
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
Author: Claudia Roden
This well-seasoned butter will douse each ear of corn with flavor as it melts.
Author: Chris Morocco
Author: Lara Ferroni
Packaged bow-tie noodles,large and small, quickly replaced the flat homemade egg noodles in the American version of kasha varnishkes. The trick to a good...
Author: Joan Nathan
The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond...
Author: Anita Chu
Author: Warren Brown
Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe...
These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Author: Grace Gordon
Author: Joan Brett
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Author: Bon Appétit Test Kitchen
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come...
Author: Paul Grimes
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Author: Michael Symon
Classic lemon bars with a touch of coconut.
Author: Rick Rodgers
Pork Sausage that is great for breakfast with eggs and grits.
Author: James Villas
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for...
Author: Nick Malgieri
Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min...
Classic French Omelette
Looking for the best potato latkes recipe? You've found it. This classic, easy latke recipe yields crisp, golden brown potato pancakes every time.
Author: Ruth Cousineau
Author: Sarah Dickerman
A quick and east recipe for Triple-Chocolate Cookies
Author: Tom Douglas
Author: Barbara Grunes
Author: Marsha Klein
When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a...
Author: Judy Kagan
Recipes for this dessert, also known as chocolate upside-down cake and hot fudge pudding cake, turn up in cookbooks published by women's clubs and church...
Author: Ina Garten
Author: Rick Browne