Author: Brooke Dojny
At first glance, this cake seems to contain no butter or oil. But on closer analysis, I discovered that the butterfat contained in the cream was more than...
Author: Rose Levy Beranbaum
Author: Nancy Baggett
Author: Gina Marie Miraglia Eriquez
Author: Lillian Chou
Our be-all end-all recipe, this all-butter crust works with nearly any fruit that's in season (or arm's reach).
Author: Carla Lalli Music
The secret to Sticky Toffee Pudding sweetness is dates, baked into a dense cake that's drizzled with caramel-special enough to be served for company and...
Author: Sandy Lerner
Author: Monica Reinagel
Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.
Author: Amanda Hesser
To ensure a crispy tart crust, the pastry shell is partially baked before it's filled.
Author: Julia Child
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the...
This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or...
Author: Anna Stockwell
Author: Nigella Lawson
Author: Tracey Seaman
Author: Rick Rodgers
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension...
Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need...
Author: Claire Saffitz
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes...
Author: David Lebovitz
Author: Nancy Silverton
Here's a quiche recipe that goes wheat free without skimping on flavor. We call for broccoli and Cheddar cheese, but you can trade out the broccoli for...
Author: Susie Cover
Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Author: Toni Tipton-Martin
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina...
Author: Anna Stockwell
Author: Shelley Wiseman
Author: Carolyn Miller
This savory side is great hot out of the oven, or even cold for a quick midday snack.
Author: Elle Simone Scott
Author: Kate Fogarty