Author: Maggie Ruggiero
Cranberry Eggnog Tart
Author: Nancy Rosenberg Engel
Author: Joyce Goldstein
Author: Marcia Munson
Author: Carolyn Beth Weil
Author: Marcy Goldman
Author: Jennifer Jones
Hash browns serve as the bottom crust in this multi-layered marvel.
Author: Bon Appétit Test Kitchen
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness...
Cornmeal gives these crisp rounds a sandy texture that makes them an ideal cookie for ice cream sandwiches. They're also delicious all by themselves,...
This recipe for roasted parsnips with rosemary is a healthy alternative to French fries.
Author: Rozanne Gold
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
The best recipe I have for brownies comes from a friend who got it from a magazine article about Katharine Hepburn. It is, apparently, her family's.
Author: Ruth Reichl
Author: Kathleen Carrol
The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.
Author: Claire Saffitz
This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked...
Author: Donna Hay
Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. EVOO is liquid at room temperature, so it lends superior moisture over...
Author: Claire Saffitz
If you've ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.
Author: Ann Redding
Author: Paul Grimes
Author: Paul Grimes
Not to be confused with chicken Parmesan, our baked Parmesan crusted chicken is sure to please! The combination of Parmesan cheese, breadcrumbs, and mayonnaise...
Author: Hellmann's®