This delicious stuffing is similar to a savory bread pudding. It's best baked alongside, rather than inside, the bird.
Author: Stanley Lobel
Sour cream isn't just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits...
Author: Molly Baz
Author: Warren Brown
A quick and easy recipe for Applesauce Spice Muffins
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender...
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
These buttery, flaky twists have a crispy, warmly spiced glaze.
Author: Dawn Perry
Author: Abigail Johnson Dodge
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring...
Author: Gina Marie Miraglia Eriquez
Author: Jean Thiel Kelley
Pesce Arrosto al Forno con Patate all'Aglio e Rosmarino, Baked Fish and Potatoes with Rosemary and Garlic
Author: Marcella Hazan
Author: Donna Knowlton
For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole. An easy Mexican Casserole recipe.
Author: Sergio Remolina
Author: Jane Stern
Author: Guiliano Hazan
Author: Lisa Zwirn
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
These tender, flaky scones are all about the butter-but the tart dried currants and a finish of flaky salt certainly don't hurt things.
Author: Genevieve Ko
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: Stephan Pyles
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
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Author: Betty Rosbottom
Author: Carol Hill