The sweet, fresh flavor of these orange cupcakes, studded with tart cranberries (fresh and frozen work equally well), makes for a vibrant holiday dessert...
Author: Candace Nelson
There's something inherently festive about these tiny pies, packed full of sunny pineapple and capped with airy meringue. And since they're portable, guests...
Author: Gina Marie Miraglia Eriquez
Traditionally, these Greek cookies, known as koulourakia, are formed into rings, twists and half circles. In this recipe, they are shaped into bow ties...
Author: Ruth Cousineau
Author: Jill Silverman Hough
Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won't be able to stop. Get this iconic recipe from Milk Bar chef Christina...
Author: Christina Tosi
Not too rich but ridiculously moist, this cake decadent without being overly sweet. It's almost impossible to mess up and so easy to make.
Author: Odette Williams
Author: Melissa Roberts
Author: Elsie Wollaston
These bran muffins bake up moist and chewy. They're so good that my in-laws, Reed and Nancy, make a batch every couple of days for snacking. This is another...
Author: Sarah Phillips
These cupcakes remind me of the crisp October air and colored leaves crunching underneath my feet.
Author: Alison Riede
These crunchy, addictive chips will have your whole family begging for more kale. They are wonderful served alongside sandwiches, on their own as an afternoon...
Author: Ellie Krieger
Author: Jane Bronk-Gorman
Author: Molly Wizenberg
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Author: Bon Appétit Test Kitchen
Author: Ted Allen
Author: Dave Lieberman
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Sally Schmitt
Author: Norma Shirley
Author: Tarla Thiel