Chocolate-hazelnut spread gives these decadent brownies a rich, nutty flavor.
Author: Molly Baz
An easy way to stock your freezer with homemade ice cream sandwiches: use baking sheets to make a giant ice cream-filled cookie that's easy to slice.
Author: Kendra Vaculin
Author: Gael Greene
Don't let the delicate look of these hors d'oeuvres fool you. A touch of cayenne gives them a hint of heat that makes them a tasty accompaniment to a pre-dinner...
Author: Lillian Chou
Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served...
Author: Diane Morgan
These balls will definitely get any party started. Buffalo's finest bar food minus the bones is the perfect food to serve for the big game, a surprising...
Author: Daniel Holzman
A simple and nutty fall dessert.
Author: Brian Yarvin
Author: Nathalie Dupree
Author: Liza Davies
Author: Sarah Copeland
This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result...
Author: Rick Martinez
This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft,...
Author: Cory Schreiber
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa...
Author: Alice Medrich
A marinade of Cajun seasoning, soy, and honey make these roasted shrimp extra flavorful.
Author: Kathi Dameron
Use any stone fruit that looks good to you, or combine two or three types as long as the total weight is 2 lb. For example, try baking with a mix of plums,...
Author: Carla Lalli Music
These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg...
Author: Tracey Seaman
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style...
Author: Claire Saffitz
Author: Gretchen Holt-Witt
Irish stout lends a creamy rich sauce to this beef pot pie.
Yogurt gets used in two ways in this simple dinner party-worthy chicken dish: as a tenderizing marinade and mixed with the pan juices to create a rich...
Author: Anna Stockwell
Cat head (or cathead) biscuits are a Southern staple whose name refers to their large size (about as big as a cat's head). The dough for this hand-rolled...
Author: Joe Sevier
Author: R. A. Street
Author: Marsha Klein
Author: Marielle Ainsworth
Attention pecan pie lovers! Here's a classic recipe using a classic American brand.
Author: ACH Food Companies, Inc.
Author: Jill O'Connor
Soft cushions of country bread soaked with rich custard-there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding,...
Author: Ian Knauer
Author: Anna Stockwell
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of...
Author: Edna Lewis
The thinly sliced zucchini ribbons replace pasta in this delicious, low-carb, noodle-less dish. This lasagna totally satisfies my cravings for cheesy and...
Author: Gina Homolka