A great way to use very ripe bananas, this easy-to-make cake incorporates everything you love about banana bread and adds a few more favorites-chocolate,...
Author: Ruth Cousineau
Recipe for mashed potato and cauliflower gratin.
Author: Gina Marie Miraglia Eriquez
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
Author: Nathalie Dupree
Author: Marielle Ainsworth
We found the secret to the perfect key lime pie: a hint of fresh lemon juice.
Author: Rhoda Boone
This classic stuffing doesn't taste fishy at all - the chopped oysters simply lend some depth and moisture. Active time: 1 hr Start to finish: 2 hr
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Author: Brian Yarvin
A healthy dose of olive oil gives this rosemary-infused bread from Mark Bittman's How to Bake Everything a rich, moist crumb and pale golden hue. Among...
Author: Mark Bittman
Chocolate-hazelnut spread gives these decadent brownies a rich, nutty flavor.
Author: Molly Baz
Author: Tim Mantoani
Author: Molly Wizenberg
Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.
Author: Kenny Callaghan
Author: Marsha Klein
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Author: Bon Appétit Test Kitchen
Author: Molly McCarty
Author: Jill O'Connor
Author: Carla Rollins
An easy Pastry-Wrapped Brie recipe with Raspberries
Author: Inez Holderness
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
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: Gil Marks
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
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
Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk, adding tang and just...
Author: Joe Sevier
Author: Gretchen Holt-Witt
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: Stephan Pyles
Author: Anna Stockwell