Author: Todd Gray
Author: Linda Amster
Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as...
Author: Isa Chandra Moskowitz
Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.
Author: Katherine Sacks
Author: Beth Hensperger
Author: Anne Byrn
These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.
Author: Susan Reid
Author: Katie Morford
Author: Larraine Perri
Author: Amy Auburn
Author: Lidia Bastianich
Author: Rozanne Gold
These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Author: Tara O'Brady
We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also...
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Author: Nancy Silverton
Author: Molly Stevens
Using evaporated milk makes this baked mac and cheese exceptionally rich and creamy-it may be for a crowd, but it's bound to go quickly.
Author: Nestlé USA
Real milk chocolate-not just cocoa powder-gives this cake its rich, chocolatey flavor. With a foolproof, one-bowl preparation, effortless frosting, and...
Author: Rhoda Boone
Author: Fran McCullough
Author: Carolyn Beth Weil
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
Author: Rose Levy Beranbaum
Homemade Lean Lasagna, at least the way Self does it, fills you up without filling you out, but it takes an hour to make. Freeze the leftovers for quick...
Author: Gina Marie Miraglia Eriquez
A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions,...
Author: Noah Bernamoff