Author: Ila Walrath
Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.
Author: Deb Perelman
This whimsical bread is studded with dyed Easter eggs for a festive look.
Author: Melissa Roberts
Author: Jennifer Iserloh
You can't see the candied almonds in these cookies, but you'll taste them for sure.
Author: Chris Morocco
Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.
Author: Dorie Greenspan
Author: Rose Levy Beranbaum
How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.
Author: Katherine Sacks
Author: Pam Anderson
Author: Linda Amster
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: Lauren Beal
Author: Andrea Albin
Author: Ian Knauer
Serve polenta alongside this dish, which is also nice spooned over pasta or onto French rolls to make hero sandwiches.
Author: Dona Kuryanowicz
Author: Sarah Patterson Scott
Author: Scott Peacock
Author: Victoria Granof
Author: Michele Sbrana
Author: George D. Morrison
Author: Alison Roman
Author: Robin Smith
Brandy, cinnamon, and lemon zest combine to give this plum tart unbelievable aroma and wonderful flavor.
Author: Joan Nathan
Author: Melissa Clark