Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat...
Author: Gretchen Holt-Witt
Author: Lora Zarubin
Author: Judy Collins
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Author: Patricia Wells
Author: Gil Marks
Author: Victoria Granof
Author: Ian Knauer
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Author: Alexandra Leaf
Author: Rick Rodgers
Irish stout lends a creamy rich sauce to this beef pot pie.
Author: Gayle Pirie
An easy Spiced Pumpkin Bread recipe. Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll...
Author: Vern Bertagna
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
Attention pecan pie lovers! Here's a classic recipe using a classic American brand.
Author: ACH Food Companies, Inc.
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the...
This moist cake keeps beautifully for a day or two after you make it.
More than 30 years ago, Michael McCarty opened Michaels, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one...
Author: Melissa Roberts
Author: Dorie Greenspan
Author: Kevin Graham
A quick and easy Cranberry-Orange Scones recipe
This might look like a relative of coffee cake but don't be fooled. The layer of streusel in this marbled loaf cake gets a complex punch of flavor from...
Author: Tara O'Brady