Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to...
Author: Toni Oltranti
Author: Paul Grimes
A sumptuous holiday pound cake with a Northwestern flavor. Excellent for Christmas buffets or open houses!
Author: DOCTOR KITTEN
The original recipe calls for small plums that sink into the batter, but you'll get the same effect with apples or berries.
Author: Claire Saffitz
This is my absolute favorite cake for the Christmas holidays. I would always look forward to this season just to get a piece of this cake. The longer the...
Author: Roxanne J.R.
This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. I just nap it over the center of...
Author: Judy Wilson
Author: Joe Gannon
This recipe for a pudding featuring brandy-soaked raisins comes from Argentina.
Author: Aldana
If you're the type who prefers desserts that go heavy on the fruit, this apple tart's for you.
Author: Claire Saffitz
Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler...
Author: Julie Richardson
For those times when you buy as many quarts of berries as you can carry, then don't know what to do with them, preserve them into drinkable form.
Author: Nicole Rucker
On a recent visit to London, Knauer overheard a local in a pub ordering a "Guinness and Black" - which turned out to be the famous Irish stout plus a shot...
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of...
Author: Gina Marie Miraglia Eriquez
Author: Marjorie Thompson
Author: Maria Thomann
Author: Lillian Chou
Author: Carolyn Beth Weil
Ripple cake is a popular Australian dessert, the equivalent of an American icebox cake. In Australia, chocolate ripple biscuits are used, hence the name....
Author: Bush Cook
This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added...
Author: Anna Stockwell