RECIPE VIDEO ABOVE. Baked ham made easy! The most incredible ham glaze ever with a subtle perfurme from maple and festive spices. If using a larger ham,...
Author: Nagi | RecipeTin Eats
Author: Martha Stewart
Author: Gina Marie Miraglia Eriquez
Author: Abigail Johnson Dodge
Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at...
Author: Diane Rossen Worthington
This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
Author: Kristine Kidd
Tangy lemon curd and a white chocolate ganache are each folded with whipped cream to form airy mousses. They're layered here with pretty sliced strawberries,...
Author: Betty Rosbottom
Author: Michael Symon
An enjoyable twist on the traditional Easter dessert, these lemon meringue cupcakes consist of the moistest cupcakes you will ever have, filled with creamy--yet...
Author: CookieGirl
Author: Jeanne Kelley
Gem Cakes are mini sour cream cakes dressed up in colorful glaze. Thanks to the addition of sweet rice flour and sour cream, they have a uniquely plush...
Author: Joy Cho
Coconut milk sheet cake with key lime curd-whipped cream and toasted coconut flakes
Author: Katherine Sacks
Author: Aglaia Kremezi
Author: Jessica Strand
Author: Matt Lewis
This potato-cheese gratin may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.
Author: Tom Parker Bowles
To make this slightly sweet dish such a delicious departure from other melon soups, Kinch briefly cooks vibrant Cavaillon and Charentais melons. Feel free...
Author: David Kinch
Author: Martin Webb
Author: Colin Cowie
Who doesn't love the combination of chocolate and peanut butter? These eggs are like an upscale version of Reese's Peanut Butter Cups. You can actually...
Author: Jacques Torres
Twice Baked Spinach and Goat's Cheese Soufflés: This tasty vegetarian main can easily be doubled. Make sure you use a baking dish that's just big enough...
Author: Jeanne Thiel Kelley
Make use of your leftover ham in this scalloped potatoes and ham casserole. With a salad on the side, it's a meal in itself!
Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.
Author: Bon Appétit Test Kitchen
This whimsical bread is studded with dyed Easter eggs for a festive look.
Author: Melissa Roberts