Author: Molly Wizenberg
A flaky phyllo crust, layered with butter and a pumpkin pie-spice sugar forms the crust for this silky well-spiced pie.
Author: Ross Dobson
Author: Barbara Poses Kafka
Author: F. W. Pearce
This recipe was developed by my good friend, Joyce. It was written for a bread machine, but I'm sure it could be adapted. Light bread with a wonderful...
Author: Leslie Ann Owen
Author: Judy Rodgers
Author: Victoria Granof
Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Author: Chris Morocco
Author: Allysa Torey
This is a rich and soft loaf suitable for sandwiches or slicing for use in a bread pudding, overnight egg bake, or French toast. It is equally good fresh...
Author: Cookin Up A Storm
A whipped frosting lightens up this classic chocolate cake.
Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.
Author: Tom Parker Bowles
A well-seasoned cast-iron pan is your friend here. If, despite your best efforts, the frittata sticks when you turn it out, just flip it back over so that...
Author: Kelly Mariani
Author: Chuck Williams
Author: Tom Douglas
Author: Giada De Laurentis
Author: Amber Levinson
Author: Ken Haedrich
Author: Gina Marie Miraglia Eriquez
Author: Joe Mallol
Author: Lucy Footlik