Author: Einat Admony
Author: Dodie Thompson
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the...
Author: James Beard
Author: Anne Willan
Recipe for zucchini frittata Italian omelet with squash blossoms.
Author: Lou Lambert
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Author: Bon Appétit Test Kitchen
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn...
Author: Dianne Rossmando
Author: Victoria Granof
Author: Judith Fertig
You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream...
Author: Susan G. Purdy
Author: Nick Malgieri
When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and...
Hash browns serve as the bottom crust in this multi-layered marvel.
Author: Bon Appétit Test Kitchen
When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center,...
Author: Julia Child
Warm and light, fresh out of the oven with butter and salt sprinkled on top, it is a delicious gift or dessert for any occasion. Best with whole wheat,...
Author: HopelessFanatic
Author: Phyllis A. Jones-Rubenstein
Green goddess dressing perks up the grains in this grain bowl, filled to the brim with all the green veggies. Tarragon gives it its herbaceous kick.
Author: Katherine Sacks
Feed a crowd with a baked casserole version of the classic French Croque Madame sandwich with smoky ham, melty cheese, creamy sauce, and gently cooked...
Author: Rhoda Boone
Author: Marge Perry
Begin preparing the cheesecake one day before you plan to serve it.
Author: Elisa Mazzaferro-Rosenberg
Author: Carmen Scott
Author: Lou Jones
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
Author: Kristine Kidd
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I...
Author: Joan Nathan
Author: J. Patrick Truhn
This Ukrainian Country Babka is not as rich, it has less eggs. Some Babka's may have as many as 30 eggs. You can also add pumpkin to this recipe for richer...
Author: Olga D