Looks like a perfectly innocent bowl of apricot preserves, burns like a bright and fruity pepper jelly.
Author: Rick Martinez
Dairy-free, flourless, kosher for Passover, and pretty in pink-this rhubarb-topped tart is just the thing for all of your spring celebrations. Adding coconut...
Author: Kat Boytsova
Author: Bruce Aidells
Fragrant persimmons star in this new take on the classic British cake.
Author: Carolyn Beth Weil
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you...
Author: Michelle Polzine
How to Make a Chocolate Raspberry Panini
Author: Rochelle Palermo
Author: Nava Atlas
Author: Paul Grimes
Our food editors loved shavings of Stilton cheese on these tarts. We understand that nobody has much room for dessert after a big meal, much less one with...
Sweet and a bit salty, with a hint of spice: this is completely divine on hot buttered toast at any time of the day.
Author: Rachel Allen
Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Tart, juicy raspberries...
Author: Michele Adams
Author: Dorie Greenspan
Author: Janet Taylor McCracken
Aranygaluska, also called golden dumpling cake, butter puffs, and monkey bread, has been extolled by Jewish immigrants from Hungary for years.
Author: Joan Nathan
Author: Diane Ives
Author: Jennifer Iserloh
Author: Sarah Kagan
This is a lightning-fast way to make scrumptious little cookie bites. You simply dab marmalade onto a tray full of vanilla wafers and then cloak each cookie...
Author: Lauren Chattman
Bryant Terry's spicy Jalapeño Pepper Jelly recipe makes homemade pepper jelly for spooning onto cornbread or even chicken.
Author: Bryant Terry
Author: Anna Niederholzer