Author: Sergio Remolina
Author: Gina Marie Miraglia Eriquez
Author: Cindy Mushet
Author: Terry Gibralter
The dumplings can be assembled and chilled up to eight hours before steaming.
A comforting dessert that's a cross between a soufflé and a cake.
Author: Josie Le Balch
Author: Leah Reich
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
Author: Giada De Laurentiis
Author: Claire Saffitz
Author: Lidia Bastianich
Author: Thomas Keller
Our ultimate cinnamon rolls combine a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans. Drizzle these heavenly...
Author: Rhoda Boone
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're...
Author: Maggie Ruggiero
Author: Maggie Ruggiero
Author: Jesus Gonzalez
This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini...
Author: James Beard
Author: Rose Levy Beranbaum
Author: Giada De Laurentiis
Author: Gina Marie Miraglia Eriquez
Author: Julie Sahni
Author: Deborah Madison
This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies...
Author: Melissa Roberts
Author: Sarah Magid
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