Author: Richard A. Jones
Author: Anita Hacker
While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged...
Author: Lourdes Castro
Author: Shelley Wiseman
Make this patriotic dessert for the 4th of July, Memorial day, or anytime you want to show your national pride.
Author: Rhoda Boone
Author: Sergio Remolina
Author: Larraine Perri
Author: Giada De Laurentiis
Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works...
Author: Greg Atkinson
Author: Joan Nathan
Author: Lidia Bastianich
Author: Maggie Ruggiero
Author: Ursula Ferrigno
Author: Ellie Krieger
Author: Wendy Popp
Cakes like this carrot cake or banana bread are different than most cakes in that they call for oil, rather than butter.
Author: James Peterson
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
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: Mabbettsville Market
Author: Lou Jones
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
The dumplings can be assembled and chilled up to eight hours before steaming.
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
Sweet summer corn makes a surprising star turn in this ultra-creamy dessert flecked with rich butterscotch sauce and crunchy caramel popcorn.
Author: April Bloomfield
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy...
Author: Ruth Cousineau
Author: Jessica B. Harris
In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent...
Author: Sarabeth Levine
Author: Tom Douglas
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
A comforting dessert that's a cross between a soufflé and a cake.
Author: Josie Le Balch