Author: Giada De Laurentiis
Author: Claire Saffitz
Author: Rose Levy Beranbaum
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: Jesus Gonzalez
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
Make this patriotic dessert for the 4th of July, Memorial day, or anytime you want to show your national pride.
Author: Rhoda Boone
Author: Lillian Chou
An easy Sour Cream and Lemon Pound Cake recipe.
Author: Darren DiPietro
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: Marilyn Hoicowitz
Author: Kristine Kidd
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes...
Author: Gina Marie Miraglia Eriquez
Author: Tom Douglas
Author: Rick Bayless
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to...
Author: Shelley Wiseman
Author: Shelley Wiseman
This needs to set up overnight, so start one day ahead.
Author: Ruth Cousineau
Author: Sarah Magid
Author: Wendy Popp
Author: Ursula Ferrigno
Author: Lauren Chattman
Author: Liza Schoenfein
These buns can be assembled the night before, needing only a final rise before baking.
Author: Melissa Roberts
Author: Sheila Lukins
Author: Mary Cech
Author: Bonnie Donalson
Author: Daniel Patterson