Author: Marilyn Hoicowitz
Author: Deborah Madison
Author: Kristine Kidd
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: Giada De Laurentiis
Author: Rose Levy Beranbaum
Author: Maria Helm Sinskey
Author: Jesus Gonzalez
Author: Lillian Chou
Author: Tom Douglas
An easy Sour Cream and Lemon Pound Cake recipe.
Author: Darren DiPietro
Make this patriotic dessert for the 4th of July, Memorial day, or anytime you want to show your national pride.
Author: Rhoda Boone
This needs to set up overnight, so start one day ahead.
Author: Rick Bayless
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
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
These buns can be assembled the night before, needing only a final rise before baking.
Author: Melissa Roberts
Author: Lauren Chattman
Author: Daniel Patterson
Author: Mary Cech
Author: Tom Douglas
Author: Wendy Popp
Author: Bonnie Donalson
Author: Sarah Magid
Author: Lou Jones
Author: Ruth Cousineau
Author: Ursula Ferrigno