This needs to set up overnight, so start one day ahead.
Author: Kristine Kidd
Author: Cindy Mushet
Author: Deborah Madison
Author: Jessica B. Harris
Author: Wendy Popp
Author: Nick Malgieri
Author: Gina Marie Miraglia Eriquez
Author: Marilyn Hoicowitz
Author: Giada De Laurentiis
Author: Ursula Ferrigno
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
An easy Sour Cream and Lemon Pound Cake recipe.
Author: Darren DiPietro
Author: Rose Levy Beranbaum
Author: Gina Marie Miraglia Eriquez
Author: Daniel Patterson
Author: Lillian Chou
Author: Lou Jones
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: 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...
These buns can be assembled the night before, needing only a final rise before baking.
Author: Melissa Roberts
Author: Lauren Chattman
Pots de crème are little baked custards with a fancy name. A pinch of salt in these custards heightens the caramel flavor. Cover the baking pan of custard...
Author: Curtis Stone
Author: Ruth Cousineau
Author: Tom Douglas
Author: Alison Roman
Author: Sol Schott