To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Author: Wolfgang Puck
Author: Sam Worley
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained...
Author: Bon Appétit Test Kitchen
A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily...
Author: Anna Stockwell
Author: Marsha Klein
Author: Donna Chrisco Oldford
Author: Alison Roman
Author: Sachie Nomura
Author: Anna Stockwell
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min...
This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle Mushrooms to...
Author: Warren Brown
I love to celebrate birthdays with the crew and my bandmates. When we're on the road, it's nice to have the band family celebrate. Jimi's birthday falls...
Author: Kimberly Schlapman
Author: Molly Wizenberg
Author: Lorraine Vassalo
Author: Jill O'Connor
Author: Shari Ledwidge
Author: R. A. Street
Soft cushions of country bread soaked with rich custard-there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding,...
Author: Ian Knauer
Author: Anna Pump
Author: Gina Marie Miraglia Eriquez
Author: Gail Conde
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa...
Author: Alice Medrich
Author: Bon Appétit Test Kitchen
Author: Gretchen Holt-Witt
Passover, with its flour ban, creates difficulties for even the most adept of bakers, and many people crave inspiration. Here are a series of traditional...
Author: Ruth Joseph
Author: Karen DeMasco
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman