Author: Maggie Ruggiero
An old classic that relies on a few new tricks-toasted-coconut milk, the use of gelatin, and the incorporation of whipped cream-to make the most ethereal...
Author: Sam Worley
This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."
Author: Anna Stockwell
Author: Melissa Clark
Author: Ina Garten
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
Author: Diane Morgan
Author: Ruth Cousineau
Alsatian Cheese Tart
Author: Rose Levy Beranbaum
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
Spinach and Feta Phyllo Triangles
Easy Banana-Chocolate Chip Muffins
Bittersweet chocolate adds depth to this classic, light-as-air, make-ahead dessert that never disappoints. Get the recipe.
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans,...
Author: Cal Peternell, Chez Panisse Restaurant and Café
Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.
Author: Molly Baz
Check out our recipe for a twist on pecan pie, with a shot of rum to balance out the sweetness.
Author: Rhoda Boone
Author: Melissa Roberts
Author: Karen DeMasco
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this...
Author: Rose Levy Beranbaum
Author: Maria Helm Sinskey
Author: Mary Jo Thoresen
These moist, easy muffins rely on mashed bananas and flaked coconut for sublime texture and tropical-leaning flavor.
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat-especially when...
Author: Carol Kicinski
Author: Dorie Greenspan
Author: Kate Higgins