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
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
Author: Jesus Gonzalez
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
Author: Sheila Lukins
These buns can be assembled the night before, needing only a final rise before baking.
Author: Melissa Roberts
Author: Daniel Patterson
Author: Mary Cech
Author: Bonnie Donalson