Author: Shelley Wiseman
Author: Lidia Bastianich
Author: Anita Hacker
At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie...
Author: Anna Pump
Author: Michael Laiskonis
Author: Joan Colton
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
This easy recipe gives you caramel sauce anytime you want it. Use it to drizzle over ice cream, pancakes, or into your morning mug of coffee.
Author: Katherine Sacks
Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie. Softly whipped vanilla cream,...
Author: Katherine Sacks
Author: Lillian Chou
Author: Lillian Chou
Author: Abigail Johnson Dodge
Author: Sergio Remolina
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
Author: Tony DiSalvo
Author: Rebecca Katz
The dumplings can be assembled and chilled up to eight hours before steaming.
Author: Larraine Perri
Author: Greg Atkinson
While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged...
Author: Lourdes Castro
Author: Karen Bussen
One day, a friend of mine showed me how he did it growing up in Oahu: take a pack of the Pillsbury biscuits and fry them, then toss them in sugar.
Author: Roy Choi
This version of our delicious vanilla-buttermilk cake is doubled up to make a pretty layer cake perfect for birthdays or any festive occasion.
Author: Katherine Sacks
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn...
Author: Dianne Rossmando
Author: Giada De Laurentiis
Author: Bon Appétit Test Kitchen
Author: Maria Helm Sinskey
Author: Dorie Greenspan
Author: Andrea Albin