Author: Lillian Chou
This moist cake keeps beautifully for a day or two after you make it.
Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries,...
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward...
Author: Ian Knauer
Author: Melissa Roberts
Author: Victoria Granof
More than 30 years ago, Michael McCarty opened Michaels, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one...
Author: Melissa Roberts
Author: Allen Susser
Author: Michael Lomonaco
Author: Helene Cypress
Author: Ian Knauer
Author: Katie Lee Joel
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the...
Author: Ruth Cousineau
This recipe originally accompanied Red Velvet Cake with Creamy Vanilla Frosting .
Author: Allysa Torey
Author: Sara Foster
Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served...
Author: Amelia Saltsman
Author: Massimo Ormani
Author: Leah Koenig
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
Author: Todd English
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of...
Author: Edna Lewis
A quick and easy Cranberry-Orange Scones recipe
The faint flavor of smoke and caramelized brown sugar do exquisite things to a banana. A drizzling of rum or liqueur gives this simple dessert "gourmet"...
Author: Andrea Chesman
Author: Bon Appétit Test Kitchen
Author: Reyna Simnegar