Author: Carole Bloom
Author: Ruth A. Matson
Author: Kathryn Matthews
Author: Lillian Chou
Author: Mary Cech
Author: Andrew Friedman
Author: Rick Rodgers
Bananas Foster, a favorite New Orleans dessert, was created by the Brennan family in the 1950s when they opened Brennan's restaurant in the French Quarter....
Author: Marcelle Bienvenu
Author: Selma Brown Morrow
These bran muffins bake up moist and chewy. They're so good that my in-laws, Reed and Nancy, make a batch every couple of days for snacking. This is another...
Author: Sarah Phillips
Author: Peggy Markel
Author: Melissa Hamilton
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the...
Author: James Beard
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
An easy Lemon-Mint and Tabbouleh Salad. If you have trouble finding plain bulgur (cracked wheat), use one cup of bulgur (but not the seasoning packets)...
Author: Sandy Krasner
Author: Liza Schoenfein
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary...
Author: David Waltuck
Author: Tina Miller
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: Thomas Keller
Author: Julie Sahni
Author: Gina Marie Miraglia Eriquez
Author: Andrea Bemis
Author: Romney Steele
Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
Author: Bon Appétit Test Kitchen
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...