Author: Serena Bass
Author: Chris Lilly
The best recipe I have for brownies comes from a friend who got it from a magazine article about Katharine Hepburn. It is, apparently, her family's.
Author: Ruth Reichl
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
Author: Liza Davies
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Tyler Florence
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Author: James Beard
Author: David Wells
Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward...
Author: Chris Morocco
This recipe was created to accompany Chicken Sates with Peanut Dipping Sauce .
Author: Charmaine Haravey
The recipe for these melt-in-your-mouth pecan crescent cookies has been in my family for years," says Marilynn Bonecki of Marengo, Illinois. "They can...
Author: Marilynn Bonecki
Author: Judy Harmon
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate...
Author: David Lebovitz
Author: Elinor Klavins
Author: Tarla Thiel
Author: Edwin Goto
A few tweaks to the standard icebox cake formula make this ice cream cake stand out: jam, Ritz crackers, and a layer of butter pecan ice cream.
Author: Kendra Vaculin