Easily split this decadent swirled chocolate pudding in half to make it a romantic dessert for two.
Author: Edward Lee
Author: Kris Hoogerhyde
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly....
Author: Alison Roman
Author: Ruth Ducker
Author: Aran Goyoaga
Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock...
Author: Lara Ferroni
Author: Gina Marie Miraglia Eriquez
Store-bought peppermint ice cream will vary in color from pale pink to bright pink.
Author: Sarah Tenaglia
Author: Maria Helm Sinskey
Coarse-flake sea salt meets sweet, buttery, crowd-pleasing cookies.
Author: Marina Delio
A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show...
Author: Susan Spungen
Use beets, carrots, saffron and more to add flavor while coloring your eggs for Easter.
Author: Anna Stockwell
If you've given up on stovetop rice methods, you'll love this hands-off oven technique.
Author: Yotam Ottolenghi
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and...
Author: Liz Neumark
Author: Kelsey Bunker
Author: Dorie Greenspan
Author: Tim Cole
Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.
Author: Maranda Engelbrecht
Author: Dede Wilson
Author: Judith W. Harris
Author: Rose Hammick
Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.
Author: Jeremy Fox
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Author: Katherine Sacks
Author: Lucy Danziger
This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher...
Author: Claire Saffitz
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Author: Joan Nathan