An easy Honey-Glazed Pecans recipe.
Classic lemon bars with a touch of coconut.
Author: Jean Anderson
Author: Tracey Seaman
Author: Gina Marie Miraglia Eriquez
Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave...
Author: Sarah Jampel
Author: Susan Richardson
Author: Sergio Remolina
For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion...
An easy Sticky Date Pudding recipe
This Sweet-Potato Cobbler recipe was common at Juneteenth celebrations years ago but is now seldom seen.
Author: Nathan Jean Whitaker Sanders
It's all about the layers and ruffles in this dramatic seasonal pie.
Author: Anna Stockwell
This recipe can be prepared in 45 minutes or less.
Author: Lora Zarubin
Author: Ruth Cousineau
Author: Kemp Minifie
This cake, made with whipped cream instead of butter, is a deliciously plain, moist, coal-black chocolate loaf flavored with orange zest and steeped in...
Author: Maida Heatter
Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut...
Author: Joan Brett
My grandmother passed this recipe down to my mom and she then passed it on to me. It's a casserole of pure comfort. First, bitter endive is simmered until...
Author: Jean Georges Vongerichten
Author: Daniel Humm
Author: Ruth Cousineau
Inspired by the bright flavors of cranberry sauce, tangy cranberries and sweet orange zest add a floral tartness to this apple crisp, topped with an oatmeal...
Author: Ben Mims
Sour cream isn't just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits...
Author: Molly Baz
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
Author: Stanley Lobel
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Author: Carol Hill
How to make The Perfect Flan