Chocolate-hazelnut spread gives these decadent brownies a rich, nutty flavor.
Author: Molly Baz
Author: R. A. Street
An easy Pastry-Wrapped Brie recipe with Raspberries
Author: Inez Holderness
Soft cushions of country bread soaked with rich custard-there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding,...
Author: Ian Knauer
Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake...
Author: Raquel Pelzel
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa...
Author: Alice Medrich
Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that...
Author: Sarah Copeland
Author: Nancy Grubin
Passover, with its flour ban, creates difficulties for even the most adept of bakers, and many people crave inspiration. Here are a series of traditional...
Author: Ruth Joseph
Author: Gil Marks
Author: Roger Berkowitz
Author: Gretchen Holt-Witt
Author: Victoria Granof
Author: David Ruggerio
Author: Leslie Revsin
Author: Ian Knauer
The thinly sliced zucchini ribbons replace pasta in this delicious, low-carb, noodle-less dish. This lasagna totally satisfies my cravings for cheesy and...
Author: Gina Homolka
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat...
Author: Carole Bloom
A regular spoon works great for stuffing the manicotti noodles, but for a slightly faster fill you could use a piping bag instead.
Author: Dawn Perry