Author: Molly Stevens
A flourless, gluten-free, and grain-free chocolate cake reminiscent of chocolate-dipped macaroons with almonds, coconut, and ganache topping.
Author: Claire Saffitz
An easy Spiced Pumpkin Bread recipe. Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll...
Author: Vern Bertagna
Author: Judy Collins
Irish stout lends a creamy rich sauce to this beef pot pie.
Attention pecan pie lovers! Here's a classic recipe using a classic American brand.
Author: ACH Food Companies, Inc.
Author: Lora Zarubin
Author: Gayle Pirie
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the...
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Author: Rick Rodgers
Cat head (or cathead) biscuits are a Southern staple whose name refers to their large size (about as big as a cat's head). The dough for this hand-rolled...
Author: Joe Sevier
A quick and easy Cranberry-Orange Scones recipe
Author: Dorie Greenspan
This moist cake keeps beautifully for a day or two after you make it.
This might look like a relative of coffee cake but don't be fooled. The layer of streusel in this marbled loaf cake gets a complex punch of flavor from...
Author: Tara O'Brady
Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk, adding tang and just...
Author: Joe Sevier
The beauty of this bread is in its simplicity-mixing, kneading, even part of the rising are all done in a food processor. The end result is like a warm,...
Author: Jane Smiley
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Author: Patricia Wells
Author: Stephan Pyles
Author: Kevin Graham