Author: Lora Zarubin
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Author: Patricia Wells
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...
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
Author: Gretchen Holt-Witt
Author: Alexandra Leaf
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Author: Rick Rodgers
Author: Victoria Granof
Author: Gil Marks
Author: Ian Knauer
Author: Gayle Pirie
Irish stout lends a creamy rich sauce to this beef pot pie.
This moist cake keeps beautifully for a day or two after you make it.
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
More than 30 years ago, Michael McCarty opened Michaels, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one...
Author: Melissa Roberts
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
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...
Attention pecan pie lovers! Here's a classic recipe using a classic American brand.
Author: ACH Food Companies, Inc.
Author: Dorie Greenspan
Author: Kevin Graham
Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made...
Author: Anna Stockwell