Author: Ian Knauer
Author: Victoria Granof
Author: Molly Stevens
Irish stout lends a creamy rich sauce to this beef pot pie.
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: Lora Zarubin
Author: Judy Collins
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: Rick Rodgers
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
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...
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Author: Patricia Wells
Attention pecan pie lovers! Here's a classic recipe using a classic American brand.
Author: ACH Food Companies, Inc.
Author: Gayle Pirie
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
Author: Alexandra Leaf
A quick and easy Cranberry-Orange Scones recipe
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
Author: Kevin Graham
Author: Dorie Greenspan
This moist cake keeps beautifully for a day or two after you make it.