Author: Dorie Greenspan
Author: Tracey Seaman
Author: Kevin Graham
Author: Gil Marks
Author: Elinor Klivans
Author: Matt Lee
Author: Pat Neely
Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky...
Author: Joe Sevier
This moist cake keeps beautifully for a day or two after you make it.
Author: Victoria Granof
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
These delicious breakfast treats from Circa 1886 are best served slightly warm.
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
Author: Melissa Roberts
Author: Alexandra Leaf
Author: Crystal Cook
Author: Jamie Geller
These boneless barbecue ribs are par-boiled to help them get tender, and then coated in tangy-sweet sauce and baked in the oven.
Author: Linda Kuipers
What's wonderful about challah is that it can be used in so many ways: to sanctify the Sabbath, of course, but just as important, to make French toast,...
Author: Einat Admony
Author: Lisa Chernick
"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot's Diner, a cozy place that serves wonderful breakfasts," writes Kimberly...
Author: Karen Stocker
In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.
Author: Joe Sevier
Author: Gayle Gardner
Keep the fat rendered from good bacon in a crock in your fridge. It'll make this the tastiest cornbread you've ever had.
Author: Carla Hall
Author: Carolyn Beth Weil
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for...
Author: Nick Malgieri
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
The classic cheesecake features a nutty base of crushed graham crackers and a rich and fluffy cake.
Author: The Kraft Heinz Company
Author: Skye Gyngell
Author: Gina Marie Miraglia Eriquez
Author: Carole Chernick