Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
The classic cheesecake features a nutty base of crushed graham crackers and a rich and fluffy cake.
Author: The Kraft Heinz Company
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are...
Author: Bon Appétit Test Kitchen
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
Author: Nancie McDermott
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
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
An easy Red-Wine-Braised Oxtails recipe
Author: Dorie Greenspan
Author: Brooke Dojny
Author: Sue Ellison
A quick and easy Apple and Dried Cranberry Pie recipe. The sweet-tart filling and the flaky crust add up to one terrific pie.
Arden Zalman of Sebastopol, California, writes: "My husband and I dined at Syrah, in Santa Rosa, California. The food was delicious, the waitstaff was...
Author: David Schmidt
To ensure a crispy tart crust, the pastry shell is partially baked before it's filled.
Author: Julia Child
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the...
This cobbler is wonderful after the chipotle-honey glazed pork (frankly, it's wonderful after anything).
You only need one bowl to mix this easy, cheesy, savory-and-sweet corn muffins.
Author: Margarita Manzke
This savory side is great hot out of the oven, or even cold for a quick midday snack.
Author: Elle Simone Scott
Author: Judith Jones
Author: Shelley Wiseman
Author: Gina Marie Miraglia Eriquez