An easy Sour Cream and Lemon Pound Cake recipe.
Author: Darren DiPietro
Layer maraschino liqueur-soaked sweet cherries with a tangy yogurt cream and chewy meringue cookies for a dessert that tastes both heart-warmingly retro...
Author: Claire Saffitz
Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Author: Anna Stockwell
Author: Sheila Lukins
Author: Georgia Downard
Author: Paul Grimes
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Author: Susan Spungen
This horseradish Sauce recipe is an accompaniment for Roast Prime Rib with Madeira Sauce.
Author: Ian Knauer
Using melted white chocolate in the vanilla portion of this marble cake adds a complex toastiness, and makes a luxurious textural match for the chocolate...
Author: Deb Perelman
Phyllis Roberts of Monsey, New York, writes: "I serve this noodle kugel as part of the meal that marks the conclusion of Yom Kippur. It is traditional...
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come...
Author: Tara O'Brady
This flexible cake recipe is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week.
Author: Sarah Jampel
Author: Lillian Chou
A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without...
Author: Matt Lewis
The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.
Author: Claire Saffitz
Get rid of the extraneous ingredients in a classic wedge for a salad that sparks joy: crunchy iceberg, creamy avocado, and a rich, tangy dressing.
Author: Molly Baz
Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at...
Author: Diane Rossen Worthington
Author: Rick Bayless
Author: Joyce Carol Oates
You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.
Author: Tarla Thiel
Author: Kemp Minifie
Author: Gina Marie Miraglia Eriquez