Author: Rebecca Poynor-Burns
Author: Meredith Deeds
Author: Marge Perry
Author: Nanney Spivey
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...
Author: Ruth Cousineau
Author: Louise B. Finley
Author: Ellie Krieger
Author: Jesus Gonzalez
Author: Jill O'Connor
Author: Dawn Casale
Author: Rose Levy Beranbaum
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman
This recipe is used to make a variety of cookies, Basic Butter Cookie Dough that can be prepared in 45 minutes or less.
Author: Barbara Grunes
Author: Joe Miller
Author: Selma Hurwitz
Author: Ian Knauer
Author: Claire Saffitz
Author: Ania Catalano
Bourbon Balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla...
Author: Editors of Garden & Gun
Author: Marion Cunningham
Author: Maria Helm Sinskey
Author: Roy Yamaguchi
Fall harvest snack? Check. Homemade Halloween treat? Check. Movie-night munchie? Check. Deploy these nutty clusters for any and all occasions.
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...
Author: Tasha de Serio
For a particularly light and crunchy coating we used panko (coarse Japanese bread crumbs) on these crab cakes rather than regular bread crumbs. Panko is increasingly available in this country, not only...