Author: Irma S. Rombauer
Author: Lisa Fain
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name-1 cup of butter,...
Author: James Beard
Author: Melissa Roberts
Author: Chris Lilly
Author: Jill Silverman Hough
Author: David Guas
St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage, of course.
Author: Bon Appétit Test Kitchen
Author: Andrea Slonecker
Author: Devin Alexander
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie. Softly whipped vanilla cream, made with a touch of tangy Greek yogurt, balances...
Author: Katherine Sacks
There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat-especially when topped with dark fudge sauce! Use creamy peanut...
Author: Carol Kicinski
Author: Janet Taylor McCracken
Author: Zoe Singer
Author: Lillian Chou
Author: Karen Adler
Author: Kathy Casey
Author: Shelley Wiseman
A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe to add to your repertoire. The manioc starch is...
Author: Leticia Moreinos Schwartz
Author: Lauren Salkeld
Author: Romney Steele
Author: Rick Rodgers
Author: Melissa Roberts
Author: Ruth Cousineau
Author: David Guas
Author: Renee Werbin
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
Author: Maria Helm Sinskey