Author: Dede Wilson
Author: Sharon Buck
Author: Emily Ansara Baines
Author: Dan Barber
For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.
Just dump, shake, and bake this super tasty, couldn't-be-easier dessert. It's even better when made with our Homemade Yellow Cake Mix .
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Chitra Joshi
Author: Justin Rashid
Author: Karen Barker
Walnuts add a bitter, earthy element to this simple dessert-and a scoop of vanilla ice cream wouldn't hurt.
Author: Antoinette Muto
Author: Shelley Wiseman
Author: Dorie Greenspan
Author: Tamasin Day-Lewis
When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce-or sweet and sour-flavor profile that's so predominant...
Author: David Kamen