An easy Triple-Layer Carrot Cake recipe with Cream Cheese Frosting
Author: Becky Guyton
An easy way to stock your freezer with homemade ice cream sandwiches: use baking sheets to make a giant ice cream-filled cookie that's easy to slice.
Author: Kendra Vaculin
The ultimate holiday vacation cooking project: lasagna with two homemade sauces and layers of homemade pasta.
Author: Sue Li
This moist pound cake is the most requested Swans Down recipe of all time. Whether it's your first time trying it or a perennial favorite, the fork-tender cake is unforgettable.
Author: Reily Foods
Author: R. A. Street
Author: Judy Harmon
There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little thicker and have more of a bite than chips from a...
Author: Katy Sparks
Sauerkraut gets a smoky taste from bacon and sausage in a recipe from Orbit, a Polish restaurant in Chicago.
Author: Kevin Graham
Author: Marion Cunningham
Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zestpanko...
Author: Diane Morgan
Author: Amy Finley
Author: Marlin Kaplan
Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.
Author: Kenny Callaghan
Author: Donna Knowlton
Author: Michael Lomonaco
Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.
Author: Betty Rosbottom
Author: Brooke Dojny
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight...
Author: Rose Levy Beranbaum
Author: Sandy Stevens
Author: Sergio Remolina
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
Author: Guiliano Hazan
This simple yet delicious loaf from baker Adam Leonti of Brooklyn Bread Lab relies on an overnight rest and fresh cake yeast to develop some of the sour, tangy flavor and chewy texture of sourdough bread...
Author: Adam Leonti
To ensure a crispy tart crust, the pastry shell is partially baked before it's filled.
Author: Julia Child
Author: Anna Pump
Author: Alexandra Leaf
A technique that is unique to this bread is the use of a cooked flour paste, made the day before. The gelatinized starches release flavors, giving this bread a distinct quality.