The tortillas and filling are layered (instead of rolled) to reduce prep time.
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season...
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much...
An easy Baked Flounder Fillets recipe that can be prepared in 45 minutes or less.
Author: Lora Zarubin
Author: Greg Sonnier
Author: Marsha Klein
Author: Judy Collins
Author: Diane Rossen Worthington
Author: Betty Caldwell
Author: Lisa Fain
Author: Carolyn Beth Weil
Cat head (or cathead) biscuits are a Southern staple whose name refers to their large size (about as big as a cat's head). The dough for this hand-rolled biscuit recipe is made by incorporating flour into...
Author: Joe Sevier
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Author: Bon Appétit Test Kitchen
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Author: Toni Tipton-Martin
Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk, adding tang and just a bit of lift. Milk-based starter (yeah, that's...
Author: Joe Sevier
Author: Kevin Dundon
Author: Wolfgang Puck
Although the marinade sounds similar to several of those given for tofu, it's just different enough that, when used on the completely different tempeh, you have a wholly distinct, and wholly delicious,...
Author: Crescent Dragonwagon
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the...
Author: Alice Medrich
A quick and easy Cranberry-Orange Scones recipe
Author: Ruth Cousineau
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.