Anitra Earle of Yonkers, New York, writes: "I'm a perfume detective who hunts down hard-to-find and discontinued scents. One of the benefits of running my business from home is that I get to cook every...
Author: Anitra Earle
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking, one had to watch the cost, and rice was an...
Author: Marion Cunningham
Naturally gluten-free cookies made with just three ingredients:
Author: Molly Baz
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with...
Author: Ruth Cousineau
Author: Sybil Ruth Kaplan
This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.
A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily for consistency. The chocolate sauce is only as...
Author: Gayle Pirie
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
This moist cake keeps beautifully for a day or two after you make it.
Author: Joan Nathan
Author: Shelley Wiseman
Author: Tracey Seaman
Author: Gail Conde
Author: Melissa Roberts
These crumbly, melt-in-your-mouth candies are made from just two ingredients.
Author: Ken Haedrich
Author: Jill Silverman Hough
The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.
Author: Beth McCasland
Author: Andrea Albin
Author: Liza Davies
Author: Amber Levinson
Author: Susan Herrmann Loomis
A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've got a beautiful finish you'll return to again...
Author: Lillian Chou