Author: Jill Silverman Hough
Author: Dora Moel
These crumbly, melt-in-your-mouth candies are made from just two ingredients.
Author: Ken Haedrich
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Our ultimate version of everyone's favorite family-night dinner has a super tender and robust meat mixture, slow-simmered and flavorful sauce, and tons of cheese.
Author: Rhoda Boone
Author: Liza Davies
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
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: Andrea Albin
Author: Orlando Murrin
Sour cream isn't just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.
Author: Molly Baz
Author: Todd English
Author: Maggie Ruggiero
Author: Amber Levinson
Author: Melissa Roberts
These cookies are inspired by the most trusted human energy source: trail mix. They're crammed with toasted nuts, dried fruit, hearty oats, and chocolate.
Author: Sohla El-Waylly
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
Author: Gina Marie Miraglia Eriquez
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Author: Elise Mitzel-Ulanoff
Author: Andrea Albin
Author: Ian Knauer
Author: Diane Morgan
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe