Author: Peggy Markel
Author: Dorie Greenspan
Author: Dede Wilson
Almond butter is a staple in my pantry and in my diet. It's high in protein, easy to tote around, and so, so good. Here, it serves as the primary ingredient in a perfect little bite-size dessert that is...
Author: Hannah Bronfman
Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for...
Author: Melissa Clark
Author: Colin Cowie
Author: Joshua McFadden
Author: Melissa Roberts
Author: Mary Cech
Broccoli would be just as good in this pasta recipe, as would diced winter squash such as butternut or acorn.
Author: Claire Saffitz
Do you love nuts? This caramel nut tart recipe combines walnuts, pecans, and almonds, in a caramel filling, served in a buttery crust.
Author: Elise Bauer
No one will miss the flour in these pillowy-soft breakfast muffins, which are naturally gluten-free, grain-free and kosher for Passover.
Author: Anna Stockwell
This isn't your standard gingerbread house; it's an elaborate, modern dwelling in pale shades of teal, made from a cardamom cookie you'll actually want to eat.
Author: Judy Kim
Beating the butter and sugar properly gives Yotam Ottolenghi's individual mini almond cakes lift, but they will still be moist and marzipan-y in the center.
Author: Yotam Ottolenghi
Author: Tori Ritchie
Author: Viviane Bauquet Farre
Author: Amelia Saltsman
Author: Michel Depardon
Author: Marisol Benadayan-Bennaroch
Author: Francois Payard
Author: Lidia Matticchio Bastianich
Author: Bruce Aidells
Author: Michael Rosloff
Author: Lisa Mann
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La...
Author: Kamel Saci
These traditional holiday loaves are made in several easy steps over about 18 hours. Get the recipe.
Author: Melissa Roberts
Okay, this is actually a cheesecake, but it's so creamy and light that you won't care what it's called, you'll just ask for more.