An easy Orange Chiffon Cake recipe
Author: Ron Silver
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.
Author: Shelley Wiseman
Author: Karen Barker
Think of these honey-sweetened treats as grown-up peanut butter cookies. The tahini lends a creamy, earthy flavor.
Author: Phyllis A. Jones-Rubenstein
Author: Gordon Hamersley
Author: Kevin von Klause
Author: Miroslav Uskokovic
Author: Gina Schild
Slightly undercook these mouthwatering morsels for a molten effect.
Author: Joy Wilson
Nothing says festive as eloquently as a towering white coconut cake, and this particular one is breathtaking. Better yet, it's delicious-we've brushed each layer with a syrup made from coconut water and...
Author: Ruth Cousineau
Author: Bonnie Wilkens Metully
Author: Anne Stiles Quatrano
Author: Dora Moel
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Author: Bon Appétit Test Kitchen
The best recipe I have for brownies comes from a friend who got it from a magazine article about Katharine Hepburn. It is, apparently, her family's.
Author: Ruth Reichl
For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them in the oven.
Author: Claire Saffitz
Author: Barbara Price
Serve this versatile chocolate cake recipe warm with lots of chocolate sauce and whipped cream. And a cup of hot cocoa, of course.
Author: Amy Emberling
This orange-scented cake-layered with vanilla ice cream and orange sorbet-is frozen, covered in meringue, toasted in a hot oven, and, finally, set on fire.
Author: Wendy Popp
We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolce-a sweeter, milder variety of blue cheese-and topping them with crisp breadcrumbs.
Author: Victoria Granof