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
This moist cake keeps beautifully for a day or two after you make it.
Author: Melissa Roberts-Matar
If you're not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It'll continue to set in the tin, but stay soft and fudgy in the center. The two types of sugar in...
Author: Donna Hay
Author: Tracey Seaman
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of white sandwich bread, not the packaged sliced stuff,...
Author: Edna Lewis
Author: Lori Longbotham
Author: Dorie Greenspan
Author: Giada De Laurentiis
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
Author: Jill Silverman Hough
A shortbread chocolate cake gets a topping of mousse and ganache.
Author: Adam Roberts
Author: Maggie Ruggiero
Author: Jan Rayfiel
Author: Diane Rossen Worthington
Author: Carole Chernick
Author: Jenny Rosenstrach
Author: Andrea Albin
Author: Melanie Barnard
No cocoa means this red velvet cake is a vibrant magenta. To finish: a classic cream cheese frosting and a scattering of chopped pecans.
Author: Dora Charles
Tarte au Sirop d' Érable "My husband and I had an absolutely fantastic dessert at Restaurant Aux Anciens Canadiens while on vacation in Quebec, Canada," Says Deb Kalikow of Natick, Massachusetts. "Maple...
An easy Spiced Pumpkin Bread recipe. Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.
Author: Vern Bertagna
Author: Melissa Roberts