Author: Rick Rodgers
In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.
Author: Joe Sevier
These buttery, flaky twists have a crispy, warmly spiced glaze.
Author: Dawn Perry
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight...
Author: Rose Levy Beranbaum
Author: Carolyn Beth Weil
An easy Triple-Layer Carrot Cake recipe with Cream Cheese Frosting
Author: Becky Guyton
Author: Eileen M. Watson
Author: Guiliano Hazan
This simple yet delicious loaf from baker Adam Leonti of Brooklyn Bread Lab relies on an overnight rest and fresh cake yeast to develop some of the sour, tangy flavor and chewy texture of sourdough bread...
Author: Adam Leonti
Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zestpanko...
Author: Diane Morgan
Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk, adding tang and just a bit of lift. Milk-based starter (yeah, that's...
Author: Joe Sevier
Nothing melts in the mouth like baked bananas. Served with any kind of cream topping, it is a simple, unsurpassed dessert. Adjust the ingredients and flavors to your personal taste.
Author: Lucinda Scala Quinn
Cat head (or cathead) biscuits are a Southern staple whose name refers to their large size (about as big as a cat's head). The dough for this hand-rolled biscuit recipe is made by incorporating flour into...
Author: Joe Sevier
To ensure a crispy tart crust, the pastry shell is partially baked before it's filled.
Author: Julia Child
This all-time best apple pie recipe the perfect combination of an all-butter flaky crust and tender apples. Use sweet-tart Honeycrisp and Braeburn apples.
Author: Rhoda Boone
Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.
Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.
Author: Susan G. Purdy
Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.
Author: Kenny Callaghan
This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian Meringue. This cake has a tendency to really...
Author: Shirley O. Corriher
Author: Anna Pump
A technique that is unique to this bread is the use of a cooked flour paste, made the day before. The gelatinized starches release flavors, giving this bread a distinct quality.
Author: Patricia Wells
Author: Elizabeth Falkner
Author: Victoria Granof
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much...