Author: Maria Helm Sinskey
Author: Ian Knauer
Author: J. Patrick Truhn
Author: Sarah Patterson Scott
Author: Sol Schott
Author: Rose Levy Beranbaum
Switch this up to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Dorie Greenspan
The best way to have your macaroni in the freezer: a custard-style baked mac 'n' cheese. This one uses eggs and béchamel to bind very cheesy noodles.
Author: Ashley Christensen
Author: Anita Hacker
Author: Maggie Ruggiero
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn't help working in oats, whole grain...
Author: Claire Saffitz
Author: Hiroshi Fukui
Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.
Pumpkin Custard Profiteroles With Maple Caramel
Don't have a cast-iron skillet? Cook the kale mixture in a stainless-steel one, then bake the strata in a 13x9" baking dish.
Author: Deb Perelman
Author: Bon Appétit Test Kitchen
Author: Virginia Burke
Author: Nathalie Dupree
My Shabbat Challah is something out of this world. I made it up on my own, because the ones I tasted, I just didn't like. Try it you will love it!! This can make 6 regular sized loaves, or two large braided...
Author: NUNU123182
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name-1 cup of butter,...
Author: James Beard
Author: Susan Herrmann Loomis
This makes a very large and impressive loaf. I have used it for large parties.
Author: Marilou Hitt
Author: Carla Snyder
Author: Damon Lee Fowler
Author: Bon Appétit Test Kitchen
Author: Luke Mangan