Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Author: Rick Rodgers
This chocolate chip cookie recipe is oozing with melted chocolate chips.
Author: Carla Rollins
Author: Devin Alexander
Author: Lisa Fain
Author: Roy Yamaguchi
Author: Jenna Clemens
Author: Ian Knauer
Author: Judy Gauchat
Author: David Guas
Author: Andrea Slonecker
Author: Shelley Wiseman
Author: Rosita Missoni
Author: Julie Richardson
Author: Joan Colton
Author: Irma S. Rombauer
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
Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie. Softly whipped vanilla cream, made with a touch of tangy Greek yogurt, balances...
Author: Katherine Sacks
St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage, of course.
Author: Bon Appétit Test Kitchen
Author: Zoe Singer
Author: Jill Silverman Hough
Author: Hilary Shevlin Karmilowicz
Author: Ruth Cousineau
Author: Karen Adler
Author: Bon Appétit Test Kitchen
Author: Terry Gibralter
Author: Lillian Chou