Created at an Irish airport by chef Joe Sheridan for passengers who made an emergency landing there, this recipe was then passed along to the bartender at San Francisco's old Buena Vista Hotel.
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Annie Denn
This makes a lot of crepes. You can halve the recipe if that makes more sense for you, or keep it as is and have crepes two days in a row.
Author: Ludo Lefebvre
Make and share this Pampered Chef Savory Spread recipe from Food.com.
Author: Shabby Sign Shoppe
Author: Andrea Albin
Author: Ruth Cousineau
Author: Kris Wessel
Author: Michael Lomonaco
Author: Jeanne Thiel Kelley
Author: Kate Higgins
Author: Molly Stevens
An easy Butter Cookies recipe
Author: Bon Appétit Test Kitchen
If you want to make classic sugar cookies for decorating, this is your dough. Heck, if you want to make any cookie, this is your dough: Just add your choice of mix-ins to create endless delicious variations....
Author: Rhoda Boone
Author: Bon Appétit Test Kitchen
Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
Author: Gina Marie Miraglia Eriquez
Sweet roasted beets, nutty toasted hazlenuts, and rich and creamy goat cheese are combined in this vegetarian play on pâté: An earthy-yet-light spread that's great for dipping with crudité or spreading...
Author: Katherine Sacks
Author: Dorie Greenspan
This simple cranberry sauce recipe from America's quintessential brand is the perfect complement to Thanksgiving dinner.
Author: Ocean Spray Cranberries, Inc.
I love strudels. I haven't made strudel in a long time, but came across this recipe recently(stuck back in my archives) and will make this tonight! Yum!
Author: Sharon123
Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.
Author: Chris Morocco
Store-bought peppermint ice cream will vary in color from pale pink to bright pink.
Author: Sarah Tenaglia
This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.
Author: Wilson Tang
Author: Robb Walsh
Author: Kent Rathbun