Author: Jane Hornby
Author: Marge Perry
Author: Amelia Freer
You can't beat the classics when it comes to desserts, and this is one of my best. Zesty, creamy and light-as-air, this cake is completely heavenly. It's impossible to stop at one slice!
Author: Donna Hay
Author: Steven Satterfield
Author: Lucy Danziger
This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.
Author: Chef Seamus Mullen
Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They're all pretty perfect, but we'll take the advanced version,...
Author: Chris Morocco
Author: Cynthia Nims
Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency you've come to expect from this dish.
Author: Marcella Hazan
Author: Allison Arevalo
Author: Crystal Cook
Appalachian apple stack cake is communal cooking at its finest. Originally, each layer was baked at home by individual cooks, likely in cast-iron skillets, then brought together and assembled for church...
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Gabe Soria
Using a mild cheese like Colby will get you closest to the American cheese you remember from childhood, but feel free to play around with something sharper if you wish. Cheddar makes an assertive substitution,...
Author: Sam Worley
These pretty little cookies are similar to the bakery staples, but made with a flaky, homey, easier version of puff pastry. A liberal sprinkle of cinnamon and sugar in between the layers gives each cookie...
Author: Gina Marie Miraglia Eriquez
When executive editor John Willoughby caught sight of these freshly fried corn dogs, he exclaimed, "Just like the Iowa State Fair!" When he bit into one, he acknowledged that it was even better. Grilling...
Author: Andrea Albin
An easy Cranberry Pineapple Punch recipe.
Author: Nancy Grubin
The oats, nuts, and fruit in this batter will start your day on the right nutritional foot-even with a generous glug of maple syrup poured over the top.
Author: Anna Jones
Chop whatever veg you've got in your fridge to make this soup.
Author: Bon Appétit Test Kitchen
Author: Adam Evans
Get set to impress with this ice cream cake with all of the familiar flavors and textures you'd find in a banana split, like a caramel banana jam, maraschino cherries suspended in vanilla ice cream, and...
Author: Alison Roman
Author: Alison Roman
If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture...
Author: Rose Levy Beranbaum
Author: Amy Finley
Author: Antoinette Muto
Author: Cory Schreiber
Author: Alison Roman
Author: Elizabeth Green
Author: Jamie Geller
An easy Old Fashioned Lemonade recipe. Each squeezed lemon yields about 1/6 cup of juice.
Author: Sheila Lukins
Author: Kris Yenbamroong
Here's how to cook 4 pounds of ground beef, then turn it into pasta sauce, casseroles, tacos, chili, and more in the weeks to come.
Author: Anna Stockwell
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.
Author: Amelia Freer