Author: Gina Marie Miraglia Eriquez
Author: Rochelle Palermo
Author: Rebecca Rather
Author: Nanney Spivey
This might look like a relative of coffee cake but don't be fooled. The layer of streusel in this marbled loaf cake gets a complex punch of flavor from...
Author: Tara O'Brady
Author: Nancy Baggett
Author: Cynthia Paige Ward
Author: Sharon Blonder Leff
Author: Jennifer Appel
Author: Pierre Gagnaire
Author: Catherine Hilburn
Author: Nathalie Dupree
No cocoa means this red velvet cake is a vibrant magenta. To finish: a classic cream cheese frosting and a scattering of chopped pecans.
Author: Dora Charles
This dessert has it all - a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch?...
Author: Renee Werbin
Author: Chris Lilly
This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.
Author: Casey Elsass
A few tweaks to the standard icebox cake formula make this ice cream cake stand out: jam, Ritz crackers, and a layer of butter pecan ice cream.
Author: Kendra Vaculin
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
This recipe has one of the most un-pie pie fillings you'll ever come across. There's nothing moist or juicy about it, and the name itself could very well...
Author: Ken Haedrich
Cooking times for wild rice vary from brand to brand by as much as 30 minutes. We recommend using Grey Owl Canadian Lake (greyowlwildrice.com).
Author: Sarah Dickerman
Check out our recipe for a twist on pecan pie, with a shot of rum to balance out the sweetness.
Author: Rhoda Boone