Smitten Kitchen (8)
Joy the Baker (3)
Simply Recipes (3)
Main Course (52)
Side Dish (40)
This popular dessert is creamy, chocolaty, and flavored with a touch of rum.
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Don’t be fooled by the petite size of these cream puffs—they pack a mouthful of pleasure in their small packages.
To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography.
This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. She started baking these sweet pies in the early '70's.
Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect.
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
Make a batch of these as a summertime snack.
Use these tomatoes as a summery side dish, if you like.
A delicious dessert using the freshest raspberries of summer.
The apricots and currants used in this dish add just the right amount of sweetness.
This basic crumble recipe can use various fruits in season, and may be served alone, or with ice cream or clotted cream.
This dessert is the perfect mix of elegance and simplicity: a flaky pastry filled with a sweet custard, topped with the ripest berries.
Here is a spicy variation on a simple cracker puff recipe from noted food writer Clementine Paddleford.
Author Greg Patent spent 20 years perfecting this pie. If huckleberries are unavailable, wild blueberries may be substituted.
This paklava-like pastry may be curved into a circle before baking, then filled with more nuts in the center, for a variation called glore.
In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding.
This recipe is based on a terrine created by Brisbane chef Philip Johnson.
This recipe comes from Cracker Crumbs, published in the early 1960s by the Woman's Society of Christian Service of the First Methodist Church of DeLand (Florida).