My Recipes (1)
Smitten Kitchen (1)
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
This easy-to-assemble strudel from author Eugenia Bone makes use of preserved spiced apples and store-bought phyllo dough.
A popular pastry among locals in the village port of Newlyn, located on the southwestern tip of England.
This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food (Oxford University Press, 1999).
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
A recipe in The Herbfarm Cookbook (Scribner, 2000) for lavender shortbread inspired this version of the classic cookie.
The sugary vanilla butter used on the bread and in the center of the apples in this recipe is also a delicious spread for pancakes and French toast—so make a little extra while you're at it.
From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream.
Tart, sweet, and simple—"Betty" definitely got this classic American dessert right.
A Southern-style Thanksgiving menu showcasing all our low country favorites, from spicy collards to creamy mac and cheese and a cornbread-stuffed turkey.
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Softened goat cheese adds a delightful tang to these sweet chocolate cupcakes.
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