Smitten Kitchen (2)
A Dash of Sass (1)
All Recipes (1)
Backyard BBQ (2)
Cocktail Party (2)
Copious amounts of crunchy, buttery macadamia nuts find their match in large, creamy white chocolate chunks in these classic American cookies.
Despite peanut-butter's reputation as a wholesome health-food, these soft, chewy cookies stand up well to the chocolate chip as a pleasurable dessert.
This delicious chocolate chip cookie recipe is based on one published in The Essential New York Times Cookbook (Norton, 2010).
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist.
For this pecan pie, using fresh nuts makes a difference.
This recipe for a gooey and rich brownie was originally published in Fannie Merritt Farmer's The Boston Cooking-School Cook Book (Little, Brown, 1911).
This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
This dessert, a delicious alternative to pumpkin pie or pecan pie, consists of a pumpkin- and spice-flavored cake filled with sweetened cream cheese.
The recipe for these cookies didn't really cost $250, but they're delicious, nonetheless.
Sweet and spicy, these pecans can be quite addictive—consume them at your own risk.
These simple, hyper-flavorful appetizers balance salty crisp bacon with sweet chewy dates, with a rich almond center.
Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie.
This simply delicious dessert is a family favorite among Hudson River valley apple farmers.
Chestnuts "roasting on an open fire" (or on wintry street corners) are emblematic of the holidays, making them the perfect addition to your Thanksgiving stuffing.
We found this exceptional recipe in baker Alice Medrich's book, Alice Medrich's Cookies and Brownies (Warner Books).
A simple but tasty method to spice up pecans.