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These cinnamon-sugar muffins stuffed with Incredo® Hazelnut Cocoa Spread are bound to be a crowd pleaser.
Ginger’s heat accentuates peach’s sweetness, especially when combined with heady cardamom and cloves. You can make this with nectarines as well. I ...
When I don't feel like stuffing deviled eggs, I still get to enjoy the taste by making this salad. It’s as good by the spoonful as it is sandwiched...
Melted chocolate glues the cookies together and keeps them snappy while balancing their sweetness with its bitter edge. You can use chopped bit...
Based on my challah dough, a touch of heat from ancho chile amplifies the chocolaty indulgence twisted into this cinnamon-and-ginger-scented dough....
Chicken breasts become intensely flavorful and juicy with my easy technique: start spice-rubbed chicken in a cold pan. Not only does the slow rise ...
They’re a special thing, deviled eggs, and while they seem like a treat that someone took the time to make, at the end of the day, they’re really v...
As much as I love butter, I prefer olive oil in my cake batter. It’s a flavorful and interesting fat that’s a vehicle for either savory or sweet se...
I make cookies so I have cookies to eat—and not just any cookie, but a French sablé, my favorite buttery shortbread that I enhance with olive oil ...
Roasting chicken first and then braising it in the oven with sautéed vegetables makes for the best chicken soup. The oven gives the chicken a rotis...
When I had to create a banana bread recipe for a baking magazine, I realized that banana bread is the perfect vehicle for the heat of pepper or chi...
Searing pork chops over medium heat instead of high heat ensures that the meat cooks through evenly and stays juicy. A bit of sugar in the spice mi...
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