Our new collection of healthy dinner recipes is full of doable, delicious recipes to make on repeat, like this ginger chicken ...

Tainá Marajoara's banana bread, made with Brazil nuts and paired with local fruit preserves, brings a unique twist to a beloved classic. This moist, yeasted loaf contrasts sharply with the traditional ...

You do not need an ice cream maker, nor do you have to take this ice cream out of the freezer and whip it numerous times as ...

Hundreds of home cooks have given this delightfully gooey dump cake top marks for taste and ease. Bake in a 9x13-inch dish at 350 degrees F (175 degrees C) until golden, then top each serving with ...

Eggnog Tres Leches Cake is a twist on the traditional Mexican dessert. " Tres Leches " translates to “three milks” and ...

On Dec. 2, 1949, the Friday morning edition of the Clarion Ledger, shortened to just "The Clarion-Ledger" by this point, published a recipe for yellow angel cake, which the article calls "simple ...

Light as air and so easy-to-make, this no-bake dessert is packed with festive holiday flavors. In this video, Chef Caroline Schiff whips together a chilled gingerbread icebox cake with four layers of ...

When the calendar fills up with cookie swaps, classroom parties, and last-minute holiday plans, baking can start to feel less like a joy and more like another thing to squeeze in. Around this time of ...

I absolutely love any kind of tiramisu and this version is just giving a little holiday kiss to the Italian classic I grew up with. The gingerbread flavors give way to creamy mascarpone cheese, and ...

Celebrate the flavors of gingerbread in all its forms, from classic cookies and elegant cakes to a showstopping trifle and even a holiday margarita. Jodie Kautzmann is an editor, baker, and ...

“With the chewy texture of the best fudgy brownie and all the festive flavors of your favorite gingerbread cookies, these spicy bars make a bold statement for the holidays,” writes recipe author ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Anna Tobias first suggested this recipe in December last year, too late for it to be tested and photographed ...