Subtle notes of floral chamomile mingle with the natural sweetness of honey in this delicious gelato recipe by staff writer Emma Laperruque.
Jessica Chou, associate editor, has some sophisticated French tea cakes that would be a welcome addition to any tea party.
For many people, the seductiveness of Thai cooking lies in the careful balancing of basic flavors — sweet, sour, savory, and spicy. This recipe demonstrates these principles without getting into a laundry list of ingredients.
Is it a cake? Is it a brownie? Is it a cookie? Milisa Armstrong, who is the Miss in the Kitchen and member of the Culinary Content Network, wasn't quite sure what to call her recipe, but we think it's kind of a cross among all three. Whatever you want to call it, it's delicious and sure to be a hit with the kids.
Kym Fajardo, author of Free Spirit Eater, shares a dessert that you can make any time of year using dried cranberries.
What's the secret ingredient in this sandwich roll that makes them truly special? (Hint: It's the theme this week.) Longtime Recipe SWAT Team participant Patricia Stagich, author of the blog Comfy Cuisine, has "always had a weakness for a soft pretzel" and after trying this recipe, you will too.
Nazneen Hamilton, author of the blog Coffee and Crumpets, shares one of her favorite Ramadan desserts, which she describes as "stuffed Arabic pancakes drizzled with syrup or honey." Definitely a must-try.
Anne Dolce, Cook editor, created wings that were so good that she forgot to take a picture before devouring them! (Which is why she's bringing up the rear. Shame, shame.) Oops. Mistakes happen. Luckily, they're a snap to make, and it's pretty hard to mess up wings!