Serves 14

The herb-and-cheese combination is infinitely variable: Try cheddar and minced chives or chopped rosemary and Parmesa...

For exquisitely flaky biscuits, F&W's Grace Parisi makes sure to do two things: Use lots of cold butter and chill...

These lightly sweet biscuits are delicious served warm for breakfast, with strawberry or raspberry jam.

With crunchy nuts, sweet-tart cranberries and sautéed shallots, these make fantastic bread for turkey sandwiches...

The staff at Brooklyn's Baked created this tall, fluffy cake to feed their love of malted-milk balls. Although th...

When she was growing up, Natalie Chanin ate homemade biscuits every day. "Now, I suppose, people don't make them from...

This glorious, pepper-rubbed roasted beef tenderloin is coated with herbed bread crumbs that have been mixed with anc...

The rib roast is a beautifully marbled hunk of meat from the rib cage. In its most familiar form, it's sold as ri...

At school in Vietnam, Charles Phan and his classmates would buy these chewy rice-paper rolls, filled with crunchy jic...

Historically, pastry chefs angling for a job at the Ottoman court were tested on their baklava-making skills. Baklava...

Adam Perry Lang uses an ingenious technique to prevent his barbecue sauce from burning on the grill: He mixes it with...

"Aunt" is what Daniel Orr called one of his mother's best friends, Ruth Johnson. She always grated her ow...

Bill Yosses of New York City's Josephs (formerly Citarella) has a split personality. The flamboyant Bill, the boy-gen...

The cows on the island provide Alexandra and Eliot Angle with wonderfully fresh cream to pour over the warm crumble, ...

Based on a recipe from Lake Hamilton's Treasure of Personal Recipes, published in 1956 by the Lake Hamilton Commu...

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

Bradley Ogden, the founder of The Tavern at Lark Creek in Larkspur, California, knows that no matter how much we want...