Serves 16

Daniel Orr loved the blondies his mother, Mary Lu Orr, baked when he was growing up in Columbus, Indiana. "She was al...

Kate Krader has been making these fudgy, sweet-salty brownies since she was 10 years old. As a kid she used regular t...

The genius of this layer cake is its extraordinarily crunchy filling, made with almonds, salted peanuts, creamy peanu...

This versatile hors d'oeuvre is made with a simple baking-powder dough that can be rolled out immediately, withou...

Andrew Zavala, 11, discovered the recipe for these gooey brownies in a kids' cookbook by Pamela Gwyther called Let's ...

It is hard to eat just one of these nutty, gingery, cinnamony cupcakes with their bright-green flecks of grated zucch...

Kathi rolls, a popular street food in India, are made by rolling vegetables or meat in roti, an Indian flat bread. In...

Ana Sortun serves a number of riffs on skordalia, a Greek garlic sauce, but here she does a more traditional version ...

Ana Sortun likes to serve this tangy Middle Eastern twist on the classic French sauce with oily fish like bluefish. B...

Chris Hanna learned to make these airy pitas from her Syrian grandmother, and she still insists on baking them from s...

Valeria Huneeus says, "Chileans typically eat empanadas on Sundays. Each time I prepare them, my granddaughters h...

Lane cake, an Alabama specialty, was created by a woman named Emma Rylander Lane, who wrote a cookbook around the tur...