The Yellow Apron

In college, we had some amazing oatmeal cookies one day. I asked the girl who made them what she had done, and she said that she had just k...

Thousands of households in America roast turkeys for Thanksgiving that are too big for their gathering just so there will be leftovers. An...

I was highly skeptical the first time I saw this recipe, but thought I'd give it a try anyway. Oh. My. God. it's good! If you like...

Whoever named this dessert was being sarcastic. If you go the whole from-scratch route, this is going to take a couple of days. At the ver...

Another all-purpose baking component is vanilla cream. Once set, it can be used for pie filling, pudding, or filling things like cream puff...

I don't find a simple spongecake all that interesting, but I'm not really a cake person. Mainly, these fine-grained cakes are a bla...

As long as I was opening a package of phyllo, I decided to make some spanakopitas. I used to make these so often that I had the recipe memo...

My first experience with Moroccan food was at my friend (and follower) Laura's 16th birthday dinner. I fell in love with the cuisine im...

This is another entry in the L.A. Times contest, by a woman named Nika. Her picture was gorgeous, and the cookies sounded great, so I gave ...

Growing up, we would have fondue every few months. My dad's big threat was that, if we didn't finish the beef, we would have stew t...