Adapted from Fine Cooking: Brownies, Bars & More (special holiday issue 2010)

Adapted from Epicurious

Closely adapted from Patricia Helding

This is a great dish to serve in the middle of holiday excess--which I realize we aren't there yet, but it's c

Assembly by The Spiced Life, individual mousses adapted from Alice Medrich. Both mousse layers need to chill f

Adapted from Recipe Gold Mine (Marcy Goldman)

Adapted from Smitten Kitchen

Adapted from Rebar Modern Food Cookbook, Audrey Alsterberg and Wanda Urbandowicz.

Adapted from Curried Flavors, Maya Kaimal MacMillan

Adapted from Bake Until Bubbly, Clifford A. Wright

Adapted from Epicurious

Closely adapted from Ina Garten. The meat sauce and the bechamel are made separately--this is better as a week

Adapted from Suvir Saran.

Adapted from Bake Until Bubbly, Wright

Definitely plan to serve this soup with a crusty bread--it really makes the dish!

Jambakinda is my simplified weeknight jambalaya, not strictly authentic but definitely strictly delicious--and

Adapted from Candy Recipes & Other Confections by May B. Van Arsdale and Ruth Parrish Casa Emellos.

Adapted from Lisa Yockelson, ChocolateChocolate; do NOT use a hand held mixer to make marshmallows. Use a reas

Adapted from Lisa Yockelson. Be sure to use a strong mixer with this recipe: I can only vouch for a Pro level.

I feel like the title of this post should be Why I Love Summer Part II: The Upscale Version. Because this was

Adapted from Victor Sodsook, David Thompson & Sompon Nabnian Serves 4-6

Adapted from Martha Stewart's Cookies and Gret Patent's Baking In America

Adapted from Laura's Mom & Grandma

Closely adapted from the Kitchenaid pasta roller attachment manual.

Closely adapted from Gourmet.

Adapted from Glenn M. Lindgren, Raul Musibay and Jorge Castillo; feel free to substitute chicken for the pork

Closely adapted from Cook's Illustrated.