Latest recipes with photos

Easy chocolate chip cookies made with shortening for a soft, tender crumb and cookies that hold their shape. Bake them less for chewy, longer for crisp, your call.

Mom's chocolate chip cookies built thick and crunchy with dark brown sugar and a full pound of real chocolate chips. Big, generous, and unapologetically old-school.

Chocolate chip cookies loaded with a generous 2½ cups of chips per batch, balanced with both brown and white sugar for crisp edges and chewy centers. Pull them out underdone for that signature soft texture.

Wonderful flavors with breaded chicken pieces and angle hair pasta! From spices to olive oil, and fresh garlic too, this dish will be a tasty treat for you.

Classic chocolate chip cookies with equal parts brown and white sugar, a full bag of chocolate morsels, and the proven Toll House ratios. Crisp edges, soft centers, gone in a day.

Giant chocolate chip cookies baked in foil pans to hold their extra-thick shape. Butter and shortening blend creates crispy edges and soft, melty centers loaded with chocolate.

Whole wheat chocolate chip cookies made lighter with canola oil, egg whites and whole wheat pastry flour. Chewy, lower-fat cookies with all the chocolate and none of the heaviness.

Simple chocolate chip cookies made with unsalted butter for pure, buttery flavor. Quick 25-minute recipe yields 24 tender cookies with crispy edges and soft centers.

Always welcomed! Very classical chocolate chip cookies!

Shortcut croissants made without traditional lamination. Cold butter cut into bean-size pieces gives flaky layers, while a long fridge rest develops the buttery, yeasty flavor.

Authentic French croissants made from scratch with butter laminated dough, multiple folds for flaky layers, and that iconic golden crescent shape Mom perfected.

Bread machine croissants made easy with machine-mixed dough, then hand-laminated with butter for authentic flaky layers and crescent shape in less time.