Hard cider adds zip to this traditional Vermont doughnut.
You can make your own superfine sugar to dust doughnuts by pulsing granulated sugar in a food processor several times.
Custardy bread pudding with a bourbon-laced sauce is a New Orleans dessert favorite. Day-old bread works best here because it absorbs more of the custard before baking.
These cheesy biscuits can be made smaller for hors d’oeuvres.
The key to perfect coleslaw is a creamy base, a hint of sweetness, a touch of tangy vinegar, and, in the case of Cajun versions, a little kick from hot sauce or cayenne pepper.