Author: Marcy Masumoto
Author: Anne Applebaum
There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.
Author: Alan Rosen
Author: Rose Levy Beranbaum
Author: Warren Brown
Author: Guiliano Hazan
Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed...
Author: Ellen Ecker Ogden
Author: Ruth Joseph
Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that...
Author: Sarah Copeland
Author: Charles Phan
Author: Bobby Flay
Author: Bon Appétit Test Kitchen
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
Author: Nancie McDermott
Author: Rose Levy Beranbaum
Author: Tim Byres
This is my basic brioche recipe, soft, light, and intensely buttery. For those who desire even more butter, it can be increased to 6 ounces, which will...
Author: Rose Levy Beranbaum
Author: Warren Brown
Author: Cathal Armstrong
Author: Rebecca Katz
Author: Emily Ansara Baines
Author: Tom Douglas
Author: Amy Traverso
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Andrea Reusing
Author: Romney Steele
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black...
Author: Karen Adler
Author: Fred Thompson
Author: Nancie McDermott
Author: Kurt Beecher Dammeier
Author: Bruce Bromberg
Author: Paula Shoyer
Author: Adam Roberts
Author: Sisi Carroll
Author: Joanne Chang
For years before I opened Flour, I had a notebook where I kept menu ideas for when I finally had my own dream bakery. It was filled with all of the pastries...
Author: Joanne Chang
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all...
Author: Nancy Harmon Jenkins
Author: Todd Gray
Author: Noah Bernamoff
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Karen Adler
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
Author: Tom Douglas
Author: Crescent Dragonwagon
Author: Noah Bernamoff
Author: Nancie McDermott
Author: Hugh Fearnley-Whittingstall
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked...
Author: Tamasin Day-Lewis