Author: Melissa Roberts
You can find pistachio paste at specialty food stores and some grocery stores, but making your own is easy. Process 1/2 cup raw pistachios, 2 Tbsp. honey,...
Author: Claire Saffitz
Author: Katie Brown
Author: Thomas Keller
Author: Tori Ritchie
A recipe for the classic French dish. Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.
Author: Maria Helm Sinskey
Author: Nancy Gaffney
You can use a 9" or 10" tart pan, but the layers will be thinner in the larger pan. We also found that Morton kosher salt won't dissolve completely in...
Author: Claire Saffitz
Author: Sondra Wilson
Author: Mary Cech
Author: Sue Ellison
Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
The great thing about a galette? The more rustic (read messed up) it looks, the better. Novice bakers, this one's for you.
Author: Rachael Coyle
This needs to chill overnight, so plan accordingly.
This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the...
Author: Kierin Baldwin
Author: Carol Schreder
There is something about the combination of fresh ginger and cilantro that tastes very Indian, very Delhi, to me, very much like home. In India, where...
Author: Madhur Jaffrey
Author: Roy Breiman
Author: David Barber
Author: Katie Morford
Author: Melissa Roberts
This dairy-free cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing. It's the perfect recipe to have up your sleeve for any...
Author: Donna Hay