Author: Sally Siegel
Author: Lane Crowther
Somewhere between custard and cake lies the clafoutis, a simple French country dessert traditionally made with cherries. In this dark chocolate and raspberry...
Author: Paul Grimes
Enid P. Saldana of San Juan, Puerto Rico, writes: "I would love to get the recipe for the lychee Martini they serve at Kittichai, in New York City." This...
Author: Melissa Roberts
Author: Marilyn B. Leone
Author: Elizabeth Falkner
Author: Jean Touitou
Author: Deborah Madison
This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
Author: Dr. Marwan Sabbagh
Author: Jeanne Kelley
In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole...
Author: Cecilia Hae-Jin Lee
We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also...
Author: Paul Flynn
Author: Cory Schreiber
These peach puree and yogurt popsicles are just the thing to cool off on a hot summer day.
Author: Kay Chun
Author: Tom Gilliland
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to...
Author: Melissa Clark
This recipe is an accompaniment for Chicken, Potato, and Carrot Enchiladas