Author: Diane Rossen Worthington
Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.
Author: Holly Smith
Author: Sharon Lebewohl
Like tsatsiki, but with cilantro standing in for the mint, this tangy sauce packs a sneaky cayenne kick and makes an ideal accompaniment to grilled shrimp...
Author: Sher Dil Qader
This has the authentic taste of that old-fashioned ripple of fudge. You can swirl it through just about any ice cream you like. Try it in old-fashioned...
Author: David Lebovitz
Author: Justin Rashid
Author: Jennifer Rubell
An easy Chipotle Aïoli recipe
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and,...
Author: Edna Lewis
Author: Barbara Price
Author: Miriam Chandler
This trick will alter and augment your cooking: Pour boiling water over sliced or diced red onions, then transfer them to a solution of vinegar, sweetener,...
Author: Mollie Katzen
Caramelized sugar laces this classic with a sensuous richness, extraordinary in the context of this unbelievably light and delicately spiced pie. And since...
Author: Lillian Chou
Author: Michael McLaughlin