We use round cookie stamps for the imprint before cutting these cookies out with a round cutter. Once the glaze is applied, they really do look like antique...
Author: Yotam Ottolenghi
Author: Douglas Rodriguez
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Author: Nick Malgieri
We took the traditional Jamaican jerk spice and simplified it. Before you call the authenticity police, give it a try on roast chicken legs.
Author: Andy Baraghani
Author: Florence Myers
Author: Martin Cate
This punch recipe easily scales down by half, or even all the way to festive drinks for two.
Author: Tristan Willey
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on...
Author: Paul Grimes
Author: Miriyam Glazer
Author: Madeleine Kamman
Author: Shelley Wiseman
Author: Dede Wilson
Author: Kate Higgins
Rye flour adds an earthy-nutty dimension and absorbs more molasses than all-purpose flour. The result is a cookie with the smoky caramel finish of rye...
Author: Rick Martinez
The gelatin in this refreshing dessert soup sets just enough to give it body but not bounce. All kinds of grapes work beautifully as garnishes for this...
Author: Victoria Granof
These meringues are intentionally oversized-just as good hung from the Christmas tree as an ornament as they are to eat-and last for ten days, so, fortunately,...
Author: Yotam Ottolenghi
Author: Tony Maws
Author: Molly Stevens
Hindus consider cows and all their milky produce-cream, butter, and cheese-sacred. Traditionally, this dish would be made with a few large slabs of golden...
Author: Meera Sodha