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Pear Tart With Dulce de Leche Drizzle

This pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and the partial wreath of pastry leaf cutouts...

Author: Judy Kim

Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries

This over-the-top cake has impressive looks and moistness. Start the cherries ahead: They soak in brandy for a week and then in syrup for at least two...

Old School Tiramisù

This tiramisú is moist but not wet, extra-fluffy, and made with real coffee and the perfect amount of dark rum.

Author: Chris Morocco

Bourbon Pecan Tarts

Author: Scott Peacock

Beet and Endive Salad

Author: Wuanda Walls

Chocolate Pudding Pie

Setting the whipped cream with dissolved gelatin means it won't deflate or weep when chilled.

Author: Chris Morocco

Meringues, Chocolate Walnut

Author: Dede Wilson

Persian Herb and Leek Frittata

Kuku sabzi tend to have less eggs than the typical fritter or omelet. Use whatever hearty greens and herbs you like. It's the ideal clean-out-the-fridge...

Author: Andy Baraghani

Everything Challah

Challah is traditionally eaten on the Jewish Sabbath (Shabbos). This is not your average challah recipe. It is a twist on my trusty old water challah recipe...

Author: twkitchen

Easter Bread (Tsoureki)

This whimsical bread is studded with dyed Easter eggs for a festive look.

Author: Melissa Roberts

Tomato Egg Cups

Author: Victoria Granof

Carrot Potato Latkes

Author: Melissa Roberts

Chocolate Budino with Candied Walnuts

This deliciously wobbly, very special pudding isn't thickened with cornstarch or gelatin. Instead, it's made with chocolate, milk, cream, and eggs and...

Barbecued Pork Fried Rice with Mushrooms and Extra Ginger

My fried rice axiom is this: always use a little more ginger than seems appropriate. This is especially true with this fried rice version, enriched with...

Author: Sara Dickerman

Matzoh Vegetable Stuffing

Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.

Author: Melissa Roberts