Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.
Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.
Author: Claire Saffitz
You'll want to pickle the beets a day ahead.
Author: Bon Appétit Test Kitchen
Fragrant persimmons star in this new take on the classic British cake.
Author: Carolyn Beth Weil
This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can...
Author: Gina Marie Miraglia Eriquez
Not everything Feniger serves at her restaurant is typical street food, and here's a delicious case in point. The intriguing combination of shredded brisket,...
Author: Susan Feniger
You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing-you'll want to keep using it on all your salads...
Author: Maialino
Kids (and more than a few adults) will almost certainly shriek with joy at the sight of this fantasy dessert. Golden, buttery cake layers sandwich chocolate...
Author: Gina Marie Miraglia Eriquez
I have to confess that I spent the first half of my life not loving cheesecake. I just didn't understand it. Then, lo and behold, at the farmers' market...
Author: Kelly Fields
A pistachio custard filling makes for an enchanting moss-green spiral inside this cardamom sponge cake Yule log. Shards of melted chocolate dusted with...
Author: Samantha Seneviratne
Used as healing compounds since the early days of medicine, herbs have strong scents and flavors that indicate the presence of unique phytonutrients. Study...
Author: Drew Ramsey, M.D.