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: Jennifer Appel
Author: Bon Appétit Test Kitchen
Author: Jan Schroeder
This apple pandowdy recipe is so delicious that we're just going to have to say: Cobbler, you've been warned.
Author: Claire Saffitz
Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness. Do not attempt...
Author: Claire Saffitz
Pork shoulder isn't just for pulled pork. Ask your butcher to cut it into steaks, and it'll soon become your favorite well-marbled and quick-cooking cut...
Author: Anna Stockwell
Author: Kent Rathbun
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
Author: Roy Yamaguchi
The secret behind this Sicilian-inspired dish: crunchy homemade breadcrumbs. To make your own, let cubes of ciabatta or another white bread dry out, then...
Author: Susan Spungen
Author: Dodie Thompson
Make sure your butter is very soft so that the hot sauce can be easily incorporated.
Author: Andy Baraghani
Author: Bobbi Claibourne
Author: Janis Gavin
Author: Frank Stitt
Author: Sheila Lukins
Author: Ming Tsai
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