Author: Ming Tsai
Author: Melissa Roberts
This moist cake keeps beautifully for a day or two after you make it.
These delicious breakfast treats from Circa 1886 are best served slightly warm.
Author: Sara Perry
Basic Crepes Recipe
"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot's Diner, a cozy place that serves wonderful breakfasts," writes Kimberly...
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Author: Gina Marie Miraglia Eriquez
More than 30 years ago, Michael McCarty opened Michaels, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one...
Author: Melissa Roberts
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are...
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
Author: Nancie McDermott
Author: Dorie Greenspan
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for...
Author: Nick Malgieri
Author: Nigella Lawson
Author: David Schmidt
Author: Lillian Chou
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking,...
Author: Marion Cunningham
Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.
Author: Susan G. Purdy
Author: Adam Perry Lang
Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.
Author: Amanda Hesser
Author: Faith Durand
Author: Maggie Ruggiero
How to make a quick and easy summer dessert.
Author: Andrea Albin