Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher,...
Author: Bruce Aidells
These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling...
Author: Paul Grimes
On a weeknight, when you don't have the time to work with paper-thin sheets of phyllo, try matzo. Although different from phyllo, it makes an easy framework...
Author: Melissa Roberts
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use...
Author: Bon Appétit Test Kitchen
You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream...
Author: Susan G. Purdy
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Author: Victoria Granof
This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.
Author: Gil Marks
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by...
Author: Hubert Keller
You can't beat the classics when it comes to desserts, and this is one of my best. Zesty, creamy and light-as-air, this cake is completely heavenly. It's...
Author: Donna Hay
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.
Author: Casey Elsass