A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily...
Author: Guiliano Hazan
Recipe for mashed potato and cauliflower gratin.
Author: Gina Marie Miraglia Eriquez
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Author: Ruth Cousineau
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Author: Bon Appétit Test Kitchen
Author: Gail Conde
Author: Julia Child
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.
Author: Mario Batali
Author: Brian Yarvin
Author: Anna Pump
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
Author: Sylvia Harbin
Author: April Bloomfield
Author: Frances Largeman-Roth
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won...
Author: Diane Morgan
Author: Jill O'Connor
Author: Jacques Torres
Author: Alison Roman
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit...
Author: Fran McCullough
Author: Ruth Joseph
When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour....
Author: Grace Young
Author: Lorraine Vassalo
Author: Shari Ledwidge
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
Author: Molly Wizenberg
Author: Jasper White
"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh,...
Author: Gina Marie Miraglia Eriquez