It's important not to try to halve this recipe. When you need only a half recipe of dough, as for the pains au chocolat, use the rest of the dough for...
Author: Nancy Silverton
Author: Ming Tsai
Author: Cindy Mushet
By its very nature, a Pavlova is a little wild-as proved by these three tiers of airy meringue, which crack and crumble to reveal marshmallowy interiors...
Author: Maggie Ruggiero
Author: Alton Brown
Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
Author: Edna Lewis
Author: Mary Cech
Author: Barbara Steinberg
Author: Lorri Lanning
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
Author: Andrea Albin
These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible...
Author: Tom Parker Bowles
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut....
Author: Tamasin Day-Lewis
Author: Sarah Magid
Author: Alexis Touchet
Author: Lauren Chattman