Recipe for pecan sandies from Thomas Keller's cookbook, Bouchon.
Author: Thomas Keller
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: Barbara Steinberg
Author: Kay Chun
Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
Author: Cindy Mushet
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
Author: Edna Lewis
Author: Lorri Lanning
Author: Mary Cech
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
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....
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
Author: Andrea Albin
Author: Tamasin Day-Lewis
Author: Alexis Touchet
Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier...