Author: Nancy Silverton
Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
Author: Ming Tsai
Author: Alton Brown
Author: Edna Lewis
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: Mary Cech
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
Author: Andrea Albin
Author: Sarah Magid
Author: Lauren Chattman
Author: Lorri Lanning
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: Alexis Touchet
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: Barbara Steinberg