Recipe for pecan sandies from Thomas Keller's cookbook, Bouchon.
Author: Thomas Keller
Author: Ming Tsai
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
Author: Cindy Mushet
Author: Barbara Steinberg
Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
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: Edna Lewis
Author: Mary Cech
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: 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: Kay Chun
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
Author: Andrea Albin
Author: Alexis Touchet
Author: Tamasin Day-Lewis