Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry...
Author: Shelley Wiseman
Author: Amy Auburn
Author: Ruth Ducker
Author: Tony Gemignani
Author: Dede Wilson
Author: Catherine McCord
Author: Gianni Scappin
For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them in the oven.
Author: Claire Saffitz
To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.
Author: Janie Hoffman
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
Author: Paul Grimes
Author: Jill Silverman Hough
This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.
Author: Chef Seamus Mullen
After rigorous scientific testing, we've determined that sandwiches sliced in half on a diagonal actually taste better.
Author: Alison Roman
Author: Cindy Mushet
Author: Ellen Lebow
The jammy mash-up of berries with coconut milk and cardamom makes these homemade vegan popsicles just rich enough-and irresistible.
Author: Kimberley Hasselbrink
Author: F. W. Pearce
Author: Victoria Granof
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.
Author: James Freeman
Author: Laura O'Neill
Author: Selma Brown Morrow
Gooey mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible.
Author: Ann Palumbo
My mother learned to cook this bread during the Depression, when nothing was wasted - especially overripe bananas. We clamored for this treat so often...
Author: Ruth Cousineau
Cumin-rubbed chicken juices season sweet roasted grapes, fennel, and squash in this simple yet flavorful one-pan dinner.
Author: Anna Stockwell
Author: Stephan Pyles
Author: Mindy Segal
Author: Gina Marie Miraglia Eriquez
Author: Carla Rollins