Author: Matt Lee And Ted Lee
Author: Mark Bittman
Author: Melissa Ceria
Author: Moira Hodgson
Author: Barbara Kafka
Author: Molly O'Neill
Author: Florence Fabricant
To make this classic dish a little less rich, I substitute milk for the heavy cream that conventionally serves as its base, combining it with a dash of...
Author: Jacques Pepin
Author: Molly O'Neill
Author: Moira Hodgson
Author: Florence Fabricant
Author: Steven Raichlen
Author: Amanda Hesser
Author: Jill P. Capuzzo
Author: Mimi Sheraton
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Florence Fabricant
Gail Monaghan's 2007 book "Lost Desserts" delved into the histories of some delectable dishes. This one goes back to the 1800s. Prunes in a pitcher, or...
Author: Christine Muhlke
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
Author: Julia Moskin
Author: Trish Hall
Author: Amanda Hesser
Hana says: This tart is not kosher for Passover, so wait until after the holiday to make it. Gitta Friedenson, an old friend, passed along the recipe....
Author: Alex Witchel
The fané ("faded" in French) is a truly lost dessert. The author Gail Monaghan had visited the Comtesse Cristina de Vogüé at her French chateau, where,...
Author: Christine Muhlke
Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving...
Author: Robert Farrar Capon
Author: Marian Burros
Author: Florence Fabricant
Author: Molly O'Neill
Here is a classic American strawberry pie. The filling is super simple - just strawberries, sugar, a bit of flour and butter - and the crosshatched crust...
Author: The New York Times
Author: Julia Reed