Author: Matt Lee And Ted Lee
Author: Florence Fabricant
Author: Barbara Kafka
You'll find this pan de muerto, or bread of the dead, at the center of the elaborate Day of the Dead altar festooned with sugared skulls, flowers and other...
Author: Rachel Wharton
Author: Moira Hodgson
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: Melissa Ceria
Author: Amanda Hesser
Author: Moira Hodgson
Author: Steven Raichlen
Author: Jill P. Capuzzo
Author: Molly O'Neill
Author: Florence Fabricant
Author: Mimi Sheraton
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: Jonathan Reynolds
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Julia Moskin
Author: Molly O'Neill
Author: Florence Fabricant
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