Author: Jeanne Thiel Kelley
To create patisserie-perfect macaroons, Sandra Holl uses very finely ground almond flour. To remove the larger pieces, sift the flour before using.
Author: Sandra Holl
This mall classic, peppered with the ultimate combo of mint and chocolate, is every bit as ridiculous and over the top as it is delicious and irresistible. The secret ingredient in these cookies is the...
Author: Christina Tosi
Author: Blanche D. Schaeffer
Bacon and sea salt make this big, warm, gooey cookie sweet and salty. Serve it with a few scoops of vanilla bean ice cream.
Author: Mimi Council
Amaretto liqueur is stirred into the filling of this pumpkin pie, which is then topped with a streusel of sliced almonds and Italian almond cookie crumbles.
Author: Melanie Barnard
Author: Kimberly Boyce
Author: Peter Reinhart
A spectacular centerpiece for a vegetarian meal. Flaky pastry gives way to cremini mushrooms and chewy farro (an ancient Italian grain) bound together by ricotta.
Author: Maggie Ruggiero
Author: Dianne Jefferies
Author: Gil Marks
The cake takes its name from the wife of Jack Turner's former headmaster, but the recipe is reportedly an ancient Scottish one. Aluminum foil stands in for the traditional newspaper.
Author: Michelle Tam
Author: Susan Reid