Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires...
Author: Hubert Keller
Author: Jean Anderson
Author: Christopher Hill
This buttery vanilla-scented bread loaf makes an excellent addition to any brunch-or turn it into French toast for double the luxury.
Author: Donna Hay
Author: Aglaia Kremezi
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 nostalgia.
Author: Tom Parker Bowles
Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.
Author: Andy Baraghani
Author: Alejandro Morales
Author: Pam Norby
These are super easy to make; your fam and friends will be impressed and unable to stop praising your genius potato skills.
Author: Jurnee Smollett-Bell
Author: Anne Jones
Author: Rick Bayless
Author: Frank Stitt
Author: Robert del Grande
Author: Alexis Touchet
This beautiful pastis - a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco - makes an impressive holiday dessert.
Author: Lillian Chou
Author: Steven Gdula