Author: James Beard
Author: Yotam Ottolenghi
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Four ingredients and a quarter of an hour are all that's required to turn out the ultimate pastry dough.
Author: Andrea Albin
Author: Lidia Bastianich
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's...
Author: Barbara Frewen
Author: Tracey Chrenko
A comforting dessert that's a cross between a soufflé and a cake.
Author: Josie Le Balch
Author: Ruth Cousineau
Author: Faith Willinger
An easy Easy Tart Crust recipe.
These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite...
Author: Edna Lewis
Author: Lori Longbotham
Author: Ruth A. Matson
Author: Gale Gand
Author: Tom Gilliland
Author: Gretchen Davis