The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American...
Author: Claudia Fleming
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
I couldn't resist the opportunity to go a bit retro and include my version of salmon en croûte here - it's such a nostalgic dish for many of us, and making it yourself is not only super-satisfying, it...
Author: Jamie Oliver
This is a massive Oliver family favourite - everyone loves building their own pancakes and roast duck is such a treat. I get my pancakes from a Chinese supermarket or online, but if you can't find them,...
Author: Jamie Oliver
Author: Selma Brown Morrow
This steaming version of the classic vodka, cream, and coffee cocktail is especially appealing in winter.
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
Author: Claire Saffitz
Author: Tony Litwinko
Author: Bruce Aidells
Author: Nigella Lawson
Author: Melissa Roberts
Author: Jacques Torres
These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Author: Tara O'Brady
Author: Kent Rathbun
A lady I worked with many years ago gave me a recipe box filled with her recipes (she was a wonderful cook). This was one of her recipes. Great for a dinner party.
Author: Denise in NH
Author: Mike Davis
Author: Jeanne Thiel Kelley
Author: Joanne Chang
In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent partners with your finest jams.
Author: Sarabeth Levine
Author: Barbara Price
Around the holidays, you're all for people just popping in. But they may never leave if you whip up BLT popovers. Saw this on Food Network and found on another site.
Author: Taylors Mommy
On the buffet table, put the ham and mustard sauce next to the Caraway-Dill Biscuits so that your guests can make their own little sandwiches. Prepare the sauce one day ahead.
Author: Nancy Oakes
Author: Nathalie Benezet
Author: Karen DeMasco
The most perfect sticky glaze is slathered all over this juicy, tender Brown Sugar Mustard Glazed Ham, with crisp edges and an incredible flavour. Don't even be intimidated by a ham this season, with all...
Author: Karina
Author: Meredith Deeds
Author: Fran Gallagher Ripsom