By its very nature, a Pavlova is a little wild-as proved by these three tiers of airy meringue, which crack and crumble to reveal marshmallowy interiors while the berries' juices puddle all over drifts...
Author: Maggie Ruggiero
Author: Carolyn Beth Weil
Author: John Torode
Author: Deborah Madison
Tarte au Sirop d' Érable "My husband and I had an absolutely fantastic dessert at Restaurant Aux Anciens Canadiens while on vacation in Quebec, Canada," Says Deb Kalikow of Natick, Massachusetts. "Maple...
What's better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.
Author: Jason Mann
This recipe is a two-step process, but nothing about it is difficult. Start by cooking the beef the day before (if you also want to have it for dinner that night, just double the recipe). It's chilled...
Author: Melissa Hamilton
Author: Deborah Madison
Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats. A filling and drizzle made with blond chocolate,...
Author: Tara O'Brady
No cheesecake roundup would be complete without this one, created by Santa Fe's Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our absolute favorite in the creamy category.
Author: Melissa Roberts
Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It's like learning to ride a bicycle-once you've mastered the technique, it'll be with you for life. Be sure to come...
Author: Dennis Prescott
Author: Diane Kochilas
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with crispy fried capers and salmon roe (if you're feeling...
Author: Anna Stockwell
Author: Helen Yard
Author: Andrew Friedman
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
A fragrant tomato-cream bath gives humble chickpeas a taste of the good life.
Author: Andy Baraghani
Meet the easiest way to poach eggs-just drop 'em right into a sous vide water bath. The texture is different than your standard poached egg; it's creamy and custardy throughout both the yolk and white....
Author: Tyler Kord
Fragrant persimmons star in this new take on the classic British cake.
Author: Carolyn Beth Weil
These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.
Author: Jamie Purviance
The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth, shiny surface. They hold their shape well even...
Author: Chris Morocco
An ideal cake recipe for the donut lover. Reminiscent of a cake donut, this cake is a whimsical choice for a birthday or brunch.
Author: Land O'Lakes
Author: Tom Gilliland