This very stable meringue is incredibly versatile - it makes magnificent billowy white peaks to brown as you wish. It is a large recipe - 6 egg whites - so that you have an abundance of this great meringue....
Author: Shirley O. Corriher
Author: Lou Lambert
Serve this perfect fall dessert after a dinner of roast pork tenderloin.
Author: Dodie Thompson
Author: Irma S. Rombauer
Author: Lidia Matticchio Bastianich
Author: Jasper White
Author: Sara Moulton
Author: Carole Bloom
Author: Anita Hacker
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won over, and so is everyone who has tasted it. This is...
Author: Diane Morgan
A batch of herby rice is a natural partner to peak-season tomatoes. But don't forget about this rice once those tomatoes are gone. Green rice works in any season-paired with roasted squash, crispy-skinned...
Author: David Tamarkin
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
Naturally gluten-free cookies made with just three ingredients:
Author: Molly Baz
Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue. Whip the eggs until just medium firm so they...
Author: Katherine Sacks
Author: Jamie Shannon
Author: Maggie Ruggiero
Author: Dede Wilson
Author: Hiroshi Fukui
Author: Ian Knauer
Author: Susan Reid
Author: Cesare Casella
The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. But you don't necessarily need them. Fill this frittata with 2 cups of whatever leftover cooked vegetables...
Author: David Tamarkin