Author: Parador de Gibralfaro
This orange-scented cake-layered with vanilla ice cream and orange sorbet-is frozen, covered in meringue, toasted in a hot oven, and, finally, set on fire.
Author: Gina Marie Miraglia Eriquez
Author: Siglinda Scarpa
When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead...
Author: Gina Marie Miraglia Eriquez
Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets, parsnips, and carrots came entirely from neighboring...
Elizabeth Barbone of Troy, New York, writes: "I read Ruth Reichl's 'Letter from the Editor' (April 2004), in which she states that 'matzo brei is one of life's perfect foods,' with great interest. However,...
Author: Ruth Reichl
Author: Ruth Cousineau
Author: Paul Grimes
Author: Andrea Albin
Author: Melissa Roberts
Author: Ian Knauer
Author: Melissa Roberts
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Nothing says festive as eloquently as a towering white coconut cake, and this particular one is breathtaking. Better yet, it's delicious-we've brushed each layer with a syrup made from coconut water and...
Author: Ruth Cousineau
Author: Andrea Albin