Author: Gina Marie Miraglia Eriquez
Author: J. Patrick Truhn
Alsatian Cheese Tart
Author: Toni Oltranti
Author: Shelley Wiseman
Author: Christine Swanson
This simple basil butter offers a subtly peppery, aromatic flavor to one of our favorite grilled sides.
Author: Maggie Ruggiero
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.
Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant...
Author: Bich Minh Nguyen
For a particularly light and crunchy coating we used panko (coarse Japanese bread crumbs) on these crab cakes rather than regular bread crumbs. Panko is increasingly available in this country, not only...
Author: Ian Knauer
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes...
Author: Fran Gallagher Ripsom
It might seem odd to describe something cold-ice cream-as sultry, but there is no denying genuine come-hither appeal. Based on a traditional candy from Brittany (and a favorite flavor pairing among French...
Author: Andrea Albin
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
Author: Maggie Ruggiero
Author: Paul Grimes