Author: Kay Rentschler
Author: Gina Marie Miraglia Eriquez
It's important not to try to halve this recipe. When you need only a half recipe of dough, as for the pains au chocolat, use the rest of the dough for a batch of Parma braids or a princess ring. Or make...
Author: Nancy Silverton
Author: Melissa Roberts
Author: Lillian Chou
The honey-bourbon syrup is the star of this baklava. Serve it with cherries and vanilla ice cream for a decadent summer dessert.
Author: Maggie Ruggiero
Author: Maggie Ruggiero
Although we feature smoked fish in this chowder, the recipe works equally well with fresh fillets of such white fish as cod, haddock, halibut, or snapper.
Author: Scott Peacock
Author: Melissa Roberts
Although Americans chow down on plenty of crisp pretzels, there's something irresistible about the soft variety that makes them just as addictive, if not more so, than the crunchy version. When formed...
Author: Elizabeth Green
Author: Maggie Ruggiero
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...
Author: Ruth Cousineau
Author: Paul Blange