Our Europe correspondent, Alexander Lobrano, was wary of working with pastry long before attending his course at Les Petits Farcis, in Nice. "This recipe is really genius," he says. "I'm more of a savory/stewing...
Author: Rosa Jackson
These dinner rolls from Edna Lewis have outstanding flavor and are so light and fluffy they almost levitate.
Author: Edna Lewis
Author: Jennifer Iserloh
Author: Edna Lewis
Author: Dorie Greenspan
The trick here is that instead of beating egg whites into peaks, you whip the chocolate and egg together in a blender. Salmonella from underdone eggs is rare, but if you're concerned about partly uncooked...
Author: Victoria Granof
Author: Caitlin Freeman
Author: Mary Bergin
Author: Hiro Sone
Author: Andrea Albin
This chiffon cake filled with rose-scented whipped cream is inspired by the aromatics found in Persian, Turkish, and Indian confections. Cardamom seeds have more flavor than the ground powder and are like...
Author: Krystina Castella
Editor's note: Use this recipe to make Bobby Flay's Pumpkin Bread Pudding .
Author: Bobby Flay
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Nancy Silverton
Author: Alison Roman
Author: Lidia Matticchio Bastianich
Author: Jill Dupleix
Is quinoa the new breakfast of champions? According to a marathon runner friend, it is. She loads up on quinoa before every race. But you don't have to be an athlete to get an energy boost from it. My...
Author: Kemp Minifie
Baking flan slowly in a water bath gives it a silky, confection-like texture. Be sure to begin making this recipe one day ahead so it has time to chill overnight. For optimal flavor, remove the flan from...
Author: Melissa Clark
Author: Jean Thiel Kelley
Author: Romney Steele
Author: Barbara Price
Author: Jeanne Thiel Kelley
Author: Tom Douglas
Author: Bon Appétit Test Kitchen
Geelrys (yellow rice) is great with bobotie and curry. Its other name, begrafnisrys (funeral rice) comes from the fact that it was always part of the meal served after funerals, a tradition of both the...
Author: Lannice Snyman
Author: Jill Silverman Hough