Author: Larraine Perri
Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works well, but if you live near a Southeast Asian market...
Author: Shelley Wiseman
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with...
Author: Ruth Cousineau
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème...
Author: Alexis Watson
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking, one had to watch the cost, and rice was an...
Author: Marion Cunningham
Author: Gayle Pirie
Author: Yotam Ottolenghi
Classic lemon bars with a touch of coconut.
Author: Diane Morgan
Author: Michele Adams
A recipe for coffee cake doughnuts with a coffee glaze.
Author: Katherine Sacks
Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by...
Author: Diane Rossen Worthington
Author: Thomas Keller
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Author: Nadia Hassani
Author: Gail Conde
Author: Giada De Laurentiis
Anitra Earle of Yonkers, New York, writes: "I'm a perfume detective who hunts down hard-to-find and discontinued scents. One of the benefits of running my business from home is that I get to cook every...
Author: Anitra Earle
If you don't have a rice cooker, this is the way to prepare absolutely perfect rice. The liquid cooks down before you cover the pot, so you have more control over how much liquid evaporates; this makes...
Author: Mariana Crespo
Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.
Author: Molly Baz
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're nutty, both crisp and chewy, and just a bit crumbly-the...
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
One day, a friend of mine showed me how he did it growing up in Oahu: take a pack of the Pillsbury biscuits and fry them, then toss them in sugar.
Author: Roy Choi
The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.
Author: Beth McCasland
Author: Catherine Hilburn
Author: Sharon Blonder Leff
Author: Bon Appétit Test Kitchen
Author: Faith Durand
Author: Bon Appétit Test Kitchen