Author: Gale Gand
Author: Marilyn Tausend
Author: Maria Speck
We don't often call on white chocolate, but when we do, we've got our reasons. In this case, we use it with creamy ganache and sweetened matcha, or green-tea powder. The tea's subtle sharpness reins in...
Author: Susie Norris
Author: Gretchen Holt-Witt
Author: Catherine McCord
Author: Amanda Hesser
Author: Amanda Hesser
These Italian sandwich cookies are filled with rich almond flavor from a storebought paste.
Author: Lillian Chou
Author: Laura O'Neill
Author: Peter Reinhart
Author: Lauryn Tyrell
Author: Gina Marie Miraglia Eriquez
Author: Karen Busen
Author: Joel Dennis
Author: Bon Appétit Test Kitchen
Author: April Bloomfield
Author: Jeanne Thiel Kelley
This classic spongecake is thought to have originated with German settlers.
Author: Susie Fishbein
Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).
Author: Gina Marie Miraglia Eriquez
Author: Rebecca Miller French
Author: Kris Hoogerhyde
Author: Jean Anderson
Author: José Andrés
Author: Lisa Zwirn