Author: Alice Medrich
One of my favorite dishes at Brazil a Gosto, chef Luiza Trajano's elegant restaurant in São Paulo, is a baked cocada (a coconut candy made of coconut and sugar cut into squares) with lemon sorbet. It...
Author: Leticia Moreinos Schwartz
Author: Jamie Geller
This recipe was passed down from my grandmother's family. You can brown it longer to make it less creamy. You can also serve immediately, but it's better if you let it rest.
Author: GardnerFamily
Author: Faith Willinger
Author: Anastasia St. Amand
Author: Dr. Mao Shing Ni
Author: Jeanne Kelley
Caramel Popcorn, Salted Almond, and Malt Cookies
Author: Donna Hay
Kuchen, a German yeast cake, acts as a golden pillow for ripe pears and a cinnamon, sugar, and hazelnut topping.
Author: Steve Silverman
Author: Deborah Briggs
Author: Michael Psilakis
Author: Lora Zarubin
Author: Lauren Groveman
Author: Paul Grimes
Author: Gina Marie Miraglia Eriquez
Author: Blythe Boyd
Author: Michael Chiarello
Author: Kristine Kidd
Dusted with flaky sea salt, these buttery Parker House rolls are folded, making them perfect for late night leftover turkey or roast sandwiches.
Author: Andrew Taylor
This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.
Author: Shelley Wiseman
Author: Dianne Rossmando
Author: Molly Stevens
Author: Odessa Piper
Author: Katy Sparks
Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.
Author: Andy Baraghani
Author: Rick Rodgers
Author: Elisabeth Rozin
Author: Lynn Baygan