Author: Julie Sahni
A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily for consistency. The chocolate sauce is only as...
Author: Melissa Roberts
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
An easy Braised Fennel recipe
Author: François Kwaku-Dongo
Author: Dora Moel
Author: Barbara Kafka
Author: Patrice Keller Kononchek
At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for...
Author: Anna Pump
Author: Molly Stevens
Author: Tom Douglas
Author: Julia Child
Author: Melissa Roberts
Author: Lori Longbotham
Author: Maggie Ruggiero
Author: Eileen M. Watson
Recipe for mashed potato and cauliflower gratin.
Author: Gina Marie Miraglia Eriquez
These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite...
Author: Edna Lewis
Author: Mary McCartney
Author: Bev Heinecke
The addition of high-quality beer and a tempura-like batter make these onion rings lighter and more flavorful than the greasy ones you might know.
Author: Spencer Bezaire
Author: Paul Grimes
Author: Ramin Ganeshram
Author: Romney Steele
Author: Brad Avooske