When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a crêpe recipe that she had found. "Only a French person...
Author: Judy Kagan
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Suzanne Tracht
Author: Amy Finley
Author: Leah Chase
Author: Shelley Wiseman
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Author: Ruth Cousineau
Author: Katie Lee Joel
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
Author: Ruth Joseph
Author: Jeanne Thiel Kelley
Author: Selma Hurwitz
Author: Bruce Aidells
You can make and chill these mashed potatoes up to two days before the big night.
Author: Chris Morocco
Author: Tom Seawell
Author: Thomas Keller
This very stable meringue is incredibly versatile - it makes magnificent billowy white peaks to brown as you wish. It is a large recipe - 6 egg whites - so that you have an abundance of this great meringue....
Author: Shirley O. Corriher
Author: Rick Rodgers
Author: Rebekah Peppler
Author: Charlie Trotter
Author: Sisi Carroll
Author: Shelley Wiseman
Author: Alexis Touchet
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.