The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean pastry brush after it comes out of the pan, which...
Author: Claire Saffitz
Author: Ed Farrey
Author: Gianni Scappin
Put on your winter whites for this elegant dessert featuring spiced, wine-poached pears, ladyfingers, and a white chocolate-mascarpone mousse.
Author: Dede Wilson
Author: Sara Jenkins
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Author: Paul Grimes
Combine sour cream and powdered sugar for the glaze in this simple chocolate chip coffee cake recipe.
Author: Gordon Ramsay
Author: Brandi Neuwirth
These cheese-stuffed corn tortillas, baked under a blanket of warming pinto beans and topped with tangy sour cream, are the perfect post-holiday breakfast.
Author: Luis Miguel López Alanís
Author: Bon Appétit Test Kitchen
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La...
Author: Kamel Saci
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle...
Author: David Waltuck
Author: Jill Silverman Hough
Author: Erin McKenna
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.
Author: Cynthia Wong
Author: Tamasin Day-Lewis
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being....
Author: Andrea Albin
Author: Marlena Spieler
Author: Maneet Chauhan
Author: Sheila Lukins
Author: Sergio Remolina
Bob's Red Mill makes a coarse cornmeal that's perfect for these, but don't stress if you can't find it. A finer grind will just have less crunch.
Author: Barrel & Ashes, Studio City, CA