Author: Jean Louis Dumonet
A fragrant peach and berry filling is topped with slightly crunchy, gingery biscuits. You'll notice that the biscuits contain grated hardboiled egg yolk: It adds some body.
Author: Claudia Fleming
This easy recipe gives you caramel sauce anytime you want it. Use it to drizzle over ice cream, pancakes, or into your morning mug of coffee.
Author: Katherine Sacks
Author: Maggie Ruggiero
This recipe originally accompanied Monte Cristo Chicken.
Author: Lesley Porcelli
At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso-a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè...
Author: Cathal Armstrong
Author: Deborah Madison
Author: Dianne Rossmando
Author: Amanda Denton
Who doesn't love a chocolate cake? This riff on cloud cake is moist, dense, rich, and naturally gluten-free.
Author: Alison Roman
Author: Katie Brown
Author: Lane Crowther
Author: Allison Kave
Author: Michael Lomonaco
Author: Lillian Chou
Author: Pierre Gagnaire
Author: Anita Lo
Author: Sharon Buck
Author: Allen Susser
Author: Dede Wilson
Author: Matt Lewis
Author: Rebekah Peppler
Author: Lora Zarubin
Author: Lidia Matticchio Bastianich
Author: Paul Grimes
Author: Bill Telepan
Author: Joy Perison
You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream Icing. Or bake it in a tube pan and top it with...
Author: Susan G. Purdy
Author: Vefa Alexiadou
We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.
Author: Dawn Perry
Author: Tori Ritchie