Author: Maggie Ruggiero
Author: Susan Herrmann Loomis
This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich...
Author: Louisa Shafia
Author: Stephan Pyles
Author: Farid Zadi
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Nick Malgieri
Bananas Foster, a favorite New Orleans dessert, was created by the Brennan family in the 1950s when they opened Brennan's restaurant in the French Quarter. It was named for a regular customer, Dick Foster....
Author: Marcelle Bienvenu
Author: Ron Silver
Author: Jesus Gonzalez
Sea salt and peanuts up the ante in this salty-sweet treat.
Author: Sarah Tenaglia
Author: Abby Dodge
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
Author: Ian Knauer
Author: Sydney A. Ducker
Author: Cory Schreiber
Author: Rick Rodgers
Author: Nancy Rosenberg Engel
Author: Jeanne Thiel Kelley
Author: Rick Bayless
Author: Ian Knauer
Author: Selma Hurwitz
This recipe originally accompanied Red Velvet Cake with Creamy Vanilla Frosting .
Author: Allysa Torey