Author: Deborah Madison
Author: Joie Gaty
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...
Author: David Lebovitz
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional....
Author: Eileen Yin-Fei Lo
Author: Lou Jones
Author: Nathalie Benezet
Author: Maggie Ruggiero
Author: Chef Joshua McFadden
Author: Jean Thiel Kelley
Author: Marian Burros
While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.
Author: Reed Hearon
Author: Molly Stevens
Author: Lillian Chou
Author: Irene Clark
These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.
Author: Skye Gyngell
Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie. Softly whipped vanilla cream, made with a touch of tangy Greek yogurt, balances...
Author: Katherine Sacks
Author: Monique Barbeau
Author: Jane Stern
Author: Carol Rock
Author: Marcy Goldman
Author: Andrea Bemis
Author: Ruth Cousineau
Author: Yotam Ottolenghi
Author: Lidia Matticchio Bastianich
Author: Molly O'Neill
Author: Rick Tramonto
Author: Sheila Lukins
An easy Chanterelles with Shallots recipe
Author: Marcy Goldman