Author: Selma Brown Morrow
Author: Donatella Arpaia
A chocolate-infused whipped cream tops a caramel-filled chocolate crust in this elegant-but still single serve-dessert, reminiscent of the classic candy.
Author: Maury Rubin
Author: Tasha Garcia
Author: Chris Schlesinger
Hibiscus tea has a gorgeous magenta hue and sweet-tart cranberry flavor. This pavlova uses the tea two ways: finely ground to infuse and tint light-as-air meringues and also brewed, reduced, and combined...
Author: Rhoda Boone
This cube of crustless milk bread is encased in a shiny, shatteringly thin caramel shell, then filled with an enormous dollop of chamomile-infused vanilla bean custard.
Author: Mandy Lee
Author: J. M. Hirsch
Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
Author: Gina Marie Miraglia Eriquez
Porcini Fondue with Ham and Ciabatta
Author: Ben VanVechten
Author: Suzanne Goin
Author: Rick Bayless
Author: Romney Steele
This makes a simple and hearty one-pot meal. The meat becomes fork tender and the stock simmers down to a rich sauce. Leftovers are terrific served over corn cakes.
Author: Sean Sherman
Author: Melissa Walnock
Author: Mark Bittman
Author: Julie Nash Broderick
Author: Ivy Manning
Author: Bobby Flay
Author: Lisa Zwirn
Author: Jayne Cohen
Author: John Currence
This large galette takes root vegetables to the next level. Serving a smaller crowd? Just divide this recipe by half to make a single round galette.
Author: Lauryn Tyrell
Author: Katy Sparks
Author: Noah Bernamoff
Author: Lillian Chou
Author: Susan Feniger
Author: Susan Herrmann Loomis
Author: Ashley Christensen
Author: Shauna Sever
Author: Kendra Vizcaino-Lico