Author: Veronica Chambers
Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.
Author: Tom Parker Bowles
Author: Bill Granger
The beauty of this mix is that it can be deployed lots of ways. Eat it out of hand as an upgrade to the usual cocktail nut or pretzel offering, or spoon it over plain yogurt as a savory topping. It can...
Author: Andy Baraghani
Author: Ian Knauer
Recipe for pecan sandies from Thomas Keller's cookbook, Bouchon.
Author: Thomas Keller
Author: Sarabeth Levine
Author: Sarah Tenaglia
Author: Michael Chiarello
Author: Gesine Bullock-Prado
In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce
Author: Lori Longbotham
Author: Sarah Britton
Author: Faith Willinger
Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is mild and firm; Parmigiano-Reggiano makes a good...
Author: Susanna Hoffman
Author: Tori Ritchie
Author: Anna Thomas
After eating this squash curry so many times at Nicky's and Typhoon Thai restaurants here in Pittsburgh, I decided to try as many recipes for it as I could. This is what has come to be my special recipe...
Author: sophie
Author: Deborah Madison
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
Author: Susie Fishbein
We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper-they're great flavors with the creamy lemon sauce.
Author: Donna Hay
Author: Bon Appétit Test Kitchen
Sorghum-Bourbon Pecan Pie
Author: Diana Kuan
You can use these pancakes for the caviar pancakes and save the remaining batter for breakfast.
Author: Zanne Early Stewart
Author: Ferran Adrià