Author: Victoria Granof
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La...
Author: Kamel Saci
Author: Roberto Santibañez
Author: Mary Cech
Author: Maggie Ruggiero
A perfect marriage of two of the very things that represent my love of food and culture: espresso and flan. It doesn't get much better than this. The toasty almonds add great texture and the espresso will...
Author: Bren Herrera
Author: Dede Wilson
Author: Michael Rosloff
Author: Ian Knauer
These rolls can be assembled 2 days ahead and refrigerated. If you want to serve them alongside pork or turkey, simply add them to the same oven in the last 40 minutes of roasting time.
Author: Donna Hay
Author: Dorie Greenspan
Okay, this is actually a cheesecake, but it's so creamy and light that you won't care what it's called, you'll just ask for more.
With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork
Author: Chris Morocco
Author: Dorie Greenspan
Author: Jacques Pépin
Author: Candida Sportiello
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: Steve Silverman
The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.
Author: Deb Perelman
Author: Lauren Groveman
Author: Jean Louis Dumonet
Author: Colin Cowie
Author: Jamie Geller
Author: Claudia Fleming
This totally addictive matzo treat combines the flavors of two Passover classics: macaroons and matzo. Get the recipe.
Author: Rhoda Boone
The oats, nuts, and fruit in this batter will start your day on the right nutritional foot-even with a generous glug of maple syrup poured over the top.
Author: Anna Jones