To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole,...
Author: Jill Silverman Hough
Author: Susan Spungen
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.
Author: Shelley Wiseman
Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
Author: Lidia Bastianich
Author: Joanne Chang
This baguette sandwich combines salty prosciutto slices and olive tapenade with creamy mozzarella slices.
Author: Nancy Silverton
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
Author: Jennifer Appel
Author: Traci Des Jardins
Author: Susanna Foo
Author: Charmaine Solomon
Author: Claudia Fleming
These classic rich, chewy cookies crack - or, yes, crinkle - as they bake. Hazelnuts, cocoa, and chocolate come together to make them particularly potent.
Author: Peter Berley
Author: Tom Colicchio
Author: Susan Friedland
Author: Jim Fobel
Author: David Downie
Author: Lesley Porcelli
Author: Janis Gavin
All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.
Author: Lukas Volger
Author: Joe Gannon
Author: Maggie Ruggiero
Author: Linda Grisso