Author: Marcy Masumoto
Author: Anne Applebaum
There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.
Author: Alan Rosen
Author: Warren Brown
Author: Rose Levy Beranbaum
Author: Guiliano Hazan
Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate...
Author: Ellen Ecker Ogden
Author: Bobby Flay
Author: Ruth Joseph
Author: Charles Phan
Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that are the pride of many a mother and a young bride...
Author: Sarah Copeland
Author: Bon Appétit Test Kitchen
Author: Adam Roberts
Author: Kurt Beecher Dammeier
Author: Bruce Bromberg
For years before I opened Flour, I had a notebook where I kept menu ideas for when I finally had my own dream bakery. It was filled with all of the pastries I had read about in cookbooks, learned to make...
Author: Joanne Chang
Author: Nancie McDermott
Author: Nancie McDermott
Author: Fred Thompson
Author: Emily Ansara Baines
Author: Warren Brown
Author: Tom Douglas
Author: Tom Douglas
Author: Karen Adler
Author: Rebecca Katz
Author: Andrea Reusing
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Rose Levy Beranbaum
Author: Nancie McDermott
Author: Abraham Conlon
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Joanne Chang
This is my basic brioche recipe, soft, light, and intensely buttery. For those who desire even more butter, it can be increased to 6 ounces, which will also make the crumb finer, denser, and more cake-like....
Author: Rose Levy Beranbaum
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...
Author: Nancy Harmon Jenkins
Author: Cathal Armstrong
Author: Julie Richardson
Author: Crescent Dragonwagon
Author: Amy Traverso
Author: Tim Byres
Author: Romney Steele
Author: Hugh Fearnley-Whittingstall
Author: Paula Shoyer
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Author: Bruce Aidells
Dried rice noodles are readily available, but homemade fresh noodles are a fun project. If you've ever made the light pastry dough known as pâte à choux (the base for gougères and profiteroles), the...
Author: Charles Phan
Author: Todd Gray
Author: Jeff Morgan
In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in...
Author: Cecilia Hae-Jin Lee
Author: Douglas Rodriguez