Author: Joe Gannon
This is an excellent dessert to bring for the Holidays. You can use either Brandy or Rum. These do need some time to set up so it is best to make them the night before. If you don't care for walnuts, the...
Author: NANCERINI
Author: Melissa Kelly
Author: Maria Thomann
This recipe for a pudding featuring brandy-soaked raisins comes from Argentina.
Author: Aldana
Ripple cake is a popular Australian dessert, the equivalent of an American icebox cake. In Australia, chocolate ripple biscuits are used, hence the name. In the US, you need to substitute Nabisco® chocolate...
Author: Bush Cook
For those times when you buy as many quarts of berries as you can carry, then don't know what to do with them, preserve them into drinkable form.
Author: Nicole Rucker
This is a super easy recipe to make homemade marzipan and create little decorations for any cake, cupcake or Christmas cake.
Author: kinga
Author: Julie Richardson
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and...
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat...
On a recent visit to London, Knauer overheard a local in a pub ordering a "Guinness and Black" - which turned out to be the famous Irish stout plus a shot of blackberry brandy. That combination is also...
Author: Holly Smith
Author: Marjorie Thompson
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Author: Aglaia Kremezi
Author: Carolyn Beth Weil