Author: Jasper White
Author: Sarah Patterson Scott
Author: Calvin Harris
This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
Author: Rozanne Gold
Author: Sarma Melngailis
Author: Jesus Gonzalez
The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how...
Author: Maggie Ruggiero
Caramelized sugar laces this classic with a sensuous richness, extraordinary in the context of this unbelievably light and delicately spiced pie. And since it's cooked in a deep quiche pan, a single pie...
Author: Bryan Webb
Author: Tracey Seaman
Author: Diana Barrios Treviño
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.
Author: Sohla El-Waylly
Author: Rebecca Miller French
If you have a food processor, you can make sausage from scratch. Adding pork fat to the meat gives these bite-size sausage patties a tender texture. Call your butcher in advance to make sure he sets aside...
Author: Bruce Aidells
Author: Sheila Lukins
Author: Karen Barker
Author: Paul Grimes
Author: Lane Crowther
Author: Rosie Bialowas
Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.
Author: Dorie Greenspan