Author: Scott Peacock
Author: Gordon Ramsay
Author: Kent Rathbun
Author: Rose Levy Beranbaum
Author: Michael Shrader
Author: Daniel Patterson
Author: Jeanne Thiel Kelley
Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry (the same dough that cream puffs are made from),...
Author: Shelley Wiseman
Author: Joanne Weir
When you find out you cannot eat gluten, one of the first foods you worry about living without is pasta. There's a certain mourning involved, imagining a trip to Italy without a mound of fresh fettuccine....
Author: Shauna James Ahern
By its very nature, a Pavlova is a little wild-as proved by these three tiers of airy meringue, which crack and crumble to reveal marshmallowy interiors while the berries' juices puddle all over drifts...
Author: Maggie Ruggiero
Author: Ruth Cousineau
These cake-like cookies are perfect with a cup of tea. Madeleine pans are available at cookware stores.
Author: Luke Mangan
Author: Dede Wilson
Author: Victoria Granof
Author: Cory Schreiber
Author: Gina Marie Miraglia Eriquez
These classic rich, chewy cookies crack - or, yes, crinkle - as they bake. Hazelnuts, cocoa, and chocolate come together to make them particularly potent.
Author: Elizabeth Falkner
Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
Author: Carla Rollins