Eau-de-vie, or fruit brandy, an Alsatian specialty, is used to great effect in this dish, bringing out the subtle nuances in the pears. A custardy, brandied layer over the tender fruit, along with a nutty...
Author: Ruth Cousineau
Author: Edward Lee
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Leah Koenig
Two-Way Chanterelle and Pear Bread Stuffing
Author: Julia Moskin
Diana Kennedy Mexican recipe for regional guacamole.
Author: Diana Kennedy
Use a wide spatula to peek underneath your galette to make sure the bottom is golden brown all the way across.
Author: Dawn Perry
Author: Bon Appétit Test Kitchen
Author: Daniel Patterson
Author: Sara Foster
Author: Karen DeMasco
Author: Bon Appétit Test Kitchen
The original recipe calls for small plums that sink into the batter, but you'll get the same effect with apples or berries.
Author: Claire Saffitz
Author: Rozanne Gold
Author: Melissa Clark