Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
Author: David Wells
Author: Michael Tong
Author: Lillian Chou
"Batido." This pretty little word is well known all over Latin America and to many in South Florida as well. A sweet and frothy fruit milkshake, it's as varied as the currently available fruits in season....
Author: Norman Van Aken
Author: Rick Browne
Author: David Guas
Author: Gina Marie Miraglia Eriquez
This popular breakfast food is also a late-night favorite after a good "lime." "Lime" is the Trini term for "hanging out." On Friday and Saturday nights, smart doubles vendors take to their stations to...
Author: Ramin Ganeshram
Author: Marilyn Hoicowitz
Author: Michele Scicolone
Author: Amber Levinson
Author: Gina Marie Miraglia Eriquez
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and...
Author: Lidia Matticchio Bastianich
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American...
Author: Claudia Fleming
Author: Gretchen Holt-Witt
Author: Rick Rodgers
Author: Lidia Bastianich
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with...
Author: Ruth Cousineau
We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo,...
Author: Bon Appétit Test Kitchen
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
Author: Molly Stevens
Author: Paula Wolfert
Author: Catherine Hilburn
Author: Andrea Bemis