Author: Anne Applebaum
Author: Marcy Masumoto
There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.
Author: Alan Rosen
Author: Rose Levy Beranbaum
Author: Bon Appétit Test Kitchen
Author: Nancie McDermott
Author: Warren Brown
Author: Guiliano Hazan
Author: Bobby Flay
Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate...
Author: Ellen Ecker Ogden
Author: Adam Roberts
Author: Nancie McDermott
Author: Warren Brown
Author: Charles Phan
Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that are the pride of many a mother and a young bride...
Author: Sarah Copeland
Author: Bruce Bromberg
Author: Tom Douglas
Author: Tom Douglas
Author: Romney Steele
For years before I opened Flour, I had a notebook where I kept menu ideas for when I finally had my own dream bakery. It was filled with all of the pastries I had read about in cookbooks, learned to make...
Author: Joanne Chang
Author: Nancie McDermott
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Ruth Joseph
Author: Kurt Beecher Dammeier
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...
Author: Nancy Harmon Jenkins
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
Author: Karen Adler
Author: Joanne Chang
Author: Sisi Carroll
Author: Emily Ansara Baines
Author: Fred Thompson
Author: Julie Richardson
This is my basic brioche recipe, soft, light, and intensely buttery. For those who desire even more butter, it can be increased to 6 ounces, which will also make the crumb finer, denser, and more cake-like....
Author: Rose Levy Beranbaum
Author: Hugh Fearnley-Whittingstall
Author: Andrea Reusing
Author: Paula Shoyer
Author: Cathal Armstrong
Author: Douglas Rodriguez
Author: Todd Gray
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Trish Newcomb
Author: Bruce Aidells
Author: Yotam Ottolenghi
Author: Janice Cole
Author: Rose Levy Beranbaum
Author: Melissa Roberts
Author: Crescent Dragonwagon
Author: Rebecca Katz
This recipe is a two-step process, but nothing about it is difficult. Start by cooking the beef the day before (if you also want to have it for dinner that night, just double the recipe). It's chilled...
Author: Melissa Hamilton
Author: Rick Tramonto