An easy Crème Anglaise recipe.
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not...
Author: Marion Cunningham
Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.
Author: Rhoda Boone
Author: Marcy Masumoto
Author: John Besh
An easy Cranberry Jam recipe
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Author: Damon Lee Fowler
The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond Joy, is famous for its creamy coconut filling topped...
Author: Anita Chu
Author: Melissa Roberts
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Author: Eleanor Topp
Packaged bow-tie noodles,large and small, quickly replaced the flat homemade egg noodles in the American version of kasha varnishkes. The trick to a good kasha varnishke is to toast the whole-grain buckwheat...
Author: Joan Nathan
Author: Toni Oltranti
This well-seasoned butter will douse each ear of corn with flavor as it melts.
Author: Chris Morocco
It's all about the layers and ruffles in this dramatic seasonal pie.
Author: Anna Stockwell
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight...
Author: Claudia Roden
These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Author: Grace Gordon
Author: Barbara Grunes
Author: Alexandra Leaf
Classic French Omelette
Pork Sausage that is great for breakfast with eggs and grits.
Author: James Villas
This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
Author: Susan Richardson
Author: Ina Garten
Recipes for this dessert, also known as chocolate upside-down cake and hot fudge pudding cake, turn up in cookbooks published by women's clubs and church guilds all around the Midwest. The cake separates...
Author: Tom Ponticelli
Author: Rick Rodgers
Author: Michael Symon
Author: Ruth Cousineau
Author: Rick Browne
Author: Jayne Cohen
Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I also have a garden,...
Author: Katy Hees
This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared...
Author: James Beard
Author: Warren Brown
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Author: Bon Appétit Test Kitchen
Author: R. A. Street
Author: Lara Ferroni
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Author: Bon Appétit Test Kitchen