If you’re looking for an entree that pops to serve at a small dinner party or a romantic meal for two, a flavorful steak with
Fountains of Champagne and chocolate in a room filled with roses and a string quartet may sound like the perfect Valentine fantasy, one best
Courtesy of David Lebovitz, My Paris Kitchen; Ten Speed Press; 2014 I grew up on apricots, both fresh and dried as well as apricot desserts.
Courtesy of David Lebovitz from My Paris Kitchen; Ten Speed Press David Lebovitz is a master dessert maker and a good instructor as well. Although
My visit to Devon, Somerset and London, this last October was more exhilirating than I could have possibly anticipated. At times I felt a
What’s not to love about shortbread? Buttery, slightly crunchy, fully satisfying with coffee or tea, in a lunchbox, watching TV, late night treat — in
The first time I had Nutella was in a very unlikely place — on the island of Tahiti! Because Tahiti is a French Protectorate, all
This is one of those recipes that can be adapted however you’d like. I will say that the combination of ingredients makes a refreshing salad
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch. Chestnut Jam Tart Makes 10 servings Alice says, “A
Viennese Pannetone, is a molded cake filled with currants and only loosely similar to the Italian pannetone, which is a yeasted bread. What I love
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch. Alice says, “Too simple for words: soft, tender layers
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch. Oat Flour Sponge Cake Serves 8 to 10 Alice
Long before the California food revolution began, my mother was given one of these dazzling tarts as a gift. It was a predecessor of the
Vanilla-Scented Butternut Squash Risotto Maple Roasted Brussel Sprouts, Ruttabega and Sweet Potatoes with
Whether you are a seasoned home baker, a beginner or a professional, when a new book by Rose Levy Beranbaum comes out, pay attention! Rose
Rose Levy Beranbaum is the undisputed Diva of Desserts. In her latest book, The Baking Bible, Rose shares her experience and expertise on baking, including
Excerpted from THE BAKING BIBLE, © 2014 by Rose Levy Beranbaum. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Excerpted from THE BAKING BIBLE, © 2014 by Rose Levy Beranbaum. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
This recipe comes via Janet Sawyer, who got the recipe from Lalu Mahato, head chef at Nepal’s Tiger Mountain Pokhara Lodge, which was opened
