Author: Colin Cowie
Author: Anna Pump
Somewhere between custard and cake lies the clafoutis, a simple French country dessert traditionally made with cherries. In this dark chocolate and raspberry...
Author: Paul Grimes
Author: Beth Elon
Author: Barbara Frewen
Author: Jesus Gonzalez
Author: Thomas Keller
Author: Elizabeth Karmel
Author: Georgia Downard
Peel, slice, and freeze bananas in resealable plastic bags to use as a nutritious thickener for a variety of smoothies. An easy Orange and Banana Yogurt...
Author: Virginia Burke
Author: Paul Grimes
Author: Tom Colicchio
Author: Kay Chun
Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
Author: Melissa Roberts-Matar
Enid P. Saldana of San Juan, Puerto Rico, writes: "I would love to get the recipe for the lychee Martini they serve at Kittichai, in New York City." This...
Author: Kay Chun
Author: Donna Chase
Author: Sally Siegel
This time of year, you can't have too many fruit tarts. Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The...
Author: Andrea Albin
This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.
Author: Ian Knauer
Author: Frank Stitt
Author: Diana Kennedy