Author: Marcy Masumoto
Author: Anne Applebaum
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: Warren Brown
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: Rose Levy Beranbaum
Author: Charles Phan
Author: Bon Appétit Test Kitchen
Author: Bobby Flay
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: Guiliano Hazan
Author: Ruth Joseph
Author: Andrea Reusing
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
Author: Rebecca Katz
Author: Kurt Beecher Dammeier
Author: Adam Roberts
Author: Bruce Aidells
Author: Nancie McDermott
Author: Warren Brown
Author: Bruce Bromberg
Author: Emily Ansara Baines
Author: Fred Thompson
Author: Rose Levy Beranbaum
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Julie Richardson
Author: Amy Traverso
Author: Nancie McDermott
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: Tom Douglas
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
Author: Karen Adler
Author: Tom Douglas
Author: Joanne Chang
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
Dried rice noodles are readily available, but homemade fresh noodles are a fun project. If you've ever made the light pastry dough known as pâte à choux (the base for gougères and profiteroles), the...
Author: Charles Phan
Author: Tim Byres
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Author: Sisi Carroll
Author: Paula Shoyer
Author: Cathal Armstrong
Author: Noah Bernamoff
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount...
Author: Tamasin Day-Lewis
Author: Kemp Minifie
Author: Todd Gray
Author: Megan Gordon