Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style...
As with hot chocolate, use any milky liquid you prefer, whether it's from a cow, nuts (almond milk), beans (soy milk), or grains (rice milk). For sweeteners,...
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...
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the...
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish,...
When Beatrice Ojakangas published *The Great Scandinavian Baking Book* in 1988, she won a lot of fans-including Julia Child-who asked Ojakangas to be on...
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a...
Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables...
This is my favorite Cornbread Dressing I use for special holidays. I make my own white bread using my bread machine and my own Skillet Cornbread to use...
The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around...
When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an...
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making...
Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar...
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before...
It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet-exactly...