An easy cookie crust and a fragrant, custardy filling laced with rings of apple set this fall dessert apart from the competition.
Author: Cynthia Wong
Sweet summer corn makes a surprising star turn in this ultra-creamy dessert flecked with rich butterscotch sauce and crunchy caramel popcorn.
Author: April Bloomfield
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also...
Author: Gil Marks
The unusual name of this cake, also known as "Crazy," "Mixed-Up," "Mix-in-the-Pan," or "Three-Hole" cake, was inspired from the fact that the ingredients are sifted, mixed, and baked in the same pan. The...
Author: Michele Urvater
When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the...
Author: Diane Phillips
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed...
Author: Leticia Moreinos Schwartz
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy. Sin uses the method as a blank canvas for mixing...
Author: Lucas Sin
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz