Author: Jeff Cerciello
Author: Stratta
Author: Dede Wilson
Pots de crème are little baked custards with a fancy name. A pinch of salt in these custards heightens the caramel flavor. Cover the baking pan of custard cups with aluminum foil; it makes for the most...
Author: Curtis Stone
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
Author: Carolyn Beth Weil
Author: Cindy Mushet
Author: Elinor Klavins
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
Author: Jim Lahey
If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some...
Author: Lena Cederham Birnbaum
This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's...
Author: Mario Batali
Author: Rick Rodgers
Author: Molly Wizenberg
Author: Ron Silver
The garlicky hands-off sauce for this pasta is roasted entirely in the oven, which intensifies the flavor of canned tomatoes.
Author: Dawn Perry
To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping.
Author: Maria Watson
Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up...
Author: Kathryn Matthews
Of all the quirky, inexplicable, reindeer-embellished holiday traditions out there, making your own Yule log might take the cake. Why would anyone in their right mind create a dessert that is supposed...
Author: Claire Saffitz
Author: Paul Grimes
Author: Shawn McClain
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic...
Author: Rochelle Palermo