The maple flavor shines through without being overpowering in this recipe, adapted from the Samuel Sewall Inn, in Brookline, Mass. It's more of a traditional scone, not cakey and soft, but crumbly and...
Author: Susan Guerrero
This isn't the dense scallion pancake you see served in Chinese restaurants, which is made with what amounts to bread dough. But this recipe is inspired by that pancake. Made with a simplified, scallion-laden...
Author: Mark Bittman
Author: Joanna Pruess
Author: Craig Claiborne
Author: Florence Fabricant
Author: Joanna Pruess
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger...
Author: Joan Nathan
Author: Molly O'Neill