Author: Daniel Boulud
Author: Shelley Wiseman
Author: Carolyn Beth Weil
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
Author: Joy Ackerman
Author: Don Shingler, Jr.
Author: Alison Roman
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...
Author: Ruth Cousineau
Author: Rose Levy Beranbaum
Author: Bruce Aidells
Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries a sleek, modern look.
Author: Lillian Chou
Author: Ian Knauer
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
This wreath looks as good as it tastes. The base and toppings can be prepared a day ahead and assembled right before your party. This is my version of an appetizer found on http://www.easy-appetizer-recipes.com/...
Author: Phunny Pharmer
Author: Mario Batali
Author: Jill Silverman Hough
Author: Sue Knechtel
A dulce de leche and cream cheese frosting rich with pecans is as innovative as it is easy, making these cranberry-flecked cupcakes unforgettable.
Author: Alexis Touchet
Author: Barbara Grunes
Author: Jennifer Iserloh
Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and...
Author: Lillian Chou
Author: Sarah Patterson Scott
Author: Patricia Reilly