This meltingly tender pork belly is an impressive yet surprisingly easy hors d'oeuvre to make-all you need is patience. The pork belly, barbecue sauce, pickled onions and crostini can all be completed...
Author: Lauryn Tyrell
Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.
Author: Katherine Sacks
Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it the funky, earthy flavor usually associated with expensive dry-aged beef.
Author: Anna Stockwell
These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.
The transformation of butter, sugar, and salt into toffee is culinary alchemy at its best. This version is studded with cocktail peanuts and a decadent layer of bittersweet chocolate.
Author: Gina Marie Miraglia Eriquez
Making Stollen is not for the faint of heart. Avoiding it altogether because excellent store-bought Stollen abounds is further abetted by the invention of Stollenkonfekt, bite-size chunks of spiced, tender...
Author: Luisa Weiss
A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.
Author: Lillian Chou
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.
Author: Union Square Events
Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially...
Author: Diane Morgan