You have two choices when it comes to peppermint bark: If you'd like your bark to be shiny and snappy at room temperature, you must temper the chocolate. The process isn't complicated, but you'll need...
Author: Samantha Seneviratne
Aglaia Kremezi, a historian of Greek food who eschewed sesame desserts as a child, is now an enthusiast. In her own kitchen, she has rethought the traditional tahini filling for a Lenten cinnamon roll...
Author: Julia Moskin
These doughnuts are pure fruit. They are inspired by a baked pistachio-encrusted Saturn peach doughnut I learned to make from the pastry chef Sherry Yard. I coat mine with a mix of ground almonds and raw...
Author: Martha Rose Shulman