Rye flour adds an earthy-nutty dimension and absorbs more molasses than all-purpose flour. The result is a cookie with the smoky caramel finish of rye whiskey.
Author: Rick Martinez
Author: Roy Finamore
Figs soak up a Marsala wine caramel sauce as this tarte Tatin-inspired dessert bakes in the oven.
Author: nigel slater
Tarragon syrup gives this simple but stunning orange and tangerine salad extra personality.
Author: Paula Disbrowe
Author: Tyler Florence
Author: Andrew Knowlton
Author: Alice Waters
Author: Bon Appétit Test Kitchen
Author: Caroline Crawford
Author: David Burke
Author: Deborah Madison
These crispy, golden brown crepes get slathered with an aromatic mushroom spread, then rolled and dredged in breadcrumbs before pan-frying.
Author: Irina Georgescu
Author: Faith Willinger
Author: Shelley Wiseman
Author: Barbara Kafka
Author: Wang Haibo
Author: Gina Marie Miraglia Eriquez