Makes 12-18 servings
12 large egg yolks
1 cup granulated sugar
5 tablespoons butter, melted and cooled
Makes 12-16 servings
For the cake batter:
33/4 cups all-purpose flour
41/2 teaspoons baking powder
1 teaspoon baking soda
Makes 4 servings
6 large, dense portobellos, gills scraped from beneath cap and discarded
2 whole heads of radicchio, cut in half, leaving stem intact
Makes 6-8 servings
4 cups good-quality dry rigatoni
5 tablespoons extra-virgin olive oil, divided use, plus more for finish
This is by far one of the best chocolate truffle cakes I’ve ever had. I’m obsessed with salted desserts at the moment, and even though...
Cooler weather is coming soon, and that means fall flavors will start popping up across stores and bakeries. Maple is one of the fall flavors I like...
Makes 9 servings
1 cup low-sodium soy sauce
3 tablespoons brown sugar
1/4 cup frozen calamansi juice (see note; may sub 1 tablespoon each fresh lime, orange juice
In Fany Gerson's new book, "Mexican Ice Cream," her third, she schools us in the unique flavors incorporated into these frozen confections from south of the border: avocado, rice, chamoy, and hibiscus among them.
Does your family love dill pickles as much as mine does? We’re pretty crazy about that tart, distinctive flavor. From tuna salad and burgers to...
Making homemade ice cream brings back a nostalgic feeling. That fresh, cold, and luxurious treat makes us want summer to go on forever. Remember the...
My almost 13 year is a cheese lover from way back. We have a picture of him at about 2 on Thanksgiving sneaking cheese off the table. The look on his...
Makes 8-12 servings
4 cups milk (any fat percentage will do)
3/4 cup heavy cream
1 cup sugar
1 English cucumber
Salt and pepper
4 slices of bread
2 cloves garlic
1 jalapeno pepper
In my world, you can never have too many pasta salad recipes. Especially this time of year. With all the barbecues, cookouts, picnics, etc., it seems...