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Akasha • January 2004

The cows on the island provide Alexandra and Eliot Angle with wonderfully fresh cream to pour over the warm crumble, ...

"Aunt" is what Daniel Orr called one of his mother's best friends, Ruth Johnson. She always grated her ow...

Bill Yosses of New York City's Josephs (formerly Citarella) has a split personality. The flamboyant Bill, the boy-gen...

Adam Perry Lang uses an ingenious technique to prevent his barbecue sauce from burning on the grill: He mixes it with...

Historically, pastry chefs angling for a job at the Ottoman court were tested on their baklava-making skills. Baklava...

At school in Vietnam, Charles Phan and his classmates would buy these chewy rice-paper rolls, filled with crunchy jic...

The rib roast is a beautifully marbled hunk of meat from the rib cage. In its most familiar form, it's sold as ri...

This glorious, pepper-rubbed roasted beef tenderloin is coated with herbed bread crumbs that have been mixed with anc...

When she was growing up, Natalie Chanin ate homemade biscuits every day. "Now, I suppose, people don't make them from...

Brooklyn's Baked • March 2007

The staff at Brooklyn's Baked created this tall, fluffy cake to feed their love of malted-milk balls. Although th...

For exquisitely flaky biscuits, F&W's Grace Parisi makes sure to do two things: Use lots of cold butter and chill...

The herb-and-cheese combination is infinitely variable: Try cheddar and minced chives or chopped rosemary and Parmesa...

These lightly sweet biscuits are delicious served warm for breakfast, with strawberry or raspberry jam.

With crunchy nuts, sweet-tart cranberries and sautéed shallots, these make fantastic bread for turkey sandwiches...

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