Serves 20+ (for a crowd)
Recipe Themes
Chef Michael Paul of Whitechapel Gallery Dining Room serves this sweet cheesecake with a compote made from kumquats, ...
Sablés (French butter cookies) were Kevin Sbraga's favorites growing up. "I'd sneak them when I wasn...
Kevin Sbraga credits his father, Harvey Beachem, with creating these linzer torte–inspired cookies at Harvey's Bakery...
Hank Shaw first tried sausages made by the Hmong—an ethnic group from Southeast Asia and China—while living...
Hank Shaw likens sausage-making to jazz: "You have all these standards, but there's room for improvisation.&#...
As a dairy-free alternative to creamy dips, the recipe here calls for pureeing sweet peas with scallions, ginger and ...
"My father used a lot of ginger in his baking," says Kevin Sbraga. "It adds that burst of flavor that mak...
Kevin Sbraga varies these wonderful nutty biscotti, sometimes dipping them in melted dark chocolate for an extra laye...
Scott Conant serves these tender, peppery breadsticks as a starter. He packs them into a tall glass or plates them wi...
"Pork fat is the gold standard of charcuterie," says Hank Shaw, thanks to its neutral flavor and perfect melt...
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