Afternoon Tea
According to chef Ernest Miller, a conserve is a jam-like condiment made from two or more fruits, including dried fru...
To add the deepest flavor to this nectarine jam, Ernest Miller uses three different types of ginger: dried, candied a...
At Boulud Sud, pastry chef Ghaya Oliveira makes a version of cassata, the ornate Sicilian dessert with layers of spon...
Jessica Hicks of Detroit’s Astro Coffee has two tricks to give this cake its rustic, nutty texture: She grinds whole,...
Kantin Dükkan chef Semsa Denizsel’s crumbly cookies are lightly flavored with the ground cloves she mixes into t...
Sacher torte is a classic Austrian chocolate cake layered with apricot preserves. Lidia Bastianich’s version uses the...
“I know that apples and ginger go well together, but my wife makes a ginger-and-orange doughnut that is nothing short...
Dessert doesn’t get much easier than store-bought shortbread cookie bars dipped in melted bittersweet chocolate and t...
While the names for amaretti cookies and amaro digestif both derive from the Italian word for bitter, amaretti are tr...
These slice-and-bake cookies look like big, flat crackers but the flavor of the chocolate and cherries really come th...
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