Holiday Open House
This clever sweet-and-savory brittle gets its unusual flavor from smoked almonds. The texture is light, crisp and alm...
"I'm more addicted to chocolate than I am to sugar," says chocolatier Jacques Torres. A small piece of this super-chu...
Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy bars.
In the fall, James Boyce picks the apples and pears for this cinnamon-spiced crisp right behind the restaurant. With ...
In a class at Point Reyes's new culinary center, students learn to top focaccia with pears and blue cheese.
Cabot Clothbound Cheddar gougères are perfect on New Year's eve with cava. Plus: F&W's Appetizers Cooking G...
Pat Sheerin: Grilling Perfect Steak Plus: F&W's Beef Cooking Guide
In the winter, Individually Quick Frozen (IQF) fruit, like the kind sold by Cascadian Farm, is often a superior alter...
Chef Michael Paul of Whitechapel Gallery Dining Room serves this sweet cheesecake with a compote made from kumquats, ...
Kevin Sbraga credits his father, Harvey Beachem, with creating these linzer torte–inspired cookies at Harvey's Bakery...
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