Author: Michele Morosin
Author: Suzanne Goin
Author: Alice Medrich
Recipe for pecan sandies from Thomas Keller's cookbook, Bouchon.
Author: Thomas Keller
Author: Jill Dupleix
Author: Bev Michaels
Author: Marcel Desaulniers
Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler to make. This version is a true classic mousse...
Author: Donald DiPalma
Author: Laurent Gras
Author: Barbara Steinberg
Author: Bon Appétit Test Kitchen
Author: Kate Higgins
Make and share this Fettuccine Using Kitchenaid Pasta Attachment recipe from Food.com.
Author: FoodieFinn
Author: Jeanne Thiel Kelley
Nests of crunchy phyllo dough are baked and topped with whipped cream, strawberries, and honey.
Author: Lauren Chattman
Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline. This semifreddo (Italian for "half-cold")...
Author: Ruth Cousineau
Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Tart, juicy raspberries are stacked between layers of rich chocolate cake...
Author: Michele Adams
Author: Lori Longbotham
Author: Abigail Johnson Dodge
Author: Dorie Greenspan
Author: Maria Helm Sinskey
Author: Gina Marie Miraglia Eriquez
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
Author: Andrea Albin
Author: Carolyn Beth Weil
Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the...
Author: Kay Chun
Author: Tracey Seaman