James Beard Award-winning Cookbook Author
A soufflé is pure drama. And it’s one of the proudest achievements of any baker. The oohs and ahs you’ll get alone will make your spirits soar. Not to mention the joy of eating your creation. So please believe me when I tell you that …
Versions of this pie differ all over Greece depending on what greens are available and who’s doing the cooking. And even my pies change from year to year depending on the greens I’m able to get.
The hallmark of a well-made Pavlova is a crisp meringue exterior with a marshmallow-like interior.
This spicy gingerbread has an especially light and tender texture.
What makes these stuffed eggplants Italian is cooked farro, Romano cheese, and pine nuts.
A quick-mix batter with flavors of Hawaii: pineapple, coconut oil, fresh ginger, and vanilla.
This recipe is from Greg’s interview with Maria Elena Flores from Chihuahua, Mexico.
This adaptation of a recipe from the 1959 Farm Journal Country Cookbook makes a great gift for holiday giving.
Gifts of apples, zucchini and farm eggs lead to a moist bread good for passing the gift along!
Pound cakes and I became friends in 1976. I remember the time precisely because that’s the year I bought “Maida Heatter’s Book …
This classic pound cake, made with butter, heavy cream, and sugar, is sure to please your sweet tooth as much as it did The King’s.
Pain de Mie, a French sandwich bread with a fine crumb is excellent sliced thin. It’s excellent toasted, too.
