Yields about 3-1/2 cups.

A tight, perfect crumb. Honor it with a smear of cream cheese, a layer of l ...

When using a vanilla bean, I like to leave it in the pudding and then scrap ...

This is more of a technique than a recipe, and it can easily be scaled up o ...

Try to get a good-quality Gruyère or Emmental, which will be moderately ...

This is a variation on a chicken fricassée, using a classic French mirep ...

Before you begin, review the rolling tips  in the main article. Th ...

This ultimate version of the bistro classic is made with homemade beef b ...

You can use brown sugar instead of white, but in that case, omit the herbs.

Yields 2 dozen cookies.

There is no such thing as too many starchy dishes on the holiday buffet tab ...

This recipe was adapted from a version in The Way to Cook by Julia Child.

You've never had a cherry pie this good—an incredible sour cherry fill ...

Instead of being baked in one large dish, this version of the traditional L ...

This drink was featured as a Cocktail of the Month. Click here to learn mor ...

This drink was featured as a Cocktail of the Month.

Classic Havana Frittata

Editor's note: The recipe and introductory text below are excerpted from Cr ...

Susan Richardson of Edina, Minnesota, writes: 'My mother worked full-time w ...

Arroz Rojo In Mexico, this popular rice dish is usually made with vine-ripe ...

Marinating the chicken in the wine mixture adds flavor. Starting two days a ...

Gazpacho 'El Faro' The classic Andalusian gazpacho is found all over the r ...

Tart apples and sweet ones come together in this all-American favorite.

This appetizer can be made with the leftover snails from Scallops with Snai ...