Something about gingersnaps—perhaps their subtle, warm spiciness; perhaps their crumbly crunch—reminds me of crisp autumn leaves. Right around this time of year, I start to crave a plate of cookies straight from the oven, paired with a steaming mug of...
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In the 1970s, the author of this week's Cook the Book Nick Malgieri visited with James Beard, who told him about a cake that was "little more than some sweetened whipped cream, a couple of eggs, and some flour." The...
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Everyone needs a chocolate tart recipe in their back pocket—one they can whip up for a last-minute dinner party, a hectic holiday meal, or for a special treat on a chilly Sunday night. Nick Malgieri's Bittersweet Chocolate Tart, excerpted from...
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The following recipe is from the September 24th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Everyone loves crunchy, gooey chocolate chunk cookies. This version, from award-winning pastry chef and bestselling cookbook...
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Pot pies are one of those soul-satisfying, stick-to-your-ribs dishes that start to sound really appealing in the early fall. The leaves are beginning to change, it's getting darker earlier, and there's a bit of a nip in the air. Instead...
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Nick Malgieri, author of this week's Cook the Book selection, The Modern Baker, recommends serving these Rosemary Olive Knots split and filled with aged Gruyère, prosciutto, soft goat cheese and roasted peppers, or sliced tomatoes sprinkled with olive oil and...
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©iStockphoto.com/AK2 On a recent vacation to Ithaca, New York, I sampled some of the flavors at Purity Ice Cream, a local parlor that has been serving scoops since 1936. Normally I'm pretty decisive when it comes to placing my order,...
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