These cookies need no introduction—their name says it all: bacon, fat, and spice. Yum. Jennifer McLagan, author of Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, was "intrigued...by the idea of using bacon fat rather than butter" in an... More
For years, a good friend of mine with roots in the South has complained of her inability to find a respectable red velvet cake in the Northeast, even when she makes them at home. And, for nearly as long, I... More
Whenever someone tells me they're afraid to tackle French pastry or that they certainly don't have the courage to attempt replicating anything from a famous pastry chef, I give them this recipe for coconut domes. The cookies have only four... More
Here's the second recipe from Robb Walsh's Texas Cowboy Cookbook. As Robb says, "Paige Denison is known as the 'Cobbler Queen' on the Adamah Ranch cook-off team. She makes a lattice-crust peach cobbler that may not be historically accurate but... More
Julia Moskin's brownie article in yesterday's New York Times reminded me of something French pastry chef Francois Payard said to me at a friend's wedding many years ago. When he found out that Sarabeth Levine of Sarabeth's in New... More
