[Photographs: Tam Ngo] With autumn's surplus of pears, why not make a dessert tart to go with last week's savory pear quiche? This tart, also adapted from The American Boulangerie by Pascal Rigo, uses a creamy goat cheese such...
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When I was 16-years-old I had a giant crush on this guy who was a few years older than me and pretty much perfect in my young punk rock-obsessed mind. When Valentine's Day rolled around I decided that the best...
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If there's one thing I like as much as taking apart ducks, it's making caramel. Burnt sugar and burnt butter are perhaps the most alluring scents in my kitchen, though the term "burnt" is used loosely here. More accurately,...
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Today’s Cook the Book recipe comes to us from Michael Laiskonis, Le Bernardin’s dashing pastry chef. His dark chocolate, peanut, and caramel tart is perfect for anyone who likes a bit of salty with their sweet; it’s almost like...
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When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. More of...
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