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11/11/2012
Copious amounts of crunchy, buttery macadamia nuts find their match in large, creamy white chocolate chunks in these classic American cookies.
Issue #152
11/30/2012
This two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites.
Issue #150
09/08/2012
Despite peanut-butter's reputation as a wholesome health-food, these soft, chewy cookies stand up well to the chocolate chip as a pleasurable dessert.
Issue #150
05/24/2012
The star of this almond–studded tart is the flour from Corsica's prized crop, chestnuts.
Issue #147
12/21/2010
Chef Daniel Humm of Eleven Madison Park in New York City uses savory granolas like this to add a spicy, herbal crunch to roasted beets or tomato salad. Use it as a substitute for croutons in green salad, too.
Issue #135
11/22/2010
Specialties of Basel, in northern Switzerland, these chocolatey confections are often described as Swiss brownies. Almonds, sugar, and chocolate are ground fine and bound together with egg whites to create a satisfyingly chewy texture, while cinnamon and cloves impart an unmistakable flavor of old-fashioned Christmas cheer. Added bonus: they're gluten-free, so they're a holiday cookie everyone can enjoy.
Issue #134
11/22/2010
These Roman-style biscotti are a favorite of Nick Malgieri's for their distinctive anise flavor and atypical baking method: the loose batter is poured onto a baking sheet and baked like a cake. The result is light biscotti with large chunks of almonds and hazelnuts.
Issue #134
11/18/2010
The recipe for these flaky crescent pastries was inspired by one from Karmela Bàlò, owner of the Cari Mama bakery in Budapest.
Issue #134
11/26/2012
We created this composed salad with baby collards to showcase their natural affinity with peanuts and black-eyed peas.
Issue #133
02/08/2012
This delicious chocolate chip cookie recipe is based on one published in The Essential New York Times Cookbook (Norton, 2010).
Issue #132
09/15/2010
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
Issue #132
03/27/2013
This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist.
Issue #131
08/03/2010
Orange juice and zest, cinnamon, and ginger add verve and depth to this sumptuous cake.
Continue...
Issue #131
07/13/2010
Based on a recipe from Greek cookbook author and journalist Aglaia Kremezi, these chewy, flourless almond cookies are a traditional treat from the Cyclades islands.
Issue #131
04/05/2010
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
Issue #129
02/14/2013
This decadent triple-layer dessert takes its name from German's Sweet Chocolate, a product that's not German at all: the versatile baking chocolate was created by an American baker named Samuel German in 1852. Continue...
Issue #125
12/09/2009
This recipe is based on one from Gunilla von Heland, a food editor in Stockholm. We found that steeping the saffron in vodka helps boost the flavor of the spice throughout the cake.
Issue #125
11/11/2009
These delectable tartlets are composed of an almond-pastry shell filled with whipped cream and garnished with berries.
Issue #125
11/11/2009
The sauce in this dish, based on a recipe in Mimi Sheraton’s The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy.
Issue #125
01/24/2010
Covering the rim of the tart shell with foil during part of the cooking will ensure that the edges won't burn. Continue...
Issue #123
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