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12/15/2012
Tarte Flambée (Alsatian Bacon and Onion Tart)
For the best results when making this tart, Chef Gabriel Kreuther of The Modern restaurant in New York City suggests heating the pizza stone for an hour before baking.
Issue #153
10/05/2012
Gougères (Cheese Puffs)
These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese.
Issue #150
09/12/2012
Biscuits with Sawmill Gravy
One of the pillars of the Southern breakfast table, buttery biscuits smothered in a sausage-studded white gravy makes a hearty meal any time of day.
Issue #150
09/12/2012
Lemon Poppy Seed Muffins
The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Store oil-rich poppy seeds in the freezer or refrigerator to keep fresh.
Issue #150
02/21/2012
Brown Bread
Chewy and dark, this bread gets its acidic tang from buttermilk and molasses. A coffee can molds the loaf into its signature cylinder shape.
Issue #145
12/11/2012
Apple and Stilton Welsh Rarebit Bites
Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish.
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