Sardine Pizza

A thin crisp pizza crust holds a sauce made from crushed tomatoes, mozzarella cheese, caramelized garlic, olives, and the star of this pizza, sardines.

  • Quick Glance
  • 1 H, 15 M
  • 4 H, 30 M
  • 0

Chicken Potpie with Phyllo Crust

Underneath this wonderfully flaky and crisp crust is sumptuous creamy filling of chicken, pearl onions, carrots, leeks, mushrooms, peas, and peppers.

  • Quick Glance
  • 1 H, 20 M
  • 2 H, 15 M
  • 0
Carmen Meringay Recipe

Carmen Meringay

This airy meringue fortress, made with just four ingredients, contains whatever fancy or no-frills filling you wish.

  • Quick Glance
  • 45 M
  • 3 H, 45 M
  • 0
Spun Sugar Atop Chocolate Mousse Recipe

Spun Sugar Atop Chocolate Mousse

An intensely chocolate mousse is the bed for a cloud of spun caramel sugar. Of course, you can skip the sugar and serve it with a dollop of whipped cream.

  • Quick Glance
  • 1 H
  • 2 H
  • 0
Banana Chocolate Tart with Caramel and Chocolate Sauces Recipe

Banana Chocolate Tart with Caramel and Chocolate Sauces

For raw food lovers, this tart has bananas, Mexican chocolate sauce, caramel sauce and walnut. A date paste adds even more interest and flavor to the dish.

  • Quick Glance
  • 1 H
  • 1 H
  • 0
Date Cookies Recipe

Traveler’s Date Cookies

Popular in Lebanon and Syria, these sweets are rich semolina cookies shaped around a date paste perfumed with orange-flower water and rose water. Delicate.

  • Quick Glance
  • 30 M
  • 2 H
  • 0

Peanut Butter Ganache Cookies

As with most things peanut butter and chocolate, these cookie sandwiches are luxuriousness and comfort all at once.

  • Quick Glance
  • 40 M
  • 50 M
  • 0
Hazelnut Sandwich Cookies Recipe

Hazelnut Sandwich Cookies

Nutella sandwiched between hazelnut shortbread cookies. Goodness to the second degree.

  • Quick Glance
  • 40 M
  • 3 H
  • 0
Welsh Cakes Recipe

Welsh Cakes

The size of English muffins, these Welsh cakes are dense, slightly sweet, and packed with golden raisins. They’re perfect for breakfast or served with tea.

  • Quick Glance
  • 50 M
  • 50 M
  • 0
Little Foods of the Mediterranean by Clifford Wright

Tabbouleh

Made with lots of herbs and only a bit of bulgur, this tabbouleh is dominated in a good way by parsley, mint, tomatoes, and onions.

  • Quick Glance
  • 25 M
  • 4 H, 35 M
  • 0
French American Butters

The Franco-American Butter Wars

At onetime French butter ruled in just about every pastry kitchen of note. But over the past decade, new American butters have been storming the gates.

Cooking for Comfort by Marian Burros

My Mother’s Sour Cream Coffee Cake

Butter, sugar, and sour cream flavor this homey Bundt cake. And there’s nothing wrong with that. On top and in the middle is a sweet, cinnamon-y nutty surprise.

  • Quick Glance
  • 30 M
  • 1 H, 30 M
  • 0
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