This chiffon cake with lemon icing, whose secret is vegetable oil, has been a favorite since it was created for the Brown Derby Restaurant in the ’20s.
This special treat combines of layered big, succulent sea scallops and fragrant black truffles–both of which are encased in spinach and puff pastry.
This ice cream is bursting with pieces of fresh peanuts and specks of vanilla bean, just the way it’s served in Taiwan, China.
The operative word here is simple. And crisp-skinned. Also monstrously moist. Oh, and sigh-inducingly tender, too.
If you’re looking for a lively dish, this is not it. Rather, it contains hints of Tuscany here and there in a subdued fashion.
Moroccan comfort food. Lamb meatballs are served in a rich cinnamon-flavored tomato sauce in which eggs are poached in the final few minutes of cooking.
For this dacquoise cake, crunchy-chewy discs of hazelnut-almond meringue are sandwiched between layers of coffee butter cream frosting. An elegant cake.
The fresh flavors of lemon and blueberry are at their best here in Flo Braker’s easily assembled, elegant tart.
This classic sweet pastry is made richer and sweeter than ordinary piecrust with the addition of egg and sugar.
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