About Deborah Krasner

Deborah Krasner

Deborah Krasner hosts culinary vacations in Italy and Vermont that have been featured in GQBon Appétit, and the Boston Globe. She’s also the author of more than half a dozen cookbooks, including her most recent title, Good Meat, and The Flavors of Olive Oil, which won a James Beard Award. She appears regularly on NPR’s The Splendid Table and contributes to Bon Appetit and Real Simple. She lives in a converted barn in rural Vermont with her husband, two cats, and a dog.

A decorative bowl with chicken braised with saffron, cinnamon, lavender, and almonds over rice

Chicken Braised with Cinnamon

Dating back to an Andalusian cookbook from the 13th century, this recipe makes us think they dined much, much better in the Middle Ages than we’d ever imagined.

  • 45 M
  • 2 H
  • 8
Apple-Cherry Cardamom Strudel

Apple-Cherry Cardamom Strudel

Sour cherries and apples get a kick from orange juice, cardamon, and cherry liqueur then are rolled up in phyllo dough, sometimes called filo, and baked.

  • Quick Glance
  • 45 M
  • 2 H, 15 M
  • 0
Fresh Tomato Tart

Fresh Tomato Tart

For a summer lunch or a simple supper dish with a salad, this basil-custard tart topped with fresh tomatoes is a versatile addition to anyone’s repertoire.

  • Quick Glance
  • 20 M
  • 50 M
  • 0