Old-fashioned poundcake recipes don’t typically contain any chemical leavening, relying on the power of eggs and elbow grease to raise…
This soup, an adaptation of one found in Thomas Keller’s “Bouchon,” should be approached as a labor of love; it…
Salt-rising bread is an American technique with deep roots: Home bakers who developed the bread in Appalachia didn’t have access…
These portable takes on pie are for nut lovers. The rich crunch of toasted pecans runs through them, from the…
Ina Garten’s 12th cookbook, “Modern Comfort Food,” was published in October 2020. As always, she seemed to have her finger…
Lemon isn’t a classic seasoning for mashed potatoes, but butter makes an excellent go-between. This variation on French pommes purée…
This take on the classic Thanksgiving side has the right amount of sweetness and irresistible buttery flavor, not to mention…
For 34 years, Otis Lee drew crowds to Mr. Fofo’s Deli, his Midtown Detroit restaurant, with sky-high corned beef sandwiches…
For 34 years, Otis Lee drew crowds to Mr. Fofo’s Deli, his Midtown Detroit restaurant, with sky-high corned beef sandwiches…
The chef André Soltner served this classic warm onion tart almost every day for 34 years at Lutèce, his world-famous…
This roasted butternut squash is every bit as caramelized as you’d want it to be, without the prep work that’s…
Many apple pies call for simply tossing cut apples with sugar, adding a thickening agent and some spices, and plopping…