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When the pan is well buttered and floured, the loaf is easy to release and has neat sides. Using a pastry brush, spread room-temperature butter on the inside of the pan, including corners. Dust the pan with flour to coat butter completely.
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Lemon zest and blueberries add a fresh pop to these decadent minis.
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Craving a rich, creamy dessert? New York cheesecake is a classic.
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These very chocolatey, chewy cookies are a favorite with my young nephews and nieces. When they come to visit we make them together and they have so much fun...
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For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme.
cooking.nytimes.com
Sauce gribiche has a category problem — is it a vinaigrette, a mayonnaise, a condiment, a sauce — but that liability turns out to be its strongest asset; it can be used as you would any and all of those ways It’s just delicious, and it makes whatever it lands on even more so
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These squares are a tasty way to enjoy a treat. The combination of coconut with walnut makes these squares a delicious delight.
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Chopped fresh pears are spiced with ginger, cloves, and vanilla in this moist quick bread.
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This recipe is an adaptation of a Provençal frittata that agricultural workers traditionally carried to the fields for the midmorning repast The French call it the “harvest omelet.”
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Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert.
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Finely ground roasted almonds add terrific flavor to these crispy buttermilk waffles.