| May 20, 2009
Total time: 50 minutes, plus chilling and cooling time
Note: This crostata dough is adapted from one by Nancy Silverton of Mozza.
1 1/2 cups all-purpose flour
3/4 cup cake flour
3 tablespoons granulated sugar
| Apr 1, 2010
Basic Parisian macarons
Total time: 1 hour, plus cooling and assembly times
Servings: 2 to 2 1/2 dozen sandwich cookies
Note: Based on a recipe from "Macaron" by Pierre Hermé. The almond meal (or flour) should be finely ground. If a bit coarse, process...
| Jul 6, 2008
Chilled Tomato Soup With Bacon Croutons
2 1/2 tablespoons best-quality olive oil, divided
1 small onion, diced
1 clove garlic, minced
Large pinch red chili flakes
Pinch fennel seeds
Leaves from 1 small bunch (about 3/4 ounce) basil...
| Dec 13, 2006
Total time: 2 hours, 50 minutes (includes resting time before baking) plus cooling time for compote
Servings: About 5 dozen cookies
Note: From executive pastry chef Sherry Yard of Spago, with Sixto Pocasangre. Save extra compote for another use....
| Apr 29, 2009
I didn't wake up one morning wanting to be a scale evangelist, honest. The urge grew gradually. But now, as America's kitchens fill with useless gadgets -- mango slicers, slider molds, cherry pitters, egg separators (what happened to hands?!) -- but still...
| Jan 1, 2010
| 10:54 PM
Note: We love pies. We publish pie recipes throughout the year, and we devoted two covers to pies and pie-making. But the pie of the year, we all agree, was Nancy Silverton's lemon meringue tart from her book "The Food of Campanile" (Villard, $35),...
| Nov 7, 2007
At Little Next Door on 3rd Street, the tiny financiers are little works of art, a single raspberry pressed into each one like a garnet.
They're made with only six ingredients; the trick, of course, is what you do with those six. Egg whites are warmed...
| Oct 7, 2009
You can tell when a dish has made it into the mainstream by looking it up in the dictionary. There you'll find entries for sushi, taco and pho. I still have to italicize as a foreign word bao, the term for Chinese steamed bread and filled buns, but my...
| Sep 12, 2007
Indian breads, collectively called rotis, have become extremely popular restaurant items in the U.S. They are eminently doable at home as well.
The breads as we know them here are from central and northern India, where mostly wheat is grown. In those...
| Jan 9, 2008
Total time: 1 hour, 25 minutes
Note: From Maze restaurant chef de cuisine Josh Emett in New York
1 cauliflower head
2 cups heavy cream
Finely ground black pepper
1/2 teaspoon pink peppercorns
1/2 teaspoon Sarawak...
| Mar 18, 2008
| 4:30 PM
Butterscotch budino with caramel sauce
Total time: About 45 minutes
Note: From Nancy Silverton and pastry chef Dahlia Narvaez of Pizzeria Mozza.
3 cups heavy cream
1 1/2 cups milk
1 cup plus 2 tablespoons dark brown...