This twist on croissants came to us from California. They’re a West Coast invention, and weren’t often seen this side of the pond. Certainly, we’d not come across them until...
A good, handmade croissant is a thing of wonder. It’s often said that the real test of a baker is the ability to make a croissant. Whereas bread succumbs to...
In fall, parts of my neighborhood are littered with Italian prune plums, frosty violet on the outside and darkly amber and juicy inside. I seek out friends with backyard trees...
It makes so much sense to play up the nectar-sweet feature of ripe stone fruit, especially with a fruit such as apricot that has plenty of contrasting tanginess. Here, tart...
A delicious and impressive starter, which looks stunning at a dinner party, wedding, or other celebration. Serve with dressed salad leaves, lemon wedges, and buttered brown bread.
Any dish that comes with its own handle is bound to be an appetizer favorite, and this Southeast Asian dish of marinated, grilled meat has deep flavor to match its...
We really like to taste the crab in our crab cakes, especially the ones in miniature hors d’oeuvre form. But they usually have way more binder than meat, making them...
For the easiest-ever version of shrimp cocktail that serves a crowd, we bypassed the traditional method of poaching and instead used the high heat of the broiler and a spice...
Few food pairings are more perfect than savory, salty prosciutto and sweet, fresh figs. To add another layer of sweet-salty complexity and textural interest to this appetizer, we also incorporated...