12 servings According to legend (a.k.a. the Internet), this decadent chocolate cake was first created by Ebinger’s bakery in Brooklyn, New York, and named after the blackout drills during World War II.
The aubergine is a wonderful canvas for flavour. Here it is baked until crisp at the edges and velvety within, soaked in oils and basil and topped with fat flecks of melting goat’s cheese When I was growing
FREEDOM, Me. — Right in the middle of dinner service at her restaurant, the Lost Kitchen, the chef Erin French likes to step out and talk to the crowd, as if she’s giving a toast at a party. “It’s July
Recipe tried and tested by Eggslut's master chef, Alvin Cailan. Alvin Cailan did not serve omelettes at his wildly popular LA food truck-turned-restaurant Eggslut. "I was coming off of an extensive French
When the pastry chef Shuna Lydon was preparing for the opening of Bouchon, the chef Thomas Keller’s supposedly casual and impossibly perfect French bistro in Napa Valley, he told her it would be the hardest
This is it: the bread recipe so simple and good, it will get you baking bread every week—even if you’ve never made a loaf in your life. It’s the comforting, no-knead peasant bread that’s ready in as few
The two-hour work, written and directed by Happy Valley’s Sally Wainwright, is a vibrant dramatization of how three sheltered women became such extraordinary novelists. When it comes to the Brontë sisters,
A visit from Dorie Greenspan, on tour for her newest cookbook, "Dorie's Cookies," is like the best edible part of Christmas Eve but in reverse. Instead of putting cookies out for Santa, you get cookies.
Over the last decade, bakers have been experimenting with olive oil in all kinds of nontraditional ways, and I’ve been right there with them. I’ve added it to cakes, swirled it into lemon bars, even baked