There's a reason pasta primavera has been on the menu at Chef Lidia's flagship restaurant since 1981
For her latest cookbook, James Beard winner Lidia Bastianich decided to revisit her roots. In Felidia: Recipes from My Flagship Restaurant, the chef shares the dishes that shot her to fame on the American
I come from a dessert family. My Dad puts together an apple pie or a tray of scones or a platter of molasses cookies several times a week, and even when a baked good isn’t on offer, every dinner is rounded
Thanks to Valentine’s Day, February is the unofficial month of chocolate, a time when pastry shops everywhere are putting out their finest creations and home cooks like me are wondering if making chocolate-covered
The proportion of banana in this decadent banana bread batter is higher than usual, so be prepared for a very tender crumb. Chef Lincoln Carson uses completely black, slightly fermented bananas, so let
Greenspan is emphatic that you choose four different kinds of apple, since they each behave differently when baked. Some sweeten and collapse; some stay structural and tart. They do all the work of making
Take your typical oatmeal cookie to a whole new level. Made with honey and sprinkled with sea salt, these cookies strike the perfect balance of salty and sweet, featuring Bertolli Extra Light Tasting Oil.