"My mother's favorite restaurant in Sacramento is Biba," writes Grace Bannor, San Francisco, CA. "She claims it's the most authentic Italian food she has tasted outside her native Florence. Whenever the jam tart is on the menu, it's a must-have for my mother. If I had the recipe, I could make it for her next birthday."
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Yes, brownies can—and should—be made with white chocolate.