Food & Drink

Here’s the thing—you might never use crème de violette for anything other than this drink. But, boy, is it still…

Ah, my terrible French, further impaired by a thumping headache. Fumbling through our rudimentary talk reminded me of the last…

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here…

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here…

It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny…

Three words for you: Triscuit. Crumb. Crust. These bright cheesecake bars feature spring’s favorite flavor duo (strawberry and rhubarb) in…

Step 1 Heat 3 Tbsp. extra-virgin olive oil in a medium high-sided skillet over medium. Cook 2 large shallots, coarsely…

Step 1 Cut out 11 small pieces of parchment paper (about 5×5″); set aside. Toss ½ medium red onion, thinly…

Why It Works A combination of cream cheese and goat cheese gives the cheesecake a creamy texture and pleasant tanginess.…

My favorite memory of working as the executive pastry chef at a hotel restaurant in downtown San Francisco is of…