When we were taking our baby steps as chefs, one of our favorite teachers was Lydia, queen of the soup pots at the Strathallen Hotel in Rochester, New York. She grew up in Austria, so, of course, she knew plenty about baking. When we got to work in the morning, we'd taste that day's "zoop" (as she'd say in her strong accent), then watch as she demonstrated family baking recipes like this one. Grating the frozen shortbread dough into the baking pan gives it a lighter, more open texture; adding a middle layer of raspberry jam makes it stunningly delicious. For a chocolate-raspberry shortbread, substitute 1 cup cocoa for 1 cup of the flour.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.