These are based on the wonderful pecan pralines of noted cookbook author and columnist Marion Cunningham.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
These cookies are gently sweetened and perfect with a cup of tea.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.