Instructions for making French macarons are notoriously fussy. This is one of those recipes that really should be followed to the letter. Your macaron will probably turn out tasty even if you are not as precise as instructed, but it won't be as pretty.
Read MoreFaye Levy’s addition of roasted hazelnuts lends a rich butteriness to almond macaroons. For extra-special flavor, she blanches the almonds, toasts the hazelnuts, and grinds both nuts herself, instead of buying packaged pre-ground almonds and hazelnuts.
Read MoreThese scrumptious confections are so reminiscent of Almond Joy candy bars that Danny Cohen introduces them with a paraphrase of the old jingle for the chocolates (“Sometimes you feel like a nut…").
Read MoreSeders at the legendary Beverly Hills restaurant, Spago, feature the fabulous riffs on Passover fare you would expect from its celebrity chef, Wolfgang Puck. This is Judy Kancigor’s tweak of a recipe created by Spago pastry chef, Sherry Yard.
Read MoreThis delicious heirloom recipe from Sara Berger’s great-grandmother packs a lot of flavor into a bonbon-sized bite.
Read MoreThese cookies are both chewy and crunchy at the same time. The outside is a little hard, but the center remains soft. You may want to double the recipe because they disappear so fast.
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