The first time I ever had sabayon was at a cooking class at the tower club in Oxnard. The chef served Champagne Sabayon with fresh berries. I practically licked my dessert plate! So, being a fan of Sabayon and pears, I was at another wonderful...

by Sandra Nickerson on Wednesday, March 31, 2010 at 4:26pm

I love these cupcakes. I loved mixing them, filling them and making the meringues. Most of all, I loved eating them.

The cake is moist and tender with a light lemon flavor from zest that...

Serve this jam with scones and tea, spread over pancakes, alongside grilled pork, or swirled into yogurt.

From Nocino Liqueur, Makes a Perfect Summertime Backyard Party, by Martha Holmberg, June 09/July 09

From Tom Valenti’s Cookbook

This is without a doubt the most requested recipe I’ve ever created. Lamb shanks are one of the cuts of meat that benefit most from long, slow braising. Don’t omit the step of turning the shanks every half hour; it...

Roast Chicken With Seasonal Vegetables

James Tracey, Craft, NYC

Blenheim apricots from San Benito County!