Remember those lovely little pillowy puffs of whipped sugar studded with vanilla beans? Yeah, so do I. I enjoyed countless cups of cocoa adorned with the
These White Chip Island Blondies are an amazing flavor combination of white chocolate, toasted coconut and chopped macadamia nuts. Ready in 45 minutes, these bars are a fun variation if you're tired of making the same old brownies. Great for all occasions.
For our first Slow Food NYU cooking demo, we decided to host a post-Valentine's day chocolate lover's recovery session. Fellow slow foodie Meg, a former professional baker and friend of...
This dish contains all the flavor and nutrition of sushi, but for half the effort! Instead of rolling the ingredients into a traditional makizushi, you just toss ‘em together in...
There has always been a problem with caramel apples. The ratio is off, backwards even. There just isn't enough caramel...so, this recipe fixes that issue. More caramel and less apple. Enjoy, and don’t forget to floss.
More suited to a cocktail party than a baseball game, this riff on Cracker Jack by Atlanta pastry chef Taria Camerino is sweetened with agave nectar and spiked with tequila. Slow-baking turns the popcorn-nut mix fabulously crunchy.
The tangy and slightly spicy tomato sauce enrobes the roasted potato chunks. The aioli adds richness and a combination of pungent fresh garlic and sweet mellow roasted garlic
This No-Bake Strawberry Icebox Cake is heavenly. The “cake” is really graham crackers that have gotten soft thanks to the whipped topping and strawberries.
