Tickets to a play, a couple bottles of good wine, a fuzzy sweater. Those were among the gifts I received during the December holidays. Just what I like and much appreciated, thank you. But my favorite ...

In my life as a pastry chef, I’ve always held fast to the belief that there are certain flavors -- specifically coffee, lemon and chocolate -- that are best taken to the extreme. If I create a coffee ...

Fall brings a host of wonderful vegetables including my favorite, delicata squash. I prefer delicata squash to butternut because delicata is so much easier to cut and prep. No peeling required. It’s ...

In a large skillet, stirring frequently, cook butter over medium heat until golden brown and most of the foam has subsided, about 4 minutes. Immediately transfer butter to a small bowl. Stir in ...

We love using hazelnuts in baked goods, or simply coating them in a sugary-spice blend and snacking on them constantly, but ridding the nuts of their paper-thin peel can be cumbersome. Here is an ...

Note: Cooking sugar to make these nuts is hot and can be dangerous, so take care. The sugar also hardens quickly, so you will have to work fast. You will have more nuts than you need to serve with the ...