ENCAPSULATED beet-juice spheres under verjuice ice and lemon thyme froth. Torchon of monkfish liver cooked sous vide in an immersion circulator at 64 degrees Celsius. Jamon iberico consomme. Ah, fall, ...

I find baking very therapeutic. Maybe it's working the dough or maybe it's like shop class, except you get to eat your project when you're done. I really like desserts (obviously). So when I tried ...

Small and crisp almond biscotti have been on my baking hot list forever, thanks to a recipe I discovered years ago from cookbook author Nick Malgieri, which was part of "Baking with Julia: Savor the ...

Getting your Trinity Audio player ready... I get enormous satisfaction out of putting a lot of time into a recipe — especially a baking project — and having it turn out beautifully. But sometimes the ...

These Italian cookies are made without butter or oil and twice baked to crisp perfection. Mix up the flavor with ingredient swaps and feel good about eating more than one. Included are some possible ...

Preheat the oven to 350°F. Put the almonds on a baking sheet and toast them in the oven for 15 minutes, or until they are well browned and fragrant. Let the nuts cool (leave the oven on). When the ...

Growing up, Italian food was a way of life for my family. We still uphold many traditions brought to the U.S. by my great grandmother who immigrated here from Italy. As I got older, I fell in love ...

My mom's almond biscotti are satisfyingly firm rather than jaw-breakingly hard and are chock-full of toasted whole almonds and laced with fragrant orange zest. They are ideal for dunking in a mug of ...

Almond biscotti is a classic recipe that works perfect for the biscuit generalist. It’s slightly nutty and tastes great with any meal or drink. Learn how to prepare ...

I get enormous satisfaction out of putting a lot of time into a recipe — especially a baking project — and having it turn out beautifully. But sometimes the amount of enjoyment I get is (math, sorry) ...

Note: Adapted from “A Platter of Figs and Other Recipes,” by David Tanis. Biscotti will keep for weeks in an airtight container. 1. Heat the oven to 325 degrees. In the bowl of a stand mixer or in a ...