Chef and author Sarah Grueneberg is stopping by the TODAY kitchen to share a few of her favorite last--minute Thanksgiving recipes from her new cookbook "Listen to Your Vegetables: Italian-Inspired ...
Pastry chef Paola Velez makes olive oil cake with earthy buckwheat flour, frosts it with vanilla buttercream, then garnishes it with edible flowers and chewy candied orange slices dredged in a mixture ...
In small saucepan, combine 1/4 cup sugar and 1/4 cup water; bring to boiling. Add 1 lemon, very thinly sliced. Simmer gently, uncovered, for 12 to 15 minutes or until syrupy. Transfer slices to waxed ...
1 3/4 c. For the cookies: In a medium bowl, whisk together the flour, cornstarch, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar and ...
The crumb of this mini loaf cake from Margarita Manzke, pastry chef at République, is incomparably tender and moist, thanks to its high proportion of yogurt. Candied Meyer lemon slices and fresh lemon ...
The crumb of this mini loaf cake from Margarita Manzke, pastry chef at République, is incomparably tender and moist thanks to its high proportion of yogurt. Candied Meyer lemon slices and fresh lemon ...
Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...
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