Cooking in packets makes for a wonderful moment of revelation: you open the foil (or parchment) wrapper and get a warm puff of fragrant steam to go with your tender fish. Snapper’s just one way to go ...

Making vegan mousse can be tricky. Using chocolate is a common way to help structure and flavor it, but chef Katie Reicher struggled to with developing a non-chocolate version. “I had a “eureka!” ...

Preheat oven to 450 degrees. Lay out the brick dough sheet on work surface. Place mini wheel of brie in center of dough. Place 1 ½ tablespoons of compote on top of brie. Fold dough up like a pouch ...

Crisp lemon cookies in the crust and a fresh blueberry-lemon sauce swirled on top transform this classic creamy cheesecake ...

In a medium bowl, stir the cake flour with the cinnamon and ground hazelnuts. In another medium bowl, using an electric mixer, beat the butter and sugar at high speed until light and fluffy, about 2 ...

Grease the insides of eight 4-ounce ramekins with butter and coat with granulated sugar. Combine in a mixing bowl the buttermilk, lemon juice, and the egg yolks. Mix the flour, remaining sugar, salt, ...