There is nothing in all the pastry chef’s art that can compare to a perfect peach -- the melting texture, the heady perfume, the complex interplay of sweet and tart. But just how many times in a ...

A staple behind every bar, simple syrup is one of those magic ingredients capable of bringing out the best in every drink without the fancy parlor tricks or sacrificing on refinement. This I know from ...

This recipe makes about 1 3/4 cups rose hip syrup, more than is needed for the doughnuts. The extra syrup will keep, covered and refrigerated, for up to 2 weeks. In a medium, heavy-bottom saucepan, ...

Channel Provence, France with this pretty and pink cocktail. Rebekah Peppler is a Paris-based writer who specializes in recipes and lifestyle writing on cooking, eating, and drinking the French way.

To make the pavlova, place egg whites in a bowl. Using stand or handheld mixer, beat egg whites on high speed until firm, about 3 minutes. Slowly add sugar and beat until firm, shiny peaks form, about ...