Author: Sarah Patterson Scott
Author: Bon Appétit Test Kitchen
Author: John Currence
Author: Sheila Lukins
Author: Molly McCarty
Author: Maria Helm Sinskey
Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline. This semifreddo (Italian for "half-cold")...
Author: Ruth Cousineau
Author: JoAnn Cianciulli
Author: Abigail Kirsch
Author: Martin Webb
Author: Bon Appétit Test Kitchen
This dessert is like a frozen mousse, which helps explain its name: semifreddo, or "half-frozen."
Author: Maria Helm Sinskey
Author: Susan Reid
Author: Fergus Henderson
Royal icing is a pure-white, sticky icing that dries to a hard finish. Royal icing is used for delicate piping on cookies and gingerbread houses. Its bright white hue makes it a good option for tinting...
Author: Dorie Greenspan
Author: Alice Medrich
Author: Cindy Mushet
This needs to chill overnight, so plan accordingly.
Author: Larry Campbell
Author: Jill Dupleix
Author: Melissa Murphy
Author: Lori Longbotham
Author: Alison Roman
Author: Sarah Patterson Scott
