More in Desserts

From: Chef Michael Symon, Lolita, Cleveland, OH. Yield: 1 cake. 3 cups sugar 1 cups butter or margarine, softened (3 sticks) 3 cups all-purpose flour...More

This recipe was the grand prize winner in the alcohol-free category of the Dole Raises the Bar beverage competition. Yield: 1 serving. cup Dole Fresh...More

Yield: 12 servings. 12 3-ounce Phillips Signature Crab Cakes 2 cups panko (Japanese bread crumbs) cup white sesame seeds cup black sesame seeds as needed,...More

Yield: 8 mini crab cakes (2 "sharing" appetizer portions) 8 Phillips Crab Cake Minis, thawed 2 oz. whole grain tortilla chips, crushed canola oil to coat bottom of sauté pan Maple Chipotle Drizzle: 1/2 c. chipotle peppers in adobo sauce 1 c. maple syrup ......More

One thing you don't know about me is that I never set long-term goals. I'm grateful for all the good luck that befalls me as I let life happen. I'm most...More

JULY 9-11TO SALT OR NOT? Why not get ahead of nutritional issues before they happen? That's the thinking of the National Restaurant Association as it...More

Executive Chef Jamie Zelco, Bistro Lancaster, Lancaster Hotel, Houston. Croissant Bread Pudding: 8 extra-large eggs 8 yolks from extra-large eggs 3 cups heavy cream 2 cups condensed milk 1 1⁄2 cups sugar 1⁄2 tsp. pure vanilla extract 1 Tbsp. good ......More

Rare indeed is the pastry chef who ascends to celebrity status. Rarer still is the pastry chef who becomes chef/owner of a nationally acclaimed restaurant....More

RH executive food editor Gail Bellamy interviews food experts about their favorite movie food scenes that inspired beloved recipes. For the podcast with...More

HEALTHY & TASTY: Chef Cliff Pleau of Seasons 52 (top) and chef Sandy Kapoor both stressed to seminar attendees (below) that healthy food can taste great....More

The game is tied and there are three seconds left on the clock. The field goal kicker, who has stayed out of the fray for most of the game, must now deliver....More

A wise person once said that, Taken by the yard, life is hard, but taken by the inch, it's a cinch. Folks in the restaurant business should heed that...More