The classic Viennese linzer torte, made with a hazelnut or almond dough, and filled with jam, comes together in pretty little squares for a holiday cookie platter.

In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper. Put the potatoes and garlic in a pot and cover with water; season with salt and bring ...

Early in the day or the night before, put the armagnac, prunes, and 1/2 cup water in a saucepan, and bring to a simmer. Remove from heat, cover the pan, and allow the prunes to steep for 6 hours or ...

Buttery, vanilla-infused and delicately crumbly, these Viennese Almond Butter Crescents have a melt-in-your-mouth texture that will surely win you over. Vanillekipferl are a traditional Austrian ...

1. Have on hand an 11-by-7-inch oval glass or ceramic baking dish. Butter it generously. 2. In a large mixing bowl, sprinkle the yeast over the milk; set aside for 10 minutes to allow the yeast to ...

The Los Angeles chef behind Spago and the Oscars shares starters, mains, and desserts to elevate any party.

In late October, I drove up north to visit my daughter and her family in Santa Cruz. After lunching downtown one day, Dinah and I walked over to the Museum of Art and History. She led me to her ...

Servings: 48 bars Active Work Time: 45 minutes Total Preparation Time: 1 hour 15 minutes Note: To blanch (peel) hazelnuts, roast them in a 350-degree oven in a single layer until you can smell ...