Friend and fellow baker Dede Wilson presented me with a slice of this tart after she made it on television. Believe me, if every viewer could have tasted it, ratings would’ve gone through the roof! The name of this tart is a little deceptive, just as television sometimes is. The recipe calls for almond paste, not marzipan, as the title suggest. (Marzipan is almond paste’s sweeter cousin that’s used for molding and modeling.) Yes, Dede took some liberties when she named her creation, but no matter what it’s called, this tart is renewed season after season in my kitchen.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.