Split Seconds
I've made these cookies for more than 25 years, but I've been eating them for closer to 40 years. My Aunt Fran, who was a fantastic baker, always brought a...
All Stories
Snow Flakes
Today's crop of cookie presses can be quite fancy, even electric. But my mother's tin Mirror press still looks and acts new, even though it has spit out hundreds of...
Cranberry Pistachio Biscotti
Like tiramisu, biscotti have almost become a cliché. But don't cross them off the list just yet because they have many redeeming qualities. Biscotti have a winning, if not too...
Almond Shortbread Cookies
The Courant's Recipe Exchange has had its share of regular contributors over the years. One of the early fans was a woman from Waterbury who used to send recipes written...
Apricot Walnut Bars
In advance of the 1995 holiday season, political commentator Duby McDowell shared a family recipe for Apricot Walnut Bars with readers of The Courant's food section. At the time, McDowell...
Holiday Entertaining
In her new book, "Relax, Company's Coming!," Kathy Gunst recounts the hysteria that always surrounded her mother's dinner parties. Rather than learning a thing or two about how not to...