So, What’s the Best Lemon Bar Recipe? Melissa Clark’s lemon bars were the absolute best. Her shortbread crust was both snappy and tender while the addition of olive oil and sea salt lent the sliceable ...

Crisp, buttery shortbread, tangy lemon custard and a dusting of powdered sugar — a classic lemon bar is an irresistible burst of lemony sunshine. There are numerous recipes for the timeless dessert, ...

If you were dining at the home of an aspiring Los Angeles hostess in 1930, you might have been served smoked salmon appetizers (strips of salmon rolled “around a midget sweet pickle in the form of a ...

So, What’s the Best Lemon Bar Recipe? Melissa Clark’s lemon bars were the absolute best. Her shortbread crust was both snappy and tender while the addition of olive oil and sea salt lent the sliceable ...

These dark chocolate raspberry bars feature a buttery shortbread crust, a smooth chocolate filling made with condensed milk, ...

In the U.S., salted and unsalted butter hovers around 80 percent butterfat and the rest is water. European butter ranges between 83 percent and 86 percent butterfat. “Salted butter is made from cream ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...

Shortbread is ridiculously easy to make and despite being made from a limited number of inexpensive ingredients, the dough can be transformed into a seemingly endless number of variations. Powdered ...

Katherine Forrest, owner of Season to Taste, shows us her shortbread bars, filled with fresh lemon and fresh thyme! Visit her website for information on her upcoming cooking classes, or her Facebook ...

In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers made and feature it here with photos and ...

Heat oven to 350 F. Line a 9x13-inch baking pan with nonstick foil, extending flaps over both ends so that the bars may be removed easily after they are cool. Beat 3/4 cup butter with electric mixer ...

Earlier this winter, I tried a recipe from Saveur magazine for a chocolate caramel tart, and it was such a hit that it's now become part of my repertoire. The recipe began by making a chocolate cookie ...