German chocolate cake looks pretty good for 50 -- the combination of tangy-sweet layers and nutty custard is as irresistible as it was when the recipe was first published in a Texas newspaper back in ...

1. For the ice cream, bring the milk, cream, sugar, finely crushed peppermint and salt to a near-simmer in a heavy saucepan. Pour into a bowl and cool in an ice bath until room temperature. Chill this ...

Because we live so close to the French-speaking province of Québec, most Vermonters are probably familiar with the magic that is a crêpe. Stuffed with sweet or savory fillings, crêpes are super ...

Crêpes have long been, and continue to be, a feature on the menus at fine restaurants in New Orleans. Prepared tableside, they make an exciting and dramatic presentation in the dining rooms of ...

Put all the ingredients for the crepes in a blender in the order listed above. Blend just until incorporated. Ideally, let the batter rest in the refrigerator for an hour. If it seems thick when you ...

Between running two popular L.A. restaurants and starring on ABC’s cooking competition show The Taste, Ludo Lefebvre is a busy guy—but always makes time for his family. “I make sure to balance work ...

French chef Marie-Aude Rose is joining TODAY to share her favorite sweet and savory crêpe recipes. She shows us how to make classic crêpes with chocolate sauce and buckwheat crêpes with Camembert, ...

This recipe originally appeared on The Nosher. When it comes to Passover cooking and baking, my favorite flour is not the dreaded matzah cake meal, which can make baked goods dense and heavy. It’s ...

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