Submitted by Susan Schmid-Burton, Texas My siblings and I collaborated on a family cookbook in 2010 and self-published it in 2011. It is our family history told in the language of food—our family recipes. I am submitting one of my entries to share with my fellow Epoch Times readers across this nation and the world. My…

When I think of comfort food desserts, the first thing that comes to mind is bread pudding. And strata is a bread custard that has many creative adaptations. From chocolate to dulce de leche flavoring to a hint of caramelized peaches or pumpkin, strata is no one definitive recipe. Whether served in large souffle dishes…

By Gretchen McKay From Pittsburgh Post-Gazette S’mores have been a much-loved summer treat ever since the official recipe for the sweet but simple combination first appeared in a 1927 Girl Scout guidebook, “Tramping and Trailing with the Girl Scouts.” They’re often a hot, sticky mess, but roasted marshmallows just go so incredibly well with chocolate…

Lemon Bars With Shortbread Crust It’s a paradox that lemons, like most citrus fruits, peak during winter throughout much of the country, because sunshine-bright lemons just scream spring and summer.  Besides their happy and fresh look, you’ll want to grab plenty of fresh lemons for these lemon bars with shortbread crust. These lemon bars are…

By Johnathan L. Wright From Las Vegas Review-Journal Las Vegas—It was madness, sweet madness, those mornings in May, a decade ago, on Spring Street in the SoHo neighborhood of Manhattan. Chef Dominique Ansel had just introduced the Cronut, his pastry (now famous worldwide) made from croissant-style dough formed into doughnuts, then fried and filled with…

In the world of chocolate desserts, brownies reign supreme. There’s just something about the chewy, fudgy squares that make them practically impossible to dislike. Bring brownies to any gathering and there’s a good chance they’ll be the first dessert to go. While traditional brownies are delicious, adding brown butter to the mix is an easy…

Bright, yellow lemons just feel like spring. Grill lemon halves alongside chicken; use the zest in a marinade for leg of lamb; float thin slices in sparkling water; squeeze the juice over the season’s first asparagus. Early spring also is a great time to cook up a batch of lemon curd. It’s easy to do…

This maple shortbread recipe makes delicate, buttery cookies infused with the woodsy sweetness of dark maple syrup. For this recipe, we use einkorn. It’s an ancient variety of wheat with a richer flavor and more nutrition than modern strains. It has a delicate crumb and is perfect for cookies and shortbread. Fenugreek has a flavor…

Dark maple syrup is a natural match for chocolate, bringing a complex sweetness to this easy sorbet. The result has the creaminess of chocolate ice cream with a much more robust flavor and no dairy. Makes about 1 quart 2 cups water 3/4 cups Grade A dark maple syrup 3/4 cup cocoa powder 1/4 teaspoon…

This chocolate torte is super simple and made with just a handful of ingredients. It’s different from a typical cake, in that it doesn’t contain any flour, making it naturally gluten-free and extra fudgy. I had a gaggle of 10-year-old girls at my house while I was testing this recipe, and all of them unanimously…