In a small bowl, beat the eggs until foamy, add the vanilla. Gently fold eggs into the flour mixture until just combined.

Celebrate Hanukkah with challah, Christmas with panettone, and the holiday season with babka, bibingka, gingerbread, and ...

This week, as I bid farewell to my Bite of Brazil column, I am sharing one of the sweetest recipes I have in my family cookbooks. Rabanada, or Brazilian French Toast, is a crunchy-on- the-outside, ...

This airy focaccia from cookbook author Kate Leahy showcases ripe plums that caramelize as they bake, balanced by rosemary, turbinado sugar, and flaky sea salt for a sweet-salty finish. The dough ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. While it’s hard not to love the fresh slices of beef and robust salad bar at a churrasco or Brazilian barbecue ...

Many professional chefs from the South dabble in bread pudding, and they tend to have very specific ideas about the best ...