Rebecca Flint Marx

Wendell Webber, FoodPix / Jupiter ImagesGravy, Harold McGee writes in On Food and Cooking, is "the homely Anglo-American cousin of French sauces." As such, it's not supposed to be difficult, time-consuming, or particularly refined. The best thing about it is that it's a byproduct of anything ... Read More

CorbisEven if you're a dedicated baker, there are times when whipping up a batch of cookies from scratch takes more than your schedule and energy levels will allow. Here's our dirty little secret: make "homemade" cookies using store-bought dough as a base. Think of those refrigerated tubes as ... Read More

Getty ImagesWhile few desserts are as lovely as a golden crusted, lattice-topped pie, few things are as daunting as the idea of making that crust. But it's really, truly not that difficult. No matter what recipe you like to use, the basic framework is simply flour, salt, fat, and ice water. A ... Read More