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To make the filling, beat the butter and sugar together with an electric mixer until creamy. Beat in the egg, followed by the almonds, flour and extract. Spread evenly in the cooled tart shell. Cut ...

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her PEOPLE.com blog every Tuesday ...

This irresistible tart takes full advantage of the affinity between tangy sour cherries and rich, nutty frangipane. A sprinkle of toasted almonds on top adds a welcome dose of crunch. It's essential ...

Call it the battle of the soft-shell crab. Quinn Hatfield, chef and co-owner of Hatfield’s, didn’t want them on his menu -- they’re best eaten simply, he thought, and he knew that they’d be so popular ...

Not only is this a delicious recipe that can be made in advance, it's also rather tasty with a coffee at elevenses, with a cuppa in the afternoon or with a hot chocolate before bed. To make the pastry ...

Recipe courtesy: Chef Jennifer Kagy Serves 6ALMOND CRUNCH 1 cup slivered almonds, chopped 3 tablespoons granulated sugar 2 teaspoons waterTART 3 tablespoons unsalted butter, softened 5 tablespoons ...