Lisa Gershenson | Cook's Gazette

Chocolate Cake with Whisky Cherries

Iu-Luen Jeng, who has been featured previously in the Gazette, created Kim and Peter’s wedding cake. Instead of…

Chef Rebecca Purro authors this issue of the Cook’s Gazette. She tells the story of her transition to…

I have dedicated the last 4 decades of my life to studying the culinary arts. Every major decision…

Photo by #Jennyleeisme Vegetable Shawarma is my vegan take on another dish from the Ottoman Empire. There are…

Saag Paneer aka Palak Paneer is of Indian origin and traditionally not a vegan dish. In my version…

I created the following recipe before I started cooking vegan. I now have modified it by using flax…

Imam Bayildi literally translates into “the priest fainted” because it is said that was the reaction of the…

Chachouka is a Moroccan dish that is usually served with eggs. Different Middle Eastern countries have their own…

Farinata, also called socca or torta de ceci, is made from ground chickpea flour. It’s a very simple…

This recipe, with its number of steps, is a project! You could cut the quantities in half, but…