Susan spungen

This espresso shortbread is an after-dinner delight, pairing especially well with any coffee.

We used to call this a quiche, but that word has become very outmoded, even if the idea hasn’t. This portable make-ahead treat (which we now like to call a tart) can be a main course or an hors d’oeuvre or part of a buffet – it never fails to satisfy. Piment d’Espelette, otherwise known as Espelette

This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside crisp, Herb-Rubbed Pitas for easy scooping.

The mic drop of cookies?

Colu Henry’s "My Cec"—a gorgeous recipe from her new cookbook

This recipe comes from our dear friend Susan Spungen. " The idea for today’s cookie occurred to me one day when I was parking my car near Veniero's bakery in the East Village. I decided to pop in for one of my favorite treats, a Regina Biscotti (or two), a not-too-sweet Sicilian cookie, also called Reginelle. These and

And a chicken dinner, too!

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When you don't feel like cooking!

These simple chocolate wafers are big on chocolate flavor, especially if you use a high quality, dark, Dutch-processed cocoa, or even better, a combination of Dutch-processed and black cocoa to give them a chic, black look, which really sets off whatever color icing you use, and they’ll taste great

These lacy cookies are quite easy and quick to make, despite their impressive appearance. The addition of popped quinoa not only gives this stalwart of the French kitchen a very “now” update, but the crunchy texture is habit forming. If you have a silicone baking mat (or two), now is the time to use

Lemon-Thyme Scones with Medjool Dates - Rancho Meladuco Date Farm

Homemade corn cookies with cool sorbet sandwiched in between!

Hollywood food stylist Susan Spungen shares some recipes from her upcoming cookbook, "Open Kitchen: Inspired Recipes for Casual Gatherings."

In this post, Susan Spungen, the renowned food stylist, Martha Stewart Living editor, and New York Times contributor answers all of my questions.

I'm so excited to share with you all a recent story I had the chance to write for Tasting Table on one of my personal food heroes, Susan Spungen. Susan...

Or are they Easter eggs?