Mai Warshafsky has always had one hand in the kitchen and the other in the printmaker’s studio.
How to work with blends, moisture and a bit of tenacity to make great treats every time.
I once assumed I’d rather eat anything over the red, yellow and green layered cake-like cookies. La Bella Ferrara proved me wrong.
With Christmas on our doorsteps, it’s time to bake. Here are some of our editors’ favorite cookie recipes.
As part of our new “What’s in Season” series, we spoke with Michelle Russo, mill-hand at Farmer Ground Flour, to learn about the seasonal grains they’re growing and stone-milling upstate.
Artist Patti Paige uses Manhattan as muse, creating unique cookies that are actually good enough to eat.
Patti Paige of Baked Ideas (I profiled her and her cookie company in the current issue of this magazine) and some of her artist friends created this oversized gingerbread typewriter completely from sugar, flour, icing and candy, as part of a display to benefit City Harvest, currently at the Parker Meridian hotel on 57th Street.
Sugarbuilt Slideshow: By Amber Benham. Having trouble viewing this video? Try zooming out of your browser window. Like all makers of sweets who work…