Rachel PerlmutterCulinary Producer Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free…
Add 1/2 cup beef broth, 1/2 cup water, 2 tablespoons heavy cream, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon dried thyme, and…
Laura Rege Laura Rege is a recipe developer and food stylist living the mid-coastal lifestyle between Dallas and Brooklyn. Formerly a senior member of the…
Rachel PerlmutterCulinary Producer Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free…
Baked in a trusty 9×13 pan, my recipe features soft chunks of bread soaked in a rich, just-sweet-enough vanilla custard with a shatteringly crisp, butter-drenched…
Miro Uskokovic Miro Uskokovic is the executive pastry chef of Gramercy Tavern in New York City. A graduate of The Culinary Institute of America, Miro…
Make ahead: The crust can be made up to 1 day ahead. Let cool, then cover tightly in plastic wrap and store at room temperature.…
Renae Wilson Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet,…
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Cory FernandezAssociate Food Editor Cory is a New York City–based associate editor at The Kitchn, who covers food trends, lifestyle, wine, liquor, spirits, food-related travel,…