The ultimate Los Angeles chef grew up in Vienna and crafts his cuisine with both influences. Wolfgang Puck has eight restaurant concepts in countries around the world, including major U.S.

1. Set the oven at 350 degrees. Generously butter a 9-by-13-inch baking pan. Line it with parchment paper, leaving a 2-inch overhang on the 2 long sides. 2. In a food processor, pulse the nuts until ...

Early in the day or the night before, put the armagnac, prunes, and 1/2 cup water in a saucepan, and bring to a simmer. Remove from heat, cover the pan, and allow the prunes to steep for 6 hours or ...

1. Have on hand an 11-by-7-inch oval glass or ceramic baking dish. Butter it generously. 2. In a large mixing bowl, sprinkle the yeast over the milk; set aside for 10 minutes to allow the yeast to ...

I hope you’re having a great day so far and welcome back to what’s for tea, and I hope I find you all very well. So today I made a batch of Viennese Whirls! I loved these as a kid…Mr Kipling was my ...

Note: To blanch (peel) hazelnuts, roast them in a 350-degree oven in a single layer until you can smell them, 10 to 15 minutes. Rub the nuts, a handful at a time, in a towel until the peels fall off.

Snacks: Looking for crunchy and light shortbread cookies? This cocoa Viennese cookie recipe is for you! Simple to make, this tested and approved recipe by our team will be perfect for a snack or ...