The minute I laid eyes on Penelope Casas’ latest book, I knew I had to cook from it. The photo on the cover showed some canapes that I just couldn’t live without: thin triangles of Manchego cheese ...

Whisk some egg yolks with a little sugar until they take on a bright, velvety sheen, then drizzle in a little wine. Place the bowl over gently simmering water and keep beating, and in just minutes you ...

Have you mixed a cocktail with fine sherry yet? If not, you are in for a treat. Sherry may seem like a unique cocktail ingredient, but it's history as an integral bottle behind the bar goes back to ...

This subtle yet flavorful pound cake from renowned Berkeley dessert chef Alice Medrich gets its depth from robust olive oil, orange zest and a whole cup of sherry. Medrich recommends using unbleached ...

Preheat the oven to 425 degrees. Divide the olive oil and butter evenly between two heat-proof single-serving casserole or au gratin dishes. Place the dishes in the oven until the butter melts. Remove ...

It's time for chicken soup made the way Grandma made it - start with a good-sized chicken. (Look on the bright side - at least we don't have to kill it and then chase its headless body around the yard ...

The fortified wine’s complex flavor shines in a citrus-forward sherry cobbler, which just about anyone can make at home. By Rebekah Peppler Rebekah Peppler is a writer and recipe developer based in ...