A double dose of white chocolate goes into this One Bowl Baking bread pudding: first, it's folded into the custard base, and next, it's melted and mixed with heavy cream to make a sauce. The smooth white chocolate contrasts beautifully with chewy chunks of baguette. Simply sublime.
Bigbananafeet hasn't written a post yet.
Combine the premise of a potato gratin with Hasselback roast potatoes for the ultimate creamy-in-the-middle, crispy-on-top casserole.
It's simple: stuffing is my favorite thing, and my favorite part of stuffing is the crispy edge bits. How can we maximize those crispy edge bits? Enter the waffle iron.
Cook your stuffing in a waffle iron to maximize its crispness.
Anyone who has attempted to bake a pie without gluten knows it can be tricky. Which flour should I use? How can I get the crust to have a flakey texture? Should I just use a boxed mix? That's why we put together the Serious Eats Guide to Making Gluten-Free pie—to help you navigate these questions and make sure that absolutely everyone at your table gets to indulge in one our favorite desserts
Tender eggplant slices slow cooked until deeply browned, served in a rich tomato sauce with feta cheese and parsley.
Fall flavors come together in this super quick and easy vegetarian hash made with kale, brussels sprouts, and crispy Yukon gold potatoes.
Whether you're buying ice cream from the grocery store or making it from scratch, there's a way to keep it at its creamy best and plenty of ways to go wrong. Here's the low-down.
A super simple brussels sprout and shallot has served with seared scallops. It comes together with a single skillet in about 20 minutes.
A thick-cut, bone-in bison rib steak is a perfect meal for two. The key is high heat and basting to ensure an even, deep brown crust.
Supremely spicy with layers of earthy undertones, this Pakistani-influenced ground chicken makes for one delicious and complexly flavored skewer of meat.
You want to bake, you over-achiever you, and none of this cookie or brownie business. That's for bake sales and office parties. You want a showstopper. Can I suggest pavlova? Here are a few reasons why.
Whether you're navigating a wine list or plotting an evening of BYO (or ordering delivery and opening what's in the fridge), choosing wine that will taste good with Indian food is quite a pairing predicament. We asked sommeliers from around the country for general wine recommendations for an Indian meal, and also specific picks for a few of our favorite dishes.
A double-cut pork chop can be an impressive centerpiece to a meal. Cooking it through traditional means can be tough, but with a sous-vide cooker, juicy results are guaranteed. Here's how to do it.
Light and tender Parisian-style gnocchi made with a poached pâte à choux.
Adapted from Giada at Home...
These are some of my favorite breakfast biscotti. Made with lemon zest, olive oil, and sesame seeds, they're almost unsweetened and very mild in flavor.
Watch out Slicers—it's a new My Pie Monday! We've got loads of amazing pies this week showcasing lots of great end of summer and early fall produce—head to the slideshow to check them all out!
There are few sights more welcoming after a day in the sun than a tangle of cold noodles slicked with pesto, waiting to be eaten straight from the container. I recreated the pesto wheel here with arugula, Parmesan, walnuts and, stick with me, jalapeño.
Bringing together a set of usual barbecue flavors—tangy, smoky, and sweet—this is one salad worthy of a seat next to a stack of fatty brisket.
Here's a short list of some of the tricks I find most useful in the kitchen. If you have more tips, please leave them in the comments!
These were a bit of a gamble, as I've never baked with chocolate-covered fruit before. And some of the cranberries were quite big, so I decided to make the cookies extra big to match. But as luck would have it, the resulting cookies freaking blew me away.
A down-home dish of chicken and pasta with a spinach-pistachio pesto makes a quick and satisfying late summer dinner.
This is a guide to help you squeeze the most possible deliciousness out of your juicer, even without using recipes. We'll talk flavor balance, texture, and tips for getting the most out of your equipment and ingredients.
This makes enough for two single-crust pies or one double crust pie. For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening. Pie dough can be frozen for up to 3 months. Thaw in refrigerator before rolling and baking.