Yes, we know, you already understand how to melt chocolate. Or think you do. Here, an extra technique or two. Just in case.
A little semolina goes a looooong way in lending this dough an easy-to-knead workability and a surprisingly tooth-sinking texture. (You heard us. Tooth-sinking.)
Who woulda thunk that a homemade pizza sauce could be so silken, so simple, so toss-out-every-other-sauce satiating?
“The best biscuits I’ve ever had!” is what we’re hearing from many, many, many folks who just can’t help but exclaim when they try these buttery biscuits.
Every once in a while, along comes a loaf that’s so rustic, so memorable it ruins every other bread experience. Here’s that loaf.
David tries his hand–and The One’s patience–at making a luxuriously rich, make-you-go-wobbly-in-the-knees duck stock. And he succeeds, on all counts.
Grandmothers tend to know a thing or three about pastry. Flakey, tender, buttery pastry. Witness this world-renowned chef’s recipe from his trusted grand-mère.
We beg to differ with the name of this fetching creation, as it’s far too easy to mistake “basic” for “blah.” Far more fitting, we think, is “best white cake.”
Find yourself a little melancholy at the impending end of citrus season? Extend the ephemeral with these puckery–and perfect–preserves.
Your mother-in-law may frown upon you teetering around with a martini in hand. But strolling about with a cup of spiced wine? Soooo much more socially acceptable.
Whether your knack for cookie-decorating leans toward fancy schmancy or basic buttons on gingerbread people, you need a foolproof royal icing. Look no more.
This all-butter, no-fuss pastry crust comes together with ease and flakiness thanks to a little well-worded hand-holding that caters to pastry-making virgins.
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