Those of us who prefer a restrained sweetness and a more refined cocoa taste over an overtly sweet and chocolate smack will adore these muffins.
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About Bruce Weinstein | Mark Scarbrough
Bruce Weinstein and Mark Scarbrough are exhausted. Twenty cookbooks in 12 years. Several other books for persnickety celebs. (Shhh. Confidentiality agreements.) More than 10,000 original recipes tested, tweaked, and perfected. A million or so hours on cross-training equipment, not to mention many, many pairs of elastic-waistband pants. Their work can be found in the James Beard Award-nominated Ham: An Obsession with the Hindquarter and Goat: Meat, Milk, Cheese. They’ve also written for many of the food bigwigs, including The New York Times, Cooking Light, Fine Cooking, the late Gourmet, and, in a fit of modern irony, weightwatchers.com. About three years ago, they left Manhattan for New England—or what Cole Porter called “this rural America thing”–to share several acres with some resident moose and bear, as well as an irascible collie named Dreydl.
How To Thaw A Frozen Turkey
Nothing can halt Thanksgiving dinner–not rain, nor snow, nor sleet, nor even a bird that’s still frozen hours before you intend to say grace.
Thanksgiving Disaster 2: The Bird’s Too Big for the Oven
You know the rule: one pound of turkey per guest. But when your back-of-the-envelope calculations say you need a behemoth bird that the laws of physics say won’t fit in the oven, what to do? We have answers.
Thanksgiving Disaster 3: The Bird’s Roasted—But Still Raw
The pop-up timer popped. The skin’s burnished. The drumstick jiggles. Yet when you commence carving, you still see oodles of pink. Here’s how not to let that happen.
Thanksgiving Disaster 4: Transferring the Bird to…Oops!
The bird may be done–whew!–but your work isn’t. Here, foolproof tactics on how the heck to heft a sweaty hen from roasting pan to carving board without–oops!–incident.
Thanksgiving Disaster 5: 1 Oven, 4 Burners, 124 Recipes
Thanksgiving is easily the most denial-inducing menu you’ll contend with all year. But deal you must. Here, advice on how to elude oven overload.
Thanksgiving Disaster 6: Too Many Cooks in the Kitchen!
Offers of help aren’t always that helpful. We’ve got tricks to tuck up your sleeve for keeping pesky, well-intentioned, do-gooder guests out of your way.
Raspberry Oatmeal Bars
The classic jam bar perfected. Sweet raspberry preserves are layered between a nutty oatmeal cookie dough crust and crumb topping. Um, yum.
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Never Cook Naked: Cast Iron, Wooden Spoons, Better Baking
Savvy and sassy answers pertaining to cast iron care, wooden spoon wisdom, and being a better baker.
Never Cook Naked: Lukewarm Dinner, Filmy Spinach, Truffle Oil
Answers to questions that’ve been on your mind, like how to keep dinner warm, getting the grit outta spinach, and true truffle oil.
Never Cook Naked: Toast, Cooking With Wine, Dried Herbs
Our barely clothed experts share insights and advice on tipsy-turvy toast, cooking wine, and dried herbs.
Never Cook Naked: Hot Chocolate, Lemons, and Oven Racks
Expert advice from our (fully clothed) columnists on heating hot cocoa, lemon life expectancy, and oven rack positioning.
Never Cook Naked: Thanksgiving Dinner Perfected
Lumpy gravy. Turkey tinged pink. Shrinking piecrusts. You’ve got questions. Our Never Cook Naked gurus have answers.
Never Cook Naked: How To Make A Better Brownie
Expert answers to your most befuddling brownie blunders, including tricks and techniques that’ll ensure your next batch is the best ever.