Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole. An easy Mexican Casserole recipe.
A long-time favorite of Epicurious reviewers, this impressive roast is perfect for the holidays and so easy to make.
Author: Scott Peacock
Author: Brad Avooske
Author: Pam Norby
An easy Pastry-Wrapped Brie recipe with Raspberries
Author: Inez Holderness
Author: Ava Smith
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
Author: Bon Appétit Test Kitchen
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Shelley Wiseman
Author: Michael Lomonaco
Author: Bon Appétit Test Kitchen
A splash of cream is the secret to achieving an indulgent, delicious pasta sauce on a weeknight.
Author: Bon Appétit Test Kitchen
Author: Sharon Blonder Leff
Author: Cesare Casella
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Author: Bruce Aidells
Author: Irma S. Rombauer
Author: Ian Knauer
Author: Rozanne Gold
On the buffet table, put the ham and mustard sauce next to the Caraway-Dill Biscuits so that your guests can make their own little sandwiches. Prepare the sauce one day ahead.