Author: Selma Brown Morrow
Author: Cynthia Paige Ward
Author: Rick Rodgers
Author: Angelo Monaco
Author: Lillian Chou
When you blend the milk with the cocoa powder mixture, you end up with a frothy, airy, chocolate milk that tastes more decadent than it actually is.
Author: Ron Suhanosky
Author: Elinor Klivens
Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency you've come to expect from this dish.
Author: Marcella Hazan
Author: Maggie Ruggiero
Author: Paul Grimes
Author: Maya Kaimal
Author: Todd Davies
Author: Charlie Trotter
Author: Jane A. Van Pelt
Author: Kemp Minifie
Our slice-and-bake technique is easier to manage than shaping a crescent version-a touch of sanity during holiday baking madness.
Author: Claire Saffitz
Author: Deborah Madison
Author: Ruth Cousineau
Author: Huma Siddiqui
Author: Melissa Roberts
Sweet-Potato and Orange Foil Packs
Author: Shelley Wiseman
Author: Debra Ponzek
Author: Chris Miller
Like they make at Café de Monde in New Orleans. These crispy-fried beignets are dusted with snowy confectioners' sugar.
Author: David Guas
Author: Tori Ritchie
Author: Melissa Roberts
Author: James Beard
Author: Melissa McClure
Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.
Author: Claire Saffitz