Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered chicken fat, then use that same fat to toast...
Author: Anna Stockwell
Author: Catherine McCord
Author: Sheila Lukins
Author: Lora Zarubin
Author: Sharon Bowers
Author: Melissa Clark
These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.
Author: Tom Parker Bowles
Author: Inez Valk-Kempthorne
Author: Elizabeth Karmel
Author: Dorothy Duder
Author: Susan Baldassano
These fondant cakes are absolute show-stoppers and so simple to make. Dip your spoon in for luscious mouthfuls of molten peanut butter goodness.
Author: Donna Hay
After rigorous scientific testing, we've determined that sandwiches sliced in half on a diagonal actually taste better.
Author: Alison Roman
Author: Sara Foster
Author: Catherine McCord
Author: Mary Alberghetti
Essentially rows of buttery shortbread encased in a rich chocolate ganache, we suggest having a slice of this dessert by the fire with a strong cup of coffee.
Author: Donna Hay
Author: Mary Tripoli
Author: Melissa Roberts
Author: Doris Jacobson
Author: Richard Blais
You'll love these flavor-injected pork chops, served with sweet sautéed tomatoes and creamy polenta.
Author: Rhoda Boone
Food editor Gina Marie Miraglia Eriquez often cooks for hordes of children, including her three-year-old son, Alex, and she knows that meatballs are always an easy sell. Inspired by the tiny meatball sandwiches...
Author: Gina Marie Miraglia Eriquez
Author: Karen Barker
Author: Lisa Zwirn
Author: Lucy Danziger
Author: Adam Evans