We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
Author: Chris Morocco
Author: Sheila Lukins
Author: Nicole Coady
Author: Jane A. Van Pelt
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
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat...
Author: Amanda Denton
Author: Karen DeMasco
Author: Bettina Ciacci
Author: Ming Tsai
Give the cheesecake time to cool down before you slice it. The pastry will shatter, which is rather lovely, offering wisps of crispness with the soft, creamy cheesecake. This is lighter and less rich than...
Author: nigel slater
Author: Steven L. Katz
Author: Jim Meehan
The frittata will be easier to remove from the skillet if it sits for a few minutes-the top will deflate and the edges will pull away from the pan.
Author: Duane Sorenson
Author: Dorie Greenspan
This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can't buy a pre-cooked ham, ask your local butcher for a cured leg and follow their cooking instructions...
Author: Donna Hay