No one should have to put up with pork belly that's hard to chew. Especially not you. Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. Creamy, cheesy shells made with Italian sausage, Fontina
Containing a mix of light and dark meat, country-style pork ribs braise well, yielding tender meat that both flavors and absorbs the liquid they cook in. With that in mind, I built mine from rustically
Apple pie and pecan pie, two classics, unite to form a pie that may be greater than either of the originals. [Photographs: Jennifer Latham] I love pecan pie. For about one bite. It's just a little too
Do you know your buttercreams? [Photographs: Nila Jones of The Tough Cookie] Let me start this lengthy guide with a very simple, but often overlooked, tip: don't ever serve buttercream—any kind of buttercream—cold.
4 Servings Total Time: 1 min Paper-thin crepes aren’t so fussy. “They’re almost simpler than pancakes,” says pastry chef Megan Garrelts of Rye in Leawood, Kansas. September 2013Print Ingredients 1 large
Many of us have succumbed to the lure of the mid-afternoon microwave cake. There is something satisfyingly indulgent about piling spoonfuls of sugar and flour into a mug, then watching a steaming, sweet-smelling
These two-ingredient biscuits have one of the lowest effort-to-greatness ratios of any recipe I can think of. They take practically no effort or practice to pull off, yet produce some of the lightest,
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