Tip for a Specific Recipe
Roll out dough into a 14-in. x 10-in. rectangle. Sprinkle sugar over dough to within 1/2-in. of edges. Lightly press into pastry. With a knife, very lightly score a line widthwise across the…
Read more »
To make swan necks, pipe batter into 3 dozen 2-in. long S shapes onto greased baking sheets, making a small dollop at the end of each for the head. Bake as directed.
To assemble cream puffs,…
Read more »
Make a few extra batches of Marinated Mozzarella Cubes; divide among quart or pint jars. Tuck each jar into a pretty basket along with bread or crackers and give away the baskets as party favors.…
Read more »
If you prefer, make Crowd-Pleasin' Muffuletta without meat. Replace the turkey, salami and ham with grilled portobello mushroom caps, fresh tomato slices and spinach leaves. You could also…
Read more »
Slice beef and peppers into thin strips.
Combine 1 tablespoon cornstarch, 2 tablespoons sherry or broth, 2 tablespoons soy sauce, garlic and red pepper flakes. Add meat and toss to coat; set…
Read more »
Our Test Kitchen home economists like how the sweet rose wine in our sabayon balances the tangy fruits in this recipe. You could also make the sabayon sauce with marsala, which is traditional, or…
Read more »
Instead of just reheating any leftovers of Maple Candied Sweet Potatoes, set aside 1 cup to make Maple Candied Sweet Potato Pie.
Read more »
Cheese and Sausage Strudels have several make-ahead features. The night before, prepare the cheese sauce as directed; cool, cover and refrigerate. Reheat in a saucepan over low heat before…
Read more »
Dyed a robin's egg blue, Truffle Eggs bring a bit of spring to the table. To tie into our bird Nest Centerpiece, we purchased small twig nests from a craft store, set one on each dinner plate and…
Read more »
Shape 1/4 cupfuls of dough into logs that are 1/2 in. thick, Cut the logs into 2-1/2-in. pieces, using a ruler as your guide.
Read more »