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To prevent cracks during cooling, it's important to loosen the cheesecake from the sides of the pan after baking. First cool the cheesecake on a wire rack for 10 minutes. Then carefully run a table knife or small metal spatula between the cheesecake and the inside of the pan. Cool 1 hour longer. Refrigerate overnight before removing the sides of the pan.
To avoid lumpy gravy, first make a roux (pronounced "roo"), which is a mixture of flour and fat…
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Form the bread dough into a rounded triangle shape and score a 4-in.-wide rectangle in the…
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