You have to love a recipe that calls for just a handful of ingredients, and takes more time to clean up after than to prepare. And if it also happens to includes seafood? All the better.
The simple stir-fry calls for leaving the shrimp in their shells, but no way my daughter was going to eat something with “so many tiny little legs!” So...
Rice pudding is a favorite of mine — and most everybody else.
I’ve spent years tinkering with recipes, trying to produce one that could compete with the rice pudding my dad used to bring home from the local deli. I’ve tried different techniques and combinations of ingredients....
The tart base is French pie pastry, a pie crust enriched with egg yolks that bakes to a delectable, deep golden brown. It’s filled with a combination of peanut butter mousse and chocolate, evoking the flavors of a certain familiar candy. It’s perfect for Easter dinner.
Cream cheese transforms the mousselike filling into an absolutely...
There’s something easy yet elegant about tarts. They are the little black dress of the pastry kitchen, the sophisticated city cousin of rustic, country-style pies.
And they make a fine alternative to the age-old Easter ham-or-lamb conundrum,
Inspiration to use empanada dough for this indulgent, free-form tart comes from Southern...
I’m a self-identified pizza obsessive; it’s one of my favorite ways to get my fill of vegetables.
I love making my own dough when I have time —and freezing it for times when I don’t — but on any given weeknight, if my freezer is bare, I’m not ashamed to reach for a store-bought, pre-baked crust.
The benefits extend beyond mere...
