Today in holidays that fly far too under-the-radar: National Chocolate Day. Celebrate with one of these mouthwatering recipes, including some from our 50 Best Chocolate Recipes gallery. (Apologies if you’re reading this on an empty stomach!) Glazed Triple-Chocolate Pound Cake Chocolate Cream Pie Bittersweet Chocolate Soufflé Dark Chocolate Walnut Fudge Chocolate Chocolate-Chunk Cookies Chocolate Pecan Tart Flourless Chocolate Cake Double […]
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Sweet, spreadable roasted garlic is an incredibly versatile ingredient—you can use it on bread, stir it into mashed potatoes, turn it into dip, or add it to soups and casseroles. Because it’s milder than fresh garlic, it adds loads of flavor without being overpowering. It’s easy to roast it yourself at home. Here’s how: 1. First, cut off and discard […]
Today in random food holidays, our nation is apparently observing Pumpkin Cheesecake Day. Rather than question it, I’d like to direct your attention to these recipes, and kindly ask that you let me stop by if you have any leftovers: Gingersnap Crust Pumpkin Cheesecake Graham Cracker Crust Pumpkin Cheesecake Not exactly what you’re in the mood for? Try one of […]
When you’re making dozens of tasty treats, it’s tempting to reuse baking sheets while they’re still hot from the oven. Stop right there! Raw dough on a warm pan produces unevenly baked cookies that are thin and overly browned around the edges.
Don’t have a lot of time to spend on dinner? Make major headway on meals by measuring ahead of time. Rather than fussing with a measuring cup in a time crunch, find five minutes throughout the day (or the night before) to combine all the spices you need for a dish in a plastic bag or a small bowl. In […]
If you’re headed to the apple orchards this weekend–or even your local supermarket–consult this chart to learn more about the different types and what to use them for.
It’s butternut squash season—and for soup and salad lovers, that’s very good news. Peeling and trimming this roly-poly winter squash may seem daunting, but that’s no reason to resort to the precut version (which spoils quickly). Just follow these steps… and use a very sharp knife. STEP 1: Using a chef’s knife or serrated knife, cut ½ inch off each end […]