Monday, December 15th, 2014
These old-fashioned squares, with raspberry jam and a buttery crust and crumbs, have been part of our bar cookie collection for years. It seems nearly every time we bake them, we make a small change. For this version, we...
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Monday, December 8th, 2014
Everyone needs a dish that can be served to company as well as to the family for supper. This lasagna, made with no-boil pasta, can be that dish. The sauce, with white sauce, called “bechamel,” also has...
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Monday, December 1st, 2014
There is something about opera singers that sends chefs scurrying to their stoves. In 1892, Auguste Escoffier, chef extraordinaire at the Savoy Hotel in London, was so taken with Australian soprano Dame Nellie Melba that he created...
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Monday, November 24th, 2014
Terrific in frittatas, soups and gratins, cooked Swiss chard is milder than spinach. You’ll recognize it by its showy good looks: Stem color ranges from white to orange to scarlet; the multicolored bunches marketed as “rainbow chard”...
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Monday, November 17th, 2014
A quick-and-easy addition to pumpkin pie ingredients results in a pie that just may become your go-to recipe. A bit of molasses added to the filling brings a note of caramel and spice. Molasses is derived from...
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Monday, November 10th, 2014
When the big bird is just too much to wrangle, turn to a whole turkey breast instead. It’s just as festive and loads easier to handle. Here, a mixture of poultry seasoning herbs—rosemary, sage and thyme—is rubbed...
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Monday, November 3rd, 2014
Fall is the perfect time for hearty soups. A steaming bowlful pairs wonderfully with a crisp salad and a crusty piece of bread. This soup recipe fills the bill. It’s a variation of caldo gallego, the Spanish...
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Monday, October 27th, 2014
The best oatmeal cookies are crisp on the outside, chewy in the middle, and lightly browned at the edges, just like these. The nubby texture comes from the rolled oats. This recipe, with dried cherries, white chocolate and...
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Monday, October 20th, 2014
We love creamy, cheesy artichoke dip, so we’ve devised a version of it and stuffed it into tender pasta shells. Covered with our favorite jarred marinara (Mario Batali’s), it’s then baked for a satisfying dinner. Stuffed shells...
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Monday, October 13th, 2014
Streusel—that wonderful mixture of flour, sugar, butter and nuts—can get you through some tight spots in baking. Is your pie less than perfect on top? Is your cheesecake cracked when it comes from the oven? Does your...
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