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If you love German chocolate cake, then you 'll love this pie. The rich chocolate filling is cooked first and then poured into a baked pie shell. The thick coconut and pecan frosting is spooned on, and then this luscious pie is chilled until ready to serve.
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Expert techniques like "velveting" keep this chicken, bell pepper, and bamboo shoot stir-fry recipe from getting gloppy.
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The ever-popular linguine with clams has never been easier than with Chef John's version of the classic Italian recipe, this time made with spaghetti.
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Homemade pink champagne sorbet is easy to make using 5 simple ingredients producing a refreshing pink dessert.
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These light doughnuts are adapted from Robert Jorin, a third-generation Swiss baker at the Culinary Institute of America at Greystone.
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My friend, Gloria gave me this recipe...she makes these cookies every year for her Christmas family get-togethers. I wanted to save this recipe to my Recipe Box. Nutmeg can be used in place of mace.
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Mashed bananas and almond milk add a lot of moisture to these breakfast muffins made with oat bran, fresh cranberries, and chopped walnuts.
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A flavorful oyster stuffing is made with dry bread crumbs, with mushrooms and plenty of onion and celery for flavor and texture.
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Line the inside of bell peppers with bacon and fill with a mixture of rice, ground beef, ketchup, and barbeque sauce for a fun spin on stuffed peppers.
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Spritz cookies that are light and won't last long. The dough handles better when slightly chilled.
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Chef John's version of baked brie is wrapped in puff pastry dough, chilled, and then baked until the pastry is perfectly browned and the brie is warm and melty.
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These salmon patties require a few simple steps for preparation, but the combination of shallots, mashed potato, and a crunchy coating is really delicious.