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cooking.nytimes.com
The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls “the heartbeat of the pie.” She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring
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A BLT is only as good as the ingredients that go in it.
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This Italian Perfume tastes as good as it smells; simply divine.
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Cheesy broccoli pairs with sautéed chicken in this quick family supper that's on the table in 20 minutes.
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This unique three-decker sandwich features a layer of apple and brie and another layer of ham and chutney for a tart/creamy and savory/sweet interplay.
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A traditional trifle made from homemade sponge cake brushed with raspberry jam and sprinkled with sherry, then layered in a glass dish with fruit, vanilla pudding, and whipped cream.
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Roll up a bit of Italy for lunch with provolone, roasted red peppers, and olives.
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A light brush of olive oil helps this homemade wheat-free pizza dough crisp up in the oven.
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Start your week on a healthy track with this light supper. Speedy seared tuna with a fresh mix of ripe cherry tomatoes and zesty onions delivers full on flavor and nutrition!
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Light and fluffy, this frosting can be applied in artistic peaks to any cake.