Roasting tomatoes brings out their inherent
Some molten-cake recipes call for simply underbaking the
batter so the middles stay lava-like, but mini cakes get done so
quickly it's best to give them a filling that won't set up. These
rich, mocha-flavored morsels are...
These Parmesan-flavored puffs have an elastic consistency
somewhat like mochi, the Japanese dough made from pounded
glutinous rice. It's hard to stop eating them, especially when
Inspired by creamy watermelon sherbet, our light and
refreshing dessert captures the essence of summer.
This quick Spanish-inspired saute is a lesson in
simplicity. All shrimp really needs to dazzle is lots of garlic
and a splash of lemon.
We've taken the frying and fuss out of crab cakes by
shaping and baking them in muffin tins. For the best taste, look
for pasteurized crabmeat in the refrigerator case at your
market's fish counter, a better choice than canned...
Make this your dip for Boneless Buffalo Wings and crunchy
vegetables instead of a higher-fat blue cheese dressing. We've
added a generous amount of cayenne pepper for fans of hot
wingsomit the cayenne if you're serving this to a...
Each of these bite-size savory treats has a bit of dried
fruit tucked inside for a slightly sweet surprise. They make
wonderful holiday gifts as well as elegant little hors
You don't have to have pumpkin pie to still enjoy pumpkin
and spice in a Thanksgiving dessert. This tender, moist cake uses
pureed pumpkin to replace much of the fat and is delicately
seasoned with classic Thanksgiving flavors.
This method produces all the good looks and moist flavor
you dream of in a Thanksgiving turkey. Make sure you show this
beauty off at the table before you carve it.