Author: Maria Helm Sinskey
Author: Liesel Davis
Repeatedly folding and rolling the biscuit dough yields lots of flaky, individuated layers that pull apart neatly when you eat them.
Author: Natalie Chanin & Butch Anthony
Author: Kimberley Hasselbrink
Author: Kemp Minifie
Author: Victoria Granof
Author: Jenny Rosenstrach
Author: Gabe Soria
Author: Bakerella
If you don't feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.
Author: Alison Roman
Author: Suzanne Pirret
Author: Jeanne Kelley
Author: Claire Saffitz
These fresh fish nuggets are coated with a batter and then deep-fried, resulting in deep-fried fish similar to that served in a restaurant.
Author: Betty's Kitchen
Author: George Weld
Author: Ani Phyo
Author: Sara Kramer
The secret to the fudgiest, most chocolaty brownies is cocoa powder-not melted chocolate. We borrowed chocolate expert Alice Medrich's technique, then...
Author: Sarah Jampel
My deliciously spicy island twist on fish balls. Serve this with your favorite dipping sauce.
Author: CaribbeanPot
Author: Dawn McGreevey
Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or...
Author: Adam Rapoport
Author: Raquel Pelzel
Author: Eric Ripert