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[ad_1] Why It Works Bringing the pastry cream to a bubble deactivates the yolk’s starch-dissolving enzymes. Docking the puff pastry and baking it between two rimmed...
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[ad_1] Why It Works Using a cold-start frying technique for the potatoes is an easier, hands-off cooking technique that requires less monitoring than traditional French fries....
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[ad_1] Why It Works Rubbing the orange zest with the sugar helps draw out its fragrant oils, resulting in a more flavorful crepe batter and sauce....
[ad_1] Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being...
[ad_1] In a terrific new book, Taste in Music, musician Alex Bleeker (of Real Estate) and food and travel journalist Luke Pyenson (formerly of Frankie Cosmos) cover the world of music...
[ad_1] These Eggless Homemade English Muffins are soft and fluffy and have all those lovely little nooks and crannies that make store-bought muffins so popular—but trust...
[ad_1] Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey there, it’s Amanda, packed with food, travel, and shopping tips, Food52 doings,...
[ad_1] This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy. This crock pot crack potato...
[ad_1] This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy. Shirred Eggs are a breakfast...
[ad_1] Apple pie was one of the first things I ever learned to bake. My great-grandmother gave me my first pie lesson when I was seven—a...
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[ad_1] Why It Works Once boiled, shredded, and shaped into croquettes, rich, gelatinous pork belly is a great stand in for the traditional calf’s head used...
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[ad_1] Why It Works Dredging the trout in cornstarch before cooking helps it achieve an extra-crispy exterior. Toasting the almonds in browned butter enhances the sauce’s...
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[ad_1] Remember in the early 2000s when we were all obsessed with watching Xhibit piece together the most outlandish cars as part of his MTV hit,...
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[ad_1] Soon after its launch in 2007, the French elderflower liqueur St-Germain was bestowed the nickname “bartender’s ketchup” because of its crowd-pleasing, easy-fix quality as a...
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[ad_1] Drinking water day in and day out can be kind of boring, leading plenty of people to sip on soda, fruit drinks, coffee, and other...
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[ad_1] This favorite autumn dessert serves up pumpkin cake rolled with cream cheese frosting, a technique that yields a beautiful spiral when sliced. We took it...
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[ad_1] The Rosemary-Cranberry Margarita is a wintery riff on a classic Margarita that features a rosemary-infused simple syrup, blanco tequila, cranberry juice, orange liqueur, and fresh...
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[ad_1] Beyond the spectacle of Butch’s giant toolbox-turned-host stand, servers wearing tool belts instead of aprons, and a delicious menu studded with innuendo-titled items like finger...
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[ad_1] “When fall swings around, meatballs are one of the most comforting and versatile dinners around,” says 1993 F&W Best New Chef Nancy Oakes of Boulevard...
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[ad_1] There’s a brand-new banana on the block that promises to be at least partially resistant to some of the most deadly diseases inflicting everyone’s favorite...