Author: Ivy Manning
Author: Irma S. Rombauer
This method for roasting pork belly simplifies and mimics the effects of traditionally deep-fried lechon kawali, the celebratory Philippine dish with crackling skin and succulent meat.
Author: Angela Dimayuga
You'll be surprised by just how easy it is to pull off this super-impressive flavor-packed holiday roast.
Author: Anna Stockwell
Author: Shelley Wiseman
The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn't your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.
Author: Andy Baraghani
Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
Author: Gina Marie Miraglia Eriquez
Author: Lora Zarubin
Author: Shelley Wiseman
Author: Lauren Groveman
Author: Francois Payard
Author: Oliver Strand
Author: Abigail Johnson Dodge
Author: Gina Marie Miraglia Eriquez
Author: Kate Higgins
Author: Dorie Greenspan
Author: Abigail Johnson Dodge
Author: Andrew Chase
Author: Kemp Minifie
Author: Douglas Rodriguez
Author: Julie Richardson
Author: Gina Marie Miraglia Eriquez
If you want to make classic sugar cookies for decorating, this is your dough. Heck, if you want to make any cookie, this is your dough: Just add your choice of mix-ins to create endless delicious variations....
Author: Rhoda Boone
Author: Dale DeGroff
Author: Ruth Cousineau
Author: Gabrielle Hamilton
Author: Claudia Fleming
Author: Jill Silverman Hough
To give a batch of almond shortbread cookies the pastel treatment, dust them with tinted confectioners' sugar. We blended the sugar with finely ground freeze-dried fruits (blueberry, raspberry, and mango)...
Author: the editors of Martha Stewart Living
Author: Ruth Cousineau
Author: Irma S. Rombauer
Author: Dede Wilson
Author: Janet Taylor McCracken
Author: Jill Silverman Hough
Author: Diane Morgan
Butterflying branzino is a great way to fast-track when cooking a whole fish. Ask your fishmonger to do it for you.
Author: Alison Roman
Author: Jimmy Bannos Jr.
Author: Ruth Cousineau