Turkey leftover recipes, planned: sandwiches Friday, carcass soup Saturday, pot pie casserole Sunday, enchiladas or the freezer Monday, plus the FSIS storage rules that keep it all safe.
The best baking sheet for most home cooks is a plain, uncoated aluminum half sheet pan with a rolled rim. It’s not fancy, it isn’t expensive, and it’s the pan nearly every cookie and sheet-pan recipe you’ll ever follow was written around. Buy two, add a wire rack that fits inside, and you’re set for…
A good sugar cookie recipe for decorating does two jobs. The stars come out of the oven still looking like stars, and the tops bake flat enough that icing sits smooth instead of sliding off a dome. If your cut-outs have ever puffed into blobs, lost their points, or baked with a bumpy top, it’s…
Whisk cocoa and sugar into a glossy paste before the milk goes in, and your hot chocolate comes out smooth, not chalky. One-mug recipe, microwave method, and a jar of mix.
The best Dutch oven for most home cooks is a 5.5- to 6-quart round enameled pot. Here are our picks at every price, what the $400 one actually buys, which size to get, and what to check the day it arrives.
An overnight sourdough cinnamon rolls recipe: mix in the afternoon, shape at night, bake in the morning. Plus the discard-and-yeast version and the fix for rolls that won’t rise.
Easy dinner rolls that bake up soft and fluffy: the recipe, why rolls go dense, the center-roll doneness check, and a make-ahead plan for Thanksgiving.
This cinnamon rolls no yeast recipe gets you a warm pan of soft, swirly rolls in about an hour, with no rising, no proofing, and no yeast at all. If you’ve tried one before and ended up with something closer to a dry cinnamon scone, you’re not alone. Most recipes admit that no-yeast rolls “can…
How to make graham cracker pie crust that slices clean: the ratio by weight, how to press it, when to bake it, and how to keep it crisp under pumpkin pie.
How do you make an apple crisp that actually comes out crisp? You slice the apples evenly, toss them with a little sugar, spice, and thickener, cover them with a lumpy cold-butter oat topping, and bake until the juices bubble thick in the middle of the pan, not just at the edges. That last part…
