It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers...
Author: Molly Baz
We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
Author: Chris Morocco
Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint...
Author: Lillian Chou
Store-bought puff pastry and a meat-and-potatoes filling come together as your New Year's Eve dinner centerpiece. The trick to getting a tender and indulgent...
Author: Kat Boytsova
Melt tahini with chocolate in whatever shade you please for a glossy bittersweet filling that will sandwich together rich cocoa shortbreads.
Author: Chris Morocco
Bathe duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for...
Author: Chris Morocco
A good party spread is as much about curation as it is cooking. By using quality store-bought items and plating them up with a little bit of TLC, you have...
Author: Andy Baraghani
Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert.
Author: Andy Baraghani
Cubing and lightly toasting the cornbread preps it for maximum flavor absorption without compromising its sturdiness.
Author: Molly Baz
You'll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget - and then enjoy.