I adored Tucci’s fruit tarts, so he shared this recipe with me one morning as we were leaving Annecy and I was already pining for my tarts.
Shake Shack’s core question was: What makes a great chicken sandwich? The chicken! Where to find enough good, all-natural meat? And how to portion it? The Shacks steep the chicken in a tenderizing sous vide bath; at home, it’s a buttermilk marinade.
This dough is scrumptious with Kate McDermott’s savory Sausage and Apple Pie.
This pie dough recipe by pie expert Kate McDermott may very well be the only pie dough recipe you’ll ever need for your Thanksgiving pies.
We loved the waffles Chris made for this week’s pre-show meal. Our show was a celebration of summer berries, and the waffles were a perfect way to highlight these farmstand beauties.
When I was a web producer at FineCooking.com, I thought about Jill Silverman Hough’s Honeyed Fig and Goat Cheese Tart from its development phase in the test kitchen all the way through its debut in the magazine and on the web. I’ve made it many, many times since then, only never exactly how Jill wrote […]