Here’s our version of an internet craze: a buttery, tomato-laced, cream-rich sauce enrobing meaty pieces of chicken. We use bone-in skin-off chicken breasts to give the sauce a more savory, bony flavor, with some collagen melted into it to enrich every bite.
If ever there was a melt-in-the-mouth dessert, this is it! Chocolate and caramel tarts are high on the list of the most popular desserts.
This ganache, reminiscent of a chocolate bar, is for the many milk chocolate lovers. It makes a luscious, creamy filling for the Milk Chocolate Caramel Tart and is also excellent to use to frost a cake.
A cookie crust is firmer but more tender than a flaky pie crust. It maintains its crisp and tender texture even when chilled, which makes it more suitable for tarts that require refrigeration.
Mashed potatoes are as American as apple pie and fried chicken. Like those other staples of home cooking, mashed potatoes can be tricky to master. What you need to remember is to not overcook, not overmash—and choose the right potatoes. The best potatoes for beginners to mash are “dry” potatoes usually used for baking, like Idaho potatoes.