If you have a gluten or wheat sensitivity, fear not! I have the solution for you. This chicken pot pie is the perfect recipe, and you can easily use the same crust for a dessert pie.
Symphony brownies are simple and show stopping! Packed full of almonds and toffee, what's not to love?
Of all the appliances we stock our kitchen with, the blender, immersion blender, and the food processor are among the most useful. At first blush, they seem to perform similar tasks -- and could even be interchangeable. But take a closer look, and you'll see each one has an expertise.
The acidic green tomatoes automatically create a balanced flavor with the cheeses and olive oil, and they lack the sweetness of ripe tomatoes, so the outcome is very different from a peak-of-summer red tomato dish.
It's pumpkin season! Orange cans of pumpkin purée are everywhere -- put this fall pantry staple to good use with these pumpkin-packed recipes the whole family will love.
Substituting in cooking is typically fair game: Having all the exact ingredients on hand is a rarity, then there are those times when you omit something out of preference and taste -- or dietary restrictions. But when it comes to baking, it gets a little trickier.
By: Perry Santanachote Credit: Drew Swantak/Thrillist ...
We bet you're already thinking about how great the French toast will be......
Sure, if you get caught up in a conversation with guests and deeply involved in a negroni or two, you risk crossing the line between well done and charred. But you'll find that there's quite a bit of leeway here.
The good news is that there are always alternatives, and I love coming up with a healthy solution to a food problem. I baked this apple with its own pulp, chopped pecans, and pumpkin spice. It was so easy I probably don't even need to give you directions but I will anyway!
By Caroline LangeMeals should not be brief. We like to linger at the table, sneaking cold potatoes with our fingers and refilling our wine glasses and...
Kathy came from a home where my aunt made everything from scratch, even brioche French toast. My mother was most comfortable reaching for an easy fix in the freezer and had a whole comedy routine about it. She called herself "The Swanson family's best friend."
It is with delicious, carb filled sweets on my mind that I created these cupcakes. Butterscotch is one of my all-time favorites, and the butterscotch shell coating this fluffy marshmallow frosting is seriously fabulous.
I topped it off with some whipped cream (flavored with a little coconut milk) and some more coconut, toasted this time. If you want you could add a little coconut extract to the whipped cream for even more coconutty goodness.
We love a layer cake as much as the next person, but sometimes you want cake and you want it now. There's no time for messes, multiple bowls, and ood...
If you've ever lived near a Jewish bakery, or had a family member who baked in the Jewish and Eastern European traditions, you'll find much to love about this book.