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    160 Recipes

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    The egg whites should be beaten to soft, glossy, billowy peaks. If beaten until too stiff, they will be very difficult to fold into the whole-egg mixture.

    Recipe #487272

    The quality of the chocolate used will affect the flavor and texture of the fudge. Ghirardelli semisweet and unsweetened chocolate is best for this recipe. Don't make this fudge without the peanuts; they are crucial to the texture. Peanuts can be toasted or not. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks or in the freezer for 3 months. If frozen, allow ample time to let it reach room temperature before cutting. Makes 2.5lbs. Ingredients and instructions for Rocky Road version.

    Recipe #487270

    If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted. If you want a spicier soup, add more red curry paste to taste. For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to one day ahead of time and refrigerated, but it should be completed immediately before serving, as the chicken and mushrooms can easily overcook.

    Recipe #487265

    A garnish is essential to add crunch. Garlic chips, bacon bits, fried leeks, and garlic croutons are good options for garnish. A potato masher can be used instead, the consistency will not be as creamy. If leeks are not available, substitute an equal amount of yellow onion.

    Recipe #487262

    You can add 1 tablespoon grated fresh ginger with the garlic in step 2. This soup can also be served chilled.

    Recipe #487246

    If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step 2.

    Recipe #487245

    Don’t fill the blender by more than two-thirds with hot soup; if necessary, process in three batches. You can also use an immersion blender to process the soup directly in the pot. Use the lowest setting on your toaster to dry out the bread without over-browning it.

    Recipe #487244

    Twelve croissants are baked first; the remaining 10 can be frozen. The croissants take at least 10 hours to make from start to finish, but the process can be spread over two days. Use high-protein all-purpose flour, such as King Arthur, and European-style butter (we like Plugrá). If the dough retracts or softens at any point, fold it into thirds, wrap it in plastic, and freeze it for 15 minutes. Do not make these in a room that is warmer than 80 degrees. Prep time includes rise time.

    Recipe #487203

    Use chilled butter so it won’t melt when you add the melted chips in step 2. If the chilled dough begins to split as you slice it, soften it on the counter for 10 minutes. Prep-time includes chill time.

    Recipe #487202

    If fresh cranberries aren't available, substitute frozen: Microwave them in a bowl until they're partially but not fully thawed, 30 to 45 seconds.

    Recipe #487201

    Use a high quality bittersweet or semisweet chocolate for this recipe, Callebaut Intense Dark Chocolate L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar. You can omit ganache filling for a more traditional cupcake. The cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight container.

    Recipe #487200

    You can hand-knead the dough, but it’s easy to add too much flour during the kneading stage. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days. To freeze the bread for up to 1 month, wrap it with an additional layer of aluminum foil. There is a 8-24 soak/rise time.

    Recipe #487199

    Be careful to remove only the part of the corn kernel sticking out of the cob; cutting deeper will pull off fibrous material. Yukon gold potatoes can be substituted for the red potatoes, minced chives for the basil. Depending on the sweetness of your corn, the finished chowder may need to be seasoned with sugar.

    Recipe #487198

    Use a bittersweet bar chocolate in this recipe, not chips -- the chips include emulsifiers that will alter the cakes texture. The cake batter can be mixed and portioned into the ramekins, wrapped tightly with plastic wrap, and refrigerated up to 24 hours in advance. The cold cake batter should be baked straight from the refrigerator.

    Recipe #487197

    To make this lemon souffle "souffle" over the rim of the dish, use a 1-quart souffle dish and make a foil collar for it as follows: Cut a piece of foil 3 inches longer than the circumference of the souffle dish and fold it lengthwise into fourths. Wrap the foil strip around the upper half of the souffle dish and secure the overlap with tape. Tape the collar to the souffle dish as necessary to keep it from slipping. Spray the inside of the foil collar with vegetable cooking spray. When ready to serve, carefully remove the collar. For those less concerned with appearance, this dessert can be served from any 1 1/2-quart serving bowl. For best texture, serve the souffle after 1 1/2 hours of chilling. It can be chilled up to 6 hours; though the texture will stiffen slightly because of the gelatin, it will taste just as good. Cooking time is chill time.

    Recipe #487196

    Because it is available in most supermarkets and has scored highly in past tastings, Hershey's Special Dark is the chocolate of choice in this recipe. Other bittersweet chocolates will work, but because amounts of sugar and cocoa butter differ from brand to brand, they will produce cakes with slightly different textures and flavors. When crumbling the brown sugar to remove lumps, make sure that your fingers are clean and grease-free; any residual fat from butter or chocolate might hinder the whipping of the whites. If you like, dust the cake with confectioners' sugar just before serving or top slices with a dollop of lightly sweetened whipped cream.

    Recipe #487195

    If the caramel isn’t cooked to a rich amber color, the apples will look pale and dull rather than shiny and appealingly caramelized.

    Recipe #487194

    Using a 3-inch deep, 9-inch round pan to bake the cake gives it straight sides. If you prefer slightly flared sides on your cake, bake it in a 10-inch cast-iron skillet, which streamlines the process in three ways. First, the skillet need not be buttered; second, the caramel topping can be prepared in it directly; and third, the total baking time is cut to 50 minutes, which is 10 to 15 minutes faster than with the cake pan.

    Recipe #487193

    If you like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven. Below are instructions for using a food processor. **If making 2-9" round cakes, make 1.5-2 of frosting.

    Recipe #487192

    Shred the carrots on the large holes of a box grater or in a food processor fitted with the shredding disk. Do not substitute liquid buttermilk for the buttermilk powder. To ensure the proper spreading consistency for the frosting, use cold cream cheese. If your baked cake is of an uneven thickness, adjust the orientation of the layers as they are stacked to produce a level cake. Assembling this cake on a cardboard cake round trimmed to a 6 by 8-inch rectangle makes it easy to press the pecans onto the sides of the frosted cake.

    Recipe #487191

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