Sometimes nothing beats simplicity. Like with our zucchini quiche, which is both delicious and easy to make. Beginners will ...

After learning from an Italian pastry maestro, I’m sharing this foolproof sweet dough recipe—so soft, buttery, and aromatic, ...

Maybe you already have your favorite pie dough recipe memorized, but it’s when we get to rolling out the crust that we meet a ...

Gone are the days of sneaking forbidden bites! Pillsbury revolutionized the market by making ALL their refrigerated cookie ...

1. Set the oven at 425 degrees. Line a large baking sheet with parchment paper. 2. In a bowl, whisk the flour, cornmeal, ...

Rye flour. This is the part of the story where I tell you to go to Odys & Penelope and order pastry chef Karen Hatfield’s chocolate pie. Hatfield, one of this town’s best pastry chefs, makes ...

It was back 21 years ago, when Kingsford, then Al Forno's executive chef and CEO, shared the recipe for a cheese and herb ...

Add the all-purpose flour and bread flour, followed by the salt. With a rubber spatula or a wooden spoon, stir the dough until all of the flour has hydrated and it begins to form into a ball. 2.

1 teaspoon kosher salt. 1/2 cup ice-cold water, plus more as needed. DIRECTIONS. In a large bowl, mix the flour, shortening and salt with a pastry blender until crumbly, and the bits of flour and ...

The dough should be soft and elastic but not sticky; add a little bit more flour if needed. Shape the dough into a ball. 3. Line a large bowl with a clean linen dish towel.

To avoid potential Salmonella infections from raw flour or eggs, the CDC urges people to not eat uncooked dough or batter, follow all proper cooking/baking instructions and clean every utensil ...