Macarons are light-as-a-feather French confections that can be assembled pulling from a mix-and-match palette of sweet fillings and bases. Our recipe for this sophisticated French treat offers variations for vanilla bean, chocolate, peanut, coconut, raspberry and pistachio macarons.
Cabbage and oh so much more, really what vegetable isn’t right for slawing? And what occasion doesn’t benefit from a crunchy slaw on the buffet table? It’s the perfect partner for grilled meat, burgers, sandwiches, and more. Find your signature recipe here.
The better the quality of chocolate used in these caramels, the more delicious the result. Caramels should be individually wrapped in cellophane or waxed paper the moment they are cut or they will absorb moisture from the air and begin to ooze.
Chard leaves turn rich and tender when cooked; here, the mild stems provide a vivid topping. To ensure that the phyllo dough does not become dry and brittle, thaw it completely in the refrigerator; keep it covered with a towel as you work.
If you want to get your party off to a good start, better serve a bacon appetizer -- or two! Wrap just about anything in bacon and it tastes better, add bacon to a dip, to a tart, and yes even make jam out of pork.