Acquire great cooking skills and create delicious appetizers
This One-Pot Spicy Vodka Burrata Pasta cooks entirely in a single pan in exactly 30 minutes. Dry penne simmers directly in a spicy tomato and vodka broth, naturally thickening into a rich sauce without needing to drain any hot water. Finished with a fresh ball …
As with many traditional dishes, the answer to “how to make matzo brei” varies from recipe to recipe. But, no matter whom you ask, the staple Passover breakfast always starts with two core ingredients: matzo and beaten eggs. From there, debate ensues. How many matzo …
And utterly tempting and completely satisfying dip! Made with a rich cream cheese and tangy sour cream base blended with a homemade everything bagel seasoning. It’s a party staple.
Prep10minutes minutes
Servings: 12
To make homemade bagel chips:
Buttery Hawaiian rolls split open. Piled high with sliced turkey, tangy cranberry sauce, and a sharp smear of Dijon. Topped with melted cheese that oozes into every crevice. Baked until golden and gooey each bite is warm, sweet, savory, and ridiculously satisfying. SO. SO. GOOD. …
These easy Baked Apples are infused with cinnamon and brown sugar from the inside out and taste like the filling for apple pie. Enjoy them as-is for a cozy fall treat, or serve them topped with whipped cream, ice cream, or caramel sauce. Prep Time: …
A pockets of sunshine, folded into golden, buttery pastry that shatters at first bite. Inside, cherries burst like tiny jewels tart, bright, and glistening swirled into a jammy hug that tastes like summer’s last kiss. Effortless to make, yet impossibly elegant: these turnovers turn a lazy afternoon into a moment of edible stardust. Pure, uncomplicated joy in every flaky layer.
1½ cups pitted dark sweet cherries
1½ cups pitted sour cherries
¼ cup (50 g) granulated sugar
2 tsp. cornstarch
1 tsp. fresh lemon juice
½ tsp. vanilla extract
1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
All-purpose flour, for surface
1 large egg
2 Tbsp. raw sugar, such as turbinado
Combine 1½ cups pitted dark sweet cherries, 1½ cups pitted sour cherries, ¼ cup (50 g) granulated sugar, 2 tsp. cornstarch, 1 tsp. fresh lemon juice, and ½ tsp. vanilla extract in medium saucepan; toss to coat. Let cherry mixture stand 30 minutes at room temperature to coax out juices.
Stir mixture gently over medium-high heat until juices boil and thicken slightly, about 2 minutes. Cool cherry pie filling completely.
Position rack in center of oven and preheat to 375ºF. Roll out 1 puff pastry sheet on lightly floured surface to 11½” square. Cut into 4 equal squares. Repeat with second puff pastry sheet.
Arrange 6 pastry squares like diamonds on surface, spacing apart (reserve remaining 2 squares puff pastry for another use). Place ⅙ of cherry pie filling in center of lower half of each pastry diamond. Beat 1 large egg in a small bowl to blend. Brush edges of pastry with beaten egg, then fold top half of pastry over lower half to form a triangle. Press firmly on pastry edges to adhere, then fold edges over, enclosing filling completely and creating double edges; press with fork to seal.
Place turnovers on large parchment-lined rimmed baking sheet, spacing 2–3″ apart. Using tines of fork, pierce top crust of each turnover in 3 places to allow steam to escape during baking. Brush tops and edges of turnovers with beaten egg; sprinkle with 2 Tbsp. raw sugar.
Bake turnovers until crust is golden brown and filling is bubbling thickly through steam holes in crust, about 35 minutes. Cool slightly. Serve turnovers warm or at room temperature.
Do Ahead: Cherry pie filling can be made 1 day ahead. Cover and chill.
Editor’s note: If you can’t find sour cherries, double the amount of sweet ones and increase the lemon juice to 1½ Tbsp.
Such a refreshing fruit salad! Sweet, crisp grapes are tossed with a rich cream cheese dressing, and paired with crunchy pecans for contrast! This is one of those simple satisfying sides that people love at cookouts. It uses basic ingredients yet produces incredibly delicious results! …
This bruschetta recipe is an easy, delicious summer appetizer! Perfect for tomato season, the sweet, juicy tomatoes pair beautifully with crisp bread. The key to making it shine is using high-quality ingredients—because it’s so simple, every flavor truly stands out. Prep Time: 15 minutes minsCook …
Homemade chocolate pudding never disappoints. It’s familiar without being boring and has a luscious texture and rich chocolate flavor that, let’s be honest, is leagues ahead of even the best store-bought versions. It’s also the rare chocolate dessert that doesn’t require turning on your oven. The main flavoring here is chopped bittersweet chocolate, so splurge on the best you can afford.
½ cup sugar
2 Tbsp. cornstarch
Kosher salt
4 oz. fine-quality bittersweet chocolate, chopped, plus more for garnish
1⅓ cups whole milk
1 large egg yolk
1 Tbsp. unsalted butter
¼ tsp. vanilla extract
Sweetened whipped cream for serving (optional)
In a heavy medium saucepan whisk together ½ cup sugar, 2 Tbsp. cornstarch, and a pinch of kosher salt. Add chocolate to sugar mixture and set aside.
Whisk 1⅓ cups whole milk and 1 large egg yolk in a small bowl to combine. Gradually add milk mixture to the dry ingredients. Place saucepan on the stovetop over medium heat and bring to a boil, whisking constantly. Cook pudding until thickened, making sure to scrape into the bottom corners of the saucepan, about 1 minute. Remove pan from heat and whisk in 1 Tbsp. unsalted butter and ¼ tsp. vanilla extract.
Divide warm pudding between two 8-oz. ramekins. Chill chocolate puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes. Top with dollops of sweetened whipped cream and chocolate shavings (if using).
NOTES:
Bar chocolate or wafers are preferred since chocolate chips are often made with stabilizers that prevent them from melting not good for pudding. Avoid milk chocolate, which would throw off the balance of flavors. If you prefer a dairy-free dessert, swap the whole milk for almond milk, oat milk, or whatever alternative you keep on hand, and use a plant-based butter.
Arguably the most sensitive moment of this simple recipe for two is when you put the portioned puddings into the freezer to chill. Cover each homemade pudding carefully, making sure the plastic wrap touches the surface of the pudding to prevent a thick skin from forming.
There are all sorts of ways to customize this easy chocolate pudding recipe: For a fancy affair, garnish the tops of the puddings with a spoonful of whipped cream and a dusting of chocolate shavings or unsweetened cocoa powder. Something more casual? Go with crushed Oreos or brownie crumbles or swirl in a dollop of peanut butter while the chocolate is still warm. No matter how you dress it up or down, creamy chocolate pudding is always in style.
Pudding can be made 3 days ahead; keep refrigerated.
Think of Palmier Cookies as buttery little scrolls of joy that melt the moment you bite into them. Crispy, delicate, and impossibly elegant, they turn a simple coffee break into a moment that feels just a bit magical. Perfectly simple, yet unforgettable. rep Time 15 …