food section
Keep some pastry dough in the oven and you’re minutes away from these easy cookies from Heather Bertinetti. “Elephant Ear” Palmier Recipe Makes about 3 dozen cookies 1 1/2 cups sugar 2 sheets store-bought frozen puff pastry, thawed 1 tablespoon …
Heather Bertinetti’s pie crust recipe is easy as, well, pie. Pie Dough Recipe Makes 2 (9-inch) pie crusts 2 cups flour Pinch of salt 3/4 cup (1 1/2-sticks) unsalted butter, chilled and cut into 1/2-inch pieces 1/4 cup cold water …
Heather Bertinetti sweetens up traditional gingerbread with honey. Honey Gingerbread Cookie Recipe 5 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon baking soda 1 1/2 teaspoons salt 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons …
Heather Bertinetti’s pecan pie is extra decadent with the addition of bourbon, chocolate and pecan. Bourbon-Chocolate-Pecan Pie Recipe Makes 1 (9-inch) pie 1 1/2 cups sugar 3/4 cup light corn syrup 4 tablespoons butter, melted 6 tablespoons bourbon, whichever brand …
Josh Ozersky’s potato latke recipe has been handed down in his family for generations. Old World Potato Latkes Recipe Makes 6 to 8 servings 4 large white potatoes 1 large onion 2 eggs 1/2 cup flour 1/2 teaspoon baking powder …
Our own Evette Rios makes her debut on The Chew this afternoon — the new daytime food talk show hosted by culinary heavyweights like Mario Batali and Michael Symon. Evette will be a reporting correspondent, covering food, entertaining and design …
Garlicky and crispy, Josh Ozersky’s tastyspuds fall somewhere between has browns and roasted potatoes. Ultimate Roasted Potatoes Recipe Makes 4 to 6 servings 2 pounds red potatoes, quartered 1/4 cup olive oil 2 to 3 cloves garlic, finely chopped 4 …
Josh Ozersky stuffs the middle of this arisocratic cut with sausage for extra porky decadence. Sausage-Stuffed Crown Roast Recipe Serves 6 to 8 1 (14-to-16-bone-in) crown pork roast, Frenched and trussed Salt and freshly ground black pepper 3 to 4 …
When roasting a large cut of meat like this, it’s best to leave it at room temperature for about 2 hours before roasting – this will take the refrigerator’s “chill” off of it and help the meat to roast more …
Sweet Italian sausage and rye bread make this savory stuffing unique to Josh Ozersky. Sausage Bread Stuffing Makes 6 servings 1 tablespoon olive oil 1 pound sweet Italian sausage, removed from the casing 1 large onion, chopped 1/4 cup (1/2 …
With fall’s crisp mornings, bright pumpkins, and vibrantly colored leaves comes something not quite so romantic: cold germs. Fortunately, you can make your own powerful cold medicine that’s good for both preventing and taming colds. The essential ingredient? Elderberries. You …
Hosting a party? Joe Campanale’s champagne punch is a crowd-pleasing cocktail. Festive Champagne Punch Recipe Makes 8 to 10 drinks 1/2 pineapple, peeled, cored and chopped (about 2 cups), plus additional for garnish 2 oranges, peeled, seeded, and chopped (about …
Learn how to make perfectly delicious peanut butter cookies with pastry chef Heather Bertinetti’s recipe. Perfect Peanut Butter Cookies Recipe Makes about 2 dozen cookies 1 cup sugar 1 cup firmly packed light brown sugar 2 sticks (1 cup) unsalted …
Pastry chef Heather Bertinetti’s hot cocoa mix makes a great stocking stuffer or hostess gift. Hot Cocoa Mix Recipe Makes about 4 cups 3/4 cup unsweetened cocoa powder 2 cups non-fat dry milk powder 1/2 cup powdered non-dairy creamer 3/4 …
Nothing says “fall” like pastry chef Heather Bertinetti’s apple cider donuts. Apple Cider Donuts Recipe Makes about 3 dozen (2-inch) donuts 5 eggs 1 cup dark brown sugar 1 teaspoon ground nutmeg 1 teaspoon plus 2 tablespoons ground cinnamon, divided …
Louisa Shafia
Josh Ozersky
Daisy Martinez
Jordan Salcito
Joe Campanale
Evette Rios
Heather Bertinetti
