One of the steps that separates a mediocre roast chicken from a memorable one is basting. It is important to use a quality bird and cook it at the right temperature for the right amount of time, but if you don't succeed in the basting department, your efforts may fall short.
There is nothing sweeter than these baby animal cookies, all dressed up for Spring. Because the base is packaged sandwich cookies, you can get to the fun part -- decorating -- right away. Cloaked with Candy Melts and embellished with a variety of sprinkles, the whole family can enjoy making these tasty treats.
Crab is a costly and highly perishable ingredient, and its price and availability can fluctuate wildly as coastal fishing seasons open and close. Many manufacturers offer a more pragmatic alternative in the form of imitation crab meat, usually sold in conveniently meal-sized vacuum packaging.
Although devotees of dark chocolate might disagree, most sweet-lovers find the richness of dairy products does good things for the flavor and texture of chocolate.
Fresh tuna bears so little resemblance to what comes in cans or foil packets that they may as well be totally different species. Searing tuna creates a crisp crust that perfectly complements the lusciously tender pink fish in the middle.
It's hard not to like lasagna, one of the most iconic of pasta dishes. Make it thick or thin, dry or runny, rich with cheese or virtuous with a mound of fresh spinach, however you like it best.
While ganache is often used as truffle centers or to glaze cakes, it can also be used for piping decorations. Creating ganache roses requires attention to the consistency of the chocolate and your piping technique.
What better way to welcome your guests to the table than their own personalized name cards? These colorful chalkboard name cards are individual eggs sitting in their own little nest. They are simple to make, and are sure to brighten up your Easter table.
Spruce up your spring table by making these sweet little nest napkin rings. The process is quite simple. You just need a few supplies from the craft store, and you’ll have your friends and family oohing and aahing over your creations in no time!
Keep hollandaise sauce warm by holding it under 160 degrees Fahrenheit and using within 1 1/2 hours or adding soy lecithin as an emulsifier. Refrigerate or freeze: How long does hollandaise sauce last in the fridge? One to two days.