toasted pecan cake
When it’s quiet around here, it generally means one of two things: 1. I’ve been cooking a series of duds, or certainly nothing good enough to clear my throat into…
Rosarita Chicken Enchiladas
Chef’s Note “very good tasting dish” READY IN: 40mins SERVES: 6 YIELD: 2 enchiladas UNITS: US IngredientsNutrition 1 whole chicken 1 (14ounce) canchopped green chilies 1 cup black olive, sliced…
Simply Steamed Asparagus Recipe
"Makes even tough asparagus, tender and tasty! Try using vinaigrette dressing in place of the butter too." Ingredients Adjust US Metric 1 bunch asparagus spears 1 teaspoon butter 1/4 teaspoon…
Gin and Juice Pops
Active Time: :10 Mins Total Time: :8 Hours 10 Mins Yield: :Serves 12 (serving size: 1 popsicle) Campari balances out the sweetness that Hawaiian Punch provides along with that eye-catching…
Chocolate-Stuffed Marshmallows Are Almost Here, and S’Mores Will Never Be The Same
Summer isn’t summer without biting into a s’more around the campfire and tasting the ooey-gooey marshmallow combine with the melted chocolate. The amalgamation of the two sweets is childhood summer…
7 Ways to Make Your Cake Better Every Time
Pastry has never been my forté. I can put together a batch of chocolate chip cookies or one-bowl blondies pretty well, but I have had a series of disasters with…
Pletzel
Chef’s Note “A word from ATK: While kneading the dough in a stand mixer on high speed, the mixer tends to wobble. To prevent this, place a towel or shelf…
Reese's Is Freezing Its Peanut Butter Easter Eggs and You Can Win a Batch This Summer
Everybody knows that Reese’s seasonal candies (eggs, pumpkins, trees, etc.) are better than the O.G. peanut butter cups. It’s just a fact. Candy aisles feel rather barren in the months…
Moroccan Chicken Tagine
Photo by Andrew Scrivani Safoi has many beautiful tagines in her home in Michigan. A tagine is a cooking vessel used in many Moroccan recipes that's make of earthenware and…
Easy Ginger Beef Recipe
"In looking for a healthier version of the standard ginger beef, I came up with this non-deep fried version. The longer you marinate the beef, the more ginger flavor it…