Wild rice preservation advocate Marcia Lavine has this recipe for a savory dish showcasing the grain and three types of sausage.
If you're looking for syrup-sweet, marshmallow-crowned yams, this is not the recipe for you. If you’re interested in sweet potatoes that taste like sweet potatoes with a little extra, then consider Grandma Hill’s approach.
Sourdough bread’s characteristic tang and chewy texture liven up any sandwich. Our goal is to add the same punch to our holiday dressing.
America's Test Kitchen found the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t pool at the bottom of the pan or keep the skin from crisping up.
Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bits of kitchen wizardry around. We want to make the process foolproof.
Too often, this American grain resembles mulch and has a taste to match. We figured out how to tame the flavor and turn out properly cooked rice every time.
Why stop at two? Spice up your holiday table this year with four layers of moist, tender pumpkin cake sandwiched the maple cream.
Come holiday time, middling green bean casseroles monopolize valuable oven space. We wanted a better version—from the slow cooker.
Duchess potatoes are an elegant, French-pedigreed classic in which mashed potatoes are enriched with egg, piped into decorative rosettes, and baked until golden brown. The egg lightens the potato, creating an almost weightless, dainty fluff that contrasts with the crispy, craggy exterior. In 1867, an article in Galaxy magazine lamenting the state of American cooking noted duchess potatoes on the menu of a rare good dinner. For the next century, the dish made regular appearances on the menus of country clubs, ocean liners, and fancy-pants restaurants, but by the 1970s, it seemed stuffy and out of step with the times, and it fell into culinary disrepute. Which is a shame, because duchess potatoes really are something very special.
To elevate our tart to entrée status, we wanted a crust that was delicate, sturdy, and flavorful, with a filling to match. To increase the flavor of the crust and keep it tender, we swapped out part of the white flour for nutty whole wheat, and we used butter rather than shortening. To punch up its flaky texture and introduce more structure, we gave the crust a series of folds to create numerous interlocking layers.