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Contemplating how to cook the Easter ham? Consider Alton Brown’s favorite way, with his grandmother’s “secret” ham crust recipe. The secret is now out of the bag: brown sugar, mustard, bourbon and pulverized ginger snap cookies. Brush on a layer of mustard (we prefer deli-style or Dijon) Pat on a layer of brown sugar…
Continue reading “VIDEO: Alton Brown’s Secret Ham Crust”
Ever wonder why recipes specify that you bake your item on the top, bottom or middle rack? Most items bake evenly in the middle of the oven. When it’s important to brown the bottom of the food—like a fruit pie where the crust can get soggy—the lower rack is required. It puts the pan or…
Continue reading “TIP OF THE DAY: Adjust Your Oven Racks”
Biscoff spread sweetens a bagel. Photo courtesy Lotus Bakeries. One of our favorite products of 2011 was Biscoff Spread, a creamy, all-natural bread spread that looks like peanut butter but is actually made of ground Biscoff cookies and is nut-free. (Read our review.) Now, a crunchy version is rolling out across the U.S., at…
Continue reading “PRODUCT: Biscoff Spread, Now In Crunchy”
