FOOD FUN: Three Crusts In One

Why not make your pie or cheesecake with three crusts, with this idea from Reynolds Kitchns?   Can’t decide which type of crust you want on your pie or cheesecake? Use two or three different crusts! This idea is from Reynolds Kitchens, which used gingersnap, chocolate wafer and vanilla wafer crumbs in one crust: something…
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TIP OF THE DAY: Don’t Crowd The Pan…& Use The Right Pan

Top Chef Sylvain Harribey of the Sofitel New York shares this tip: When you cook, don’t overcrowd the pan with the ingredients. In a packed pan, foods end up steaming rather than caramelizing. This adds cooking time and subtracts taste. All ingredients should fit comfortably in one layer. Either use a pan that’s big enough…
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ACADEMY AWARDS RECIPE: Popcorn Cupcakes

Popcorn and a movie? How about popcorn cupcakes and a movie awards show? Jessica of PNP Flowers Inc. created these fun cupcakes with popcorn. The popcorn is both in the batter and a garnish on top of the icing. Why not whip up a batch for your Oscar nibbles? Here’s Jessica’s recipe; the original recipe…
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TIP OF THE DAY: Make A Savory Galette

Beet and Sweet Potato Galette from Vermont Creamery.   Shoo the winter blues away with a colorful galette. In the pastry world, a galette is a rustic, open-face pie, made without a pie pan. It is flat, with a turned-up crust that wraps around the filling to create a “dough pan.” It can be round,…
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RECIPE: Rose Pear Galette & The Different Types Of Pears

Given the markup on roses for Valentine’s Day and Mother’s Day, you might want to bake your own roses. These lovely individual tarts are made from seasonal pears. (See the different types of pears, below.) If you prefer an apple rose tartlet or a vegetable rose tart, take a look at these rose pastry recipes.…
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