Choose the right apple, don't peel it, and add nothing more than sugar and water. It's that simple.
Frittata with Cheese and Fresh Herbs
For a firm yet tender frittata, start cooking it on the stovetop and finish it in a moderately heated oven.
Crescent-Shaped Rugelach with Raisin-Walnut Filling
Tender, flaky pastry dough that holds its shape—and holds in the filling—is the key to these traditional but easy-to-make cookie-pastries.
Thick and Creamy Potato Latkes
A two-step technique for grating potatoes yields latkes that are crispy around the edges but still creamy in the center, with serious potato flavor.
Crispy Potato Latkes
For truly crisp latkes, we had to eliminate the one thing potatoes are loaded with.