Inspired by my mother's Christmas Eve dinner, I have a roast in the freezer that I'd like to thinly slice and use for a roulade. No particular flavor in mind, just the wish to try a new-to-me way of cooking beef. Any suggestions? Thanks!
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy