Based on all the negative commentary I've been reading about Red Sauce here on Chowhound, I was dumbfounded to hear the Phantom Gourmet give it a Hidden Jewel rating today. What gives? Has anyone actually eaten at Red Sauce and LIKED it?
Modernist Cuisine's Scott Heimendinger shows how a microwave can make a fluffy, impressive dessert out of boxed cake mix using a technique explored in the new cookbook Modernist Cuisine at Home. (Click here to see the recipe.)
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops