But these donuts are truly exceptional because they taste like a traditional donut you ate while growing up as a kid. The texture is spot on—super tender and light. So, I figured it was time to try my hand at making them at home. I went one step further and made my version gluten-free, so everyone could enjoy them. Use a Donut Pan to Make Homemade Donuts These are baked donuts (as opposed to fried) and while I generally try not to write recipes that require special equipment, you do need a donut pan to pull these off....

Tender as it is, pork tenderloin on its own isn’t the most flavorful of pork cuts. But it lends itself to all sorts of spice rubs, in this case herbes de Provence, a mixture of herbs typical of the south of France. The mix I’m using includes thyme, rosemary, tarragon, and lavender. The floral notes of the herbs work great with both the peaches and the pork, and act as a flavor bridge between the two....

Using a pizza stone correctly isn’t rocket science, but there are a few tips and tricks to get the best performance out of your stone. How to Cook with a Pizza Stone Pizza stones come in a variety of shapes and sizes and are relatively cheap to buy – at least, compared to constructing a brick oven in your backyard! I like square or rectangle stones because they fit well in my oven and offer a bit of room on either side of my pizza....

Loaded Mashed Potatoes Loaded Mashed Potatoes are a terrific answer to the question “what do we do with all these leftover mashed potatoes?” For some reason I can’t ever estimate how many potatoes to make for a meal, so I always end up with plenty left over. This mashed potato casserole recipe completely changes the flavor of regular mashed potatoes and can be served alongside ham, chicken, steak, fish, just about anything!...

Salad with Fresh Color and Flavor This Mandarin Spinach Salad with Candied Pecans is the perfect salad to serve no matter the season. Spinach Salad is ideal for taking to potlucks and summer barbecues because it’s so pretty; it tastes fresh and delicious and can feed a crowd, but is gorgeous enough to serve on a Christmas buffet or Thanksgiving Day table. Even my picky kids love this salad because they think the pecans taste like candy....

Piña Colada Smoothie If you like Piña Coladas and getting caught in the rain, you’re not alone. Hello! There was an entire song written by Rupert Holmes about the “Escape” this beverage provides. But not everyone is into the added sugar content that sometimes accompanies this sweet drink. Luckily, we have the answer for you. This Piña Colada Smoothie doesn’t have a lot of processed sugar and it’s full of fruit!...

Peanut Butter Cup Cookies Peanut Butter Cup cookies are the perfect treat to make when you want something sweet RIGHT NOW and don’t want to slave away over a dessert. Sweet little mini peanut butter cups are nestled into a soft, chewy peanut butter cookie for delightful little bites that disappear about as fast as you can take them out of the oven. We make these for Christmas to add to our goodie plates, but they’re also our go to for Sunday nights when we’re playing games with the family and need a quick dessert....

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Sour Cream Chicken Enchiladas I serve these Sour Cream Chicken Enchiladas with our Mexican Rice, our Restaurant Style Refried Beans, and our Best Guacamole Ever. Everyone LOVES this meal! It tastes better than eating out and much less expensive. These Chicken Enchiladas are really easy to throw together when the chicken is prepared ahead of time. Best Way to Prep Shredded Chicken My favorite method for preparing shredded chicken is in the slow cooker....

That’s because if you finish your food first, you’ll be assured of seconds. In our family we kids perfected the art of eating quickly with strawberry shortcake. If there was one food we dreamt of, fought over, couldn’t get enough of, it was strawberry shortcake. Made with biscuits. And real whipped cream. Sigh. There is no more of a perfect dessert than this. Which is why, when my mother asked me to make something for her book club meeting, and with big, juicy, sweet strawberries showing up in the markets all over town (even at a street vendor on the corner of my block), that I couldn’t wait to make these mini shortcakes....

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It’s a vegetarian extravaganza for special gatherings. Yes, it takes some time to put together, but it’s not daunting to pull off! Once you break it down you will see it is not overwhelming and you won’t have a sink full of pots and pans. How to Make Vegetarian Moussaka Moussaka is the ultimate Greek comfort food, and that’s true for both the vegetarian version and this more traditional version made with beef or lamb....

Pick through the fresh berries, discarding any bad ones, and add them to a bowl filled with one part vinegar to three parts cool water. Swish them around, then add the berries to a colander and rinse with water. Drain, then gently dry as much as possible on a clean kitchen towel. Store in a roomy container lined with dry paper towels, leaving the lid cracked. They’ll typically keep for a week or more Many people leave their potatoes in a bowl on the counter, which is fine for air circulation and acceptable for temperature, but it does not meet the final criteria: darkness....

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My father originally found a recipe for apple cranberry pie years ago in Bon Appétit magazine (Oct, 1998). We’ve modified it somewhat over the years, experimenting with different crusts and baking temperature and times. We love the sweet and sour interplay of apples and cranberries in this pie! The Best Apples for This Apple Pie Like our classic apple pie, this one benefits from a mix of different kinds of apples....

It sort of looks like broccolini or Chinese broccoli, with longish stems, small green florets, and lots of leaves. It’s actually more related to turnips than to broccoli, and tastes a little like mustard greens, slightly bitter but more nutty. Slightly bitter, usually that is. Blanch Broccoli Rabe To Remove Bitterness The first time I cooked broccoli rabe it must have been really late in the season, because those greens were so bitter none of us (hardened bitter greens eaters that we are) could take more than one bite....

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History of Chiles en Nogada Here’s what Diana Kennedy in her seminal The Cuisines of Mexico has to say about the dish: The recipe is said to have been concocted by the grateful people of Puebla, who were giving a banquet in honor of Don Agustin de Iturbide’s saint’s day, August 28 in 1821. He and his followers had led the final revolt against Spanish domination; as self-proclaimed emperor he had just signed the Treaty of Cordoba....

Even better, Matzo Toffee is vegan, so you can serve it after any Seder meal. A Family Favorite I first learned about this kind of toffee from my Aunt Belinda, who taught me how to bake all kinds of delicious treats when I’d stay at her house as a kid. We made it with a recipe that used saltine crackers in the same way matzo is used here (not on Passover, of course!...