These flourless cookies get their volume from whipped egg whites (like a meringue) instead of grains, making them gluten-free and melt-in-your-mouth delicious. A chocolate chip in each bite adds to the rich chocolate flavor. Flourless Chocolate Cookies Makes 16 cookies Active Time: 15 minutes Total Time: 40 minutes 1 cup confectioners’ sugar 1/4 cup unsweetened…
Put a More Interesting Spin on Roasted Potatoes
In this recipe, salt does double duty: Not only does it give the potatoes their salty taste, but it also gives them their creamy texture. There’s a lot more salt dissolved in the super-salty boiling water than there is in the raw potatoes. So, as the spuds cook, some of that dissolved salt moves from…
A Beet Stunner That Will Win Over the Haters
Beets: People either love them or hate them, and this can create a divide at the dinner table. Now, I can’t promise that any of your beet-averse family members or friends will do a complete 180-degree turn on their opinion when it comes to these earthy roots. I can suggest, however, that this gratin might…
Kids Can’t Get Enough of These Pull-Apart Pizza Rolls
Tear-and-share bread, monkey bread, bubble bread—they’re all different names for the same kind of dish: balls of dough, baked close together in a pan, that are served warm and pulled apart with your hands. While there are lots of savory tear-and-share breads (like this one!), its roots are sweet. In the 1950s, a Hungarian dessert…
The Family Table: 30 Years of Sourdough Biscuits, Made With Love
Submitted by Jared K. Vawter, Bakersfield, California Sourdough is not an ingredient; it is a relationship. If you care for and nurture your sourdough, it will return to you all the love and devotion a one-celled organism can give. Thirty years ago, I bought a jar of sourdough starter at St. Andrew’s Abbey fall festival in…
How to Make the Perfect Lemon Tart With a Foolproof Filling
There are recipes where taking a few shortcuts or starting with store-bought components is just fine. And then there are recipes where the very best version takes some extra time and effort, but the payoff makes it worth it. Friends, this classic lemon tart is definitely the latter type of recipe. It calls for a…
The Family Table: In Granny’s Pound Cake, Memories by the Slice
Submitted by Pamela M. Saunders, Suffolk, Virginia I grew up next door to my grandmother. She and I were each other’s eyeballs. Every Saturday, I went next door and we baked her pound cake. I remember sitting on a stool with folding steps as she worked. At first, when I was very young, I could just…
A Crowd-Pleasing, Cold-Weather Dessert: Apple and Dried Cherry Custard Crisp
Fruit crisps might have been one of the first American desserts recorded. Still, they never seem to go out of style. Early Americans created fruit desserts with some very funny names like pandowdy or buckle. The simpler named fruit crisp is just a mixture of fruit on the bottom and a streusel layer on top….
How to Make the Best Buttery, Flaky, Berry-Studded Scones for Breakfast
One key to flaky, tender scones is the ingredients you use, but another is the temperature of those ingredients. Using chilled butter—and mixing everything together quickly, before it warms up—helps create those perfect flaky layers. Using frozen berries helps keep the dough’s temperature low. It also prevents the bright berry color from bleeding out of…
Stuffed Mushrooms With a Mediterranean Accent
A mixture of tomatoes, spinach, feta, olives, and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish, or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner. Greek Stuffed Portobello Mushrooms Active Time: 15…
US News
RSS Error: A feed could not be found at `https://www.theepochtimes.com/c-us/feed`; the status code is `200` and content-type is `text/html; charset=utf-8`