This recipe is a healthier alternative to muffins for my kids. They are nut free and are made with whole wheat flour for a little extra fibre.
This pastry dough is one of our fail-safe Test Kitchen recipes. The combination of lard and butter makes the dough endlessly flaky and easy to work with. A full recipe makes enough for a double-crust pie, so simply halve it for a single-crust pie, using 1 egg yolk instead of a whole egg. Or, even better, freeze the remaining half of the dough for another use.
Put spring on your table with cappelletti (stuffed hat-shaped pasta) and asparagus. Saffron in the dough adds colour and fragrance. In a pinch, use wonton wrappers instead of the homemade dough.
I usually serve these bread sticks as a side to complement a meal. If you have bread machine you could prepare pizza dough that way. If not you can buy dough at the grocery store.
These cookies may look intricate, but they couldn't be simpler to make. To create the green centres, place a log of the mint dough over top of the chocolate dough, and roll up. So easy!
Cream cheese dough is the mark of this classic Jewish cookie.
A brown butter spread gives flaky spiced pumpkin scones nutty flavour and an extra touch of sweetness. Overworked dough can become tough when baked; for the flakiest pastry, knead it just until the dough comes together.
