When the talk is about biscuits I always think of Leah Chase, chef and owner of Dookie Chase’s in New Orleans, and those she baked for us on one of our Master Chef TV programs. They were the tenderest, the lightest, and really the best I ever remember eating. This is our interpretation of her method. The key to tender biscuits is using light, rapid movements, so that you activate the gluten in the flour as little as possible, and the flour itself plays a role. Southerners make their famous biscuits with soft wheat (low gluten) flour, and to approach its equivalent use part regular all-purpose and part cake flour as indicated here.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.