Here's a recipe inspired by an idea from my good friend and baking colleague Dawn Woodward of Evelyn's Crackers. You start with brownies and then top them with a swirl of sweetened tahini that gives a delightful nutty depth of flavor and richness. Be sure to use untoasted sesame oil in the batter; the dark, toasted kind would be too strong.
Let these little guys be the stars of your St. Patrick's Day party. They're so fun to make and create an unforgettable impression! —Taste of Home Test Kitchen
Smoky, low-sodium, oven-roasted tomatoes stand in for jarred sauce, and fresh mozzarella adds a cheesy finish to portion-perfect Chicken Parmesan with Oven-Roasted Tomato Sauce.
Dear Parents of Middle Schoolers and High Schoolers, I'm not trying to rat your kids out or anything (since I am almost positive you probably did the same
Our friend Ellen isn’t responsible for the recipe for this delicious, deceptively simple cake. (We can thank Sister Angela at the Convento de la Purisma Concepcion in Penaranda, Spain for that.) Indirectly, though, she is responsible for introducing us
I am completely obsessed with “better than” desserts. Well, cakes. Because I didn’t know you could make anything else “better than…” until I happened upon these Better Than Anything Brownies by Six Sisters Stuff. Turns out, brownies can be made “better than…” after all! I have to come clean with you though. I completely screwed …
So let's get one thing straight, shall we? I am completely and utterly a product of convenience. Growing up, my family rarely made home-cooked meals, and
