European-style dinner rolls are different from their rich, tender American cousins. The dough for these rustic rolls is lean and the crumb is open, with a yeasty, savory flavour. But the best part might be their crust—so crisp it practically shatters when you bite into it, yet chewy enough to offer satisfying resistance.
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By America’S Test Kitchen The Associated Press
Baked Brie topped with jam or fruit is popular for good reason. When the cheese is warmed, it becomes rich and gooey, and pairing it with sweet fruit brings out the savory notes in the cheese.
There is much to love about sweet, nutty pecan pie, but it’s easy for this simple dessert to turn out tooth achingly sugary and void of pecan flavour, with a curdled filling sogging a leathery crust.
We wanted to create the ideal recipe for a not-too-sweet pie with a smooth-textured filling and a properly baked bottom crust. We decided to start from the bottom up.
Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze. We wanted to guarantee moist meat in a nuanced glaze.
Panini, sandwiches traditionally cooked in a ridged press, are hard to get wrong—but also surprisingly hard to get just right.
Delivering bright apple flavour and a temptingly moist crumb, this simple yet stunning Bundt cake demands a prominent place in your brunch spread.
This quiche’s velvety custard makes it perfect for an elegant affair or a laid-back brunch. Store-bought pie dough, partially baked and still warm, can be used in place of the homemade crust.
LEEK AND GOAT CHEESE QUICHE
Start to finish: 3 hours 30 minutes (plus 2 hours, 45 minutes chilling and cooling time)
Unless you have access to multiple ovens, only a very large turkey will do when you’ve got a crowd coming to dinner. But finding a container large enough to brine a gargantuan bird can be tricky, and turning the bird in the oven (our usual method for evenly cooked meat) can be tricky.
This elegant nut tart is surprisingly easy to prepare, thanks to the very simple filling. For the filling, we used a pecan pie base but swapped in walnuts, reduced the amount of sugar, and added a hefty amount of vanilla as well as a hit of bourbon (or rum).
Cornbread and sausage stuffing is a compelling alternative to the usual bread-based dish. But the recipes we tried all called for store-bought cornbread, which had a fluffy texture that resulted in mushy stuffing. We’d have to make the cornbread from scratch.