[ad_1] Let puff pastry sit at room temperature about 4 minutes to soften slightly. Roll out on a lightly floured sheet of parchment paper, dusting with...
[ad_1] Place orange in a large saucepan and pour in cold water to come 1″ up sides of pan. Bring to a boil, then remove immediately...
[ad_1] Carefully remove pan from oven; add potatoes, turning each one to coat and moisten exterior. Return pan to oven and roast potatoes, turning every 10...
[ad_1] Heat 2 Tbsp. olive oil in a large skillet over medium-high. Add a quarter of the brussels sprout leaves and cook, tossing once or twice,...
[ad_1] There’s no other way to say this, but this pumpkin bread is moist. (DEAL WITH IT.) It’s even moister—which isn’t a word—the day after baking....
[ad_1] Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half...
[ad_1] Cook broccoli in a large pot of boiling salted water (leave florets attached to stem so it’s easier to get in and out of the...
[ad_1] Place a rack in center of oven; preheat to 350°. Butter a 9×4″ loaf pan, fully coating bottom and sides. Line pan lengthwise with parchment...
[ad_1] The hands-off method for slow-roasting fish in the oven is tried and true for me. Instead of babysitting a piece of salmon on the stove,...
[ad_1] Blend remaining whole spices, buttermilk, lime juice, serrano chiles, scallions, ginger, garlic, 15 curry leaves, 1 Tbsp. salt, and 1 tsp. cayenne in a blender...