Ingredients: For the Crust: 6 tablespoons/75 grams cold unsalted butter, cut into 1/2 inch cubes, plus more for preparing the pan ; 1 ½ cups/228 grams all-purpose flour ...

1 teaspoon freshly ground black pepper ⅔ cup cold butter, cut into ½ -inch pieces, plus 1 tablespoon butter, cut into ¼ -inch pieces, divided 4 tablespoons ice water ...

We've found the ultimate ingredient combo for the crispiest fried chicken wings you'll ever make. Find out which ingredients ...

1 teaspoon freshly ground black pepper 2/3 cup cold butter, cut into 1/2 -inch pieces, plus 1 tablespoon butter, cut into 1/4 -inch pieces, divided 4 tablespoons ice water ...

Chicken crust pizza is simply stupendous way to swap out the bread element in your pie. Grab a pound of ground chicken and pay attention: Here's how you do it.

Make the dough . Pulse flour, cane sugar, and salt in a food processor until combined, about 5 pulses. Add butter, and pulse until butter resembles small peas, about 12 pulses.

Whisk together egg yolks, eggs, Pecorino, cream, black pepper, and remaining 1 1/2 ounces (2/3 cup) Parmigiano-Reggiano in a large heatproof bowl until well combined. Set aside.

Preparation. For the sauce: 1. In a small heavy-bottomed saucepan set over medium heat, sauté the oil and the shallots for about 2 minutes, or until the shallots soften.

With the crust handled, I turned my attention to the sauce. In Chicago, ... black pepper, fresh and granulated garlic, a bit of dried herbs and a pinch of red pepper flakes.

The goal — liberate cheesecake from the dessert course. And it was easier than we thought. While rich, creamy cheesecake is a fine way to end the meal, we didn’t think it had to be sweet to do ...