If you’ve never had whole wheat puff pastry before, you’re in for a treat. While many people love the taste of the buttery layers of traditional puff pastry, adding whole wheat flour gives it a hearty, nutty taste that I find especially appealing when paired with apples. I also reason that the whole wheat balances out what some might consider an injudicious amount of butter in the dough. This is a quick puff pastry, adapted from a technique I learned from Linda Zagula, that takes a fraction of the time and work required to make the traditional kind. It still takes six turns to roll it out, but you do the first four all at once, then the last two later. And the pastry recipe makes enough for two tarts, so you can wrap the extra piece and stash it away in the freezer, ready for the next tart.
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.