Birthdays are a big deal, so you have to pull out all the stops—including a delicious, home-cooked meal. What’s say you bring ...

There’s a moment of pure, unadulterated joy that happens when you take your first bite of a perfect fruit tart – that magical combination of buttery crust, silky pastry cream, and fresh, glistening ...

Barbecue menus for the Fourth can turn real cheesy real quick. And between cocktails, appetizers, side dishes and a hot dog ...

But I wouldn't be willing to shell out an additional £1.50 again. Perhaps I can’t blame it all on the ice cream itself. Maybe the sauce costs extra and the sprinkles do too.

A touch of green onion lent a fresh note that balanced the rich earthy flavours. To complete the savouries, Golden Carbonara, a take on the classic pasta dish, was served in a hollowed egg shell.

1/4 cup finely chopped flat-leaf parsley 10 sheets phyllo dough, plus extra in case of tearing (1/2 pound), thawed if frozen 4 large eggs, beaten 1/4 cup almonds, toasted and coarsely chopped ...

Ease the pastry into the tart pan, pressing it into the corners and patching any tears. Roll the rolling pin over the tart pan to cut off any excess pastry. Refrigerate the tart shell for 10 minutes.

Turn the oven down to 160. Into the tart base place the spring onion, tarragon and baby rocket. In a bowl, whisk the eggs, cream, salt and pepper together and pour into the pastry.

Preheat your oven to 350ºF. Place parchment paper on a baking sheet. Place the frozen phyllo shells on the prepared baking sheet. Bake the phyllo shells for 5 minutes. Let the shells cool completely.

Nov. 13, 2024, 8:45 AM GMT-5 / Updated Nov. 13, 2024, 6:30 AM PST Martha Stewart's Cranberry Tart & Apple Crumb Pie & Brown Butter Shortbread Cookies Dana Gallagher Martha Stewart Cook Time: 55 mins ...

We found the best recipes from Montana—all submitted by local home cooks. In this collection, you’ll find local favorites from all across The Treasure State.

Lay the filo sheets out on a work surface and brush the first sheet with melted butter. Layer another sheet of filo on top and brush with a little more butter. Cut into 8 even pieces.