Turns out Timothée is a little less into the sophisticated allure of an espresso martini. When it comes to kicking back and relaxing with a beverage, he prefers his drinks on the simpler side. In fact, I bet you could probably whip one up right now.

What is Timothée Chalamet’s favorite cocktail?

In an interview with Brittany Broski, Thimothée says that he loves a rum and Coke! Specifically, he loves a Captain Morgan and Coke. The whole interview is a delight, and it’s worth a watch if you’re a fan of either Timothée or Brittany.

What’s interesting about this revelation, though, is that Timothée admits to not really being a big drinker. He didn’t spend a lot of his time in college partying. “I was obsessed with acting,” he says. “I know it sounds lame, but I’m a theater kid through and through, so that was my pursuit.” In my personal experience, being a theater kid does not negate getting drunk, but c’est la vie!

I guess it makes sense, then, that Timothée has such a simple favorite when it comes to cocktails. And listen, there’s nothing wrong with a rum and Coke! Mixed drinks are classics for a reason: They’re simple and reliable. There’s not a lot to get wrong when you’re mixing together just two or three ingredients plus a garnish.

Now that Timothée is getting older, I do think he could find some cocktails to add to his repertoire. My personal favorite cocktail is a French 75, which would be a nice pairing with his Tarte d’Alsace. But if he wants to stick to the rum route, maybe he could switch things up with a Cuba Libre or a Dark and Stormy.

Related:

• Classic Rum Drinks You Need to Add to Your Repertoire
• This Is What Timothée Chalamet Eats for Breakfast Every Day
• Easy Batch Cocktails to Sip at Your Next Party

The post Timothée Chalamet’s Favorite Cocktail Is Not an Espresso Martini appeared first on Taste of Home.

The 26-year-old rapper is from Tampa, Florida, and her “swamp princess” moniker is central to her aesthetic. When she isn’t recording viral hits like “Anxiety” she is taking her snack time very seriously. She doesn’t reach for alligator bites—even though they sound delicious. Instead, she likes her food to be of the bright pink and pickled variety.

What is Doechii’s favorite snack?

In an interview on YouTube, she’s asked what her favorite snack is. “Pickled eggs,” she says. “They’re so good.” And she wouldn’t just eat the pickled eggs by themselves; she would actually mix them with hot sausage for a kind of DIY-bodega egg salad. “I think it’s a Florida thing,” she tells the interviewer.

I’m not from Florida, and I have never heard of this combination, so I think it’s safe to say it is a very regional invention! Maybe it’s so regional that it’s specific to Tampa, or perhaps…Doechii’s house. I think it probably tastes amazing!

Pickled eggs are a classic bar snack, and they get their bright pink color from the beets they pickle with. It’s a recipe that has roots in Pennsylvania Dutch cuisine, which is a twist on German-style pickled eggs. Pickled snacks of all kinds are certainly having a moment in the sun right now, and there is no shortage of celebrities, from Selena Gomez to Dua Lipa and now Doechii declaring their love for the briny, salty snack.

Related:

• The Easy Pickled Rhubarb Recipe You Need to Try
• Quick Pickle Recipes You Can Make Right Now
• This Is the Surprising Snack Kate Middleton and Princess Charlotte Both Love

The post Doechii’s Favorite Snack Is Really Specific—Have You Ever Tried It? appeared first on Taste of Home.

At first, I blamed my 1920s-era bungalow for the snafu, but after some post-disaster research, it turns out that you should never pour sourdough starter down the drain. Period. This is the case for any type of sink and any type of sourdough (I’m actually a gluten-free baker, and it was still a disaster).

Why shouldn’t you put sourdough starter down the drain?

The main ingredients of sourdough starter are flour, water and yeast. (Just because it’s natural yeast doesn’t mean it’s any better for sinks.) Here’s the problem: flour, mixed with water, turns into a gluey substance that is so thick it can clog drains instantly. That’s what happened to me. I was lucky that a magic mix of baking soda and boiling water was able to dissolve the clog, but others might have to call in a plumber.

Here’s another scenario: the starter may seem to go down the drain. But it’s so thick, it will coat the inside of the pipes. The sticky, gooey starter will capture all the gunk that sneaks down the drain, from food particles to bits of hair and grease. Over time, that will lead to a seriously stubborn clog.

How do you get rid of extra starter?

Turns out, even small amounts of starter can cause major trouble. If you’ve dried out some starter, that’s not safe to rinse either. As soon as it gets wet, it’ll cause the same issues.

Use up extra starter by stirring it into sourdough discard recipes like pancake batter or pizza dough. Even if it’s not enough starter to leaven, or raise, the dough, it will impart a tangy, complex flavor. You can also save sourdough starter in the refrigerator, where it will keep for several days. At that point, you can feed the starter, stirring in fresh water and flour, and use it to bake another batch of bread.

If you just need to ditch the starter, use a spatula to scrape it into the garbage can or compost bin.

Related:

• How to Clean a Kitchen Sink
• Molly Baz Wants to Make Sure Your Next Sourdough Loaf Isn’t ‘Flat as a Pancake’
• Recipes That Start With Sourdough Bread

The post Here’s Why You Should Never Pour Sourdough Starter Down the Drain appeared first on Taste of Home.

One of our favorite activities was the immersive dining experience at Space 220 restaurant inside Epcot. It is an attraction-meets-restaurant that is home to the Epcot Cosmic Cheesecake. Guests receive their boarding pass and then “blast off” from Earth 220 miles into the sky to a space station. The doors open to reveal an other-worldly experience filled with stars, astronauts and some of the best dishes in the galaxy.

Many come for the prix fixe lunch or dinner menu, but they stay for the dessert. When the cosmic cheesecake was delivered to my table, I dove right in. It was so incredible, I couldn’t wait to try and recreate it back at home. It has since joined a long list of copycat Disney recipes I keep on rotation. You have to try the grilled cheese recipe from Toy Story Land, the molasses crackle cookies and even Walt Disney’s favorite dessert.

What is a cosmic cheesecake?

Luckily, when I visited the restaurant, I was able to speak with the pastry chef to get the inside scoop on how this iconic dessert is created. She said that Epcot Cosmic Cheesecake has been their bestselling dessert from the beginning. Plus, it also just happens to be gluten-free! She said it starts with a classic New York-style cheesecake base that is surrounded by gluten-free cookie crumbs and a raspberry gel. All of this is under an edible chocolate dome that is decorated with edible shimmer and celestial sprinkles.

How is it made?

The components seemed simple enough, so I took notes and came back home ready for some kitchen experimentation. That’s what’s so fun about making some of the Disney parks copycat recipes or Disney movie copycat recipes. It’s a way to get excited before a Disney vacation, or a unique way to reminisce about your trip when you get home.

While this stunning restaurant dish looks daunting to try at home, I found a few shortcuts and smart swaps to make it happen.

Ingredients

• Chocolate Dome: This is how the ‘planet’ is represented on the plate. It is easy to replicate at home using a silicone mold and magic shell chocolate sauce.
• Chocolate Cheesecake: Each dome is filled with chocolate cheesecake. I used just the filling portion from this no-bake chocolate cheesecake recipe.
• Raspberry Jam: To recreate the raspberry gel from the restaurant, I simply picked up a jar of seedless raspberry jam.
• Cookie Crumbs: The plate is coated with delicious and edible “celestial dust.” It can be made with crumbs of your favorite chocolate wafer cookies. I used Oreos, but you can use chocolate graham crackers or gluten-free cookies. No matter which cookie you choose, a few pulses in the food processor will do the trick.
• Decorations: Finally, the planet and the plate can be decorated to make it really shine. I used a light dusting of edible gold shimmer and some large, round sprinkles. This is where you can get really creative!

Directions

Step 1: Make the chocolate dome

All you have to do is use a silicone dome mold. The size and style used for hot chocolate bombs is perfect. Then, fill each well with either store bought or homemade magic shell and pop it into the freezer while you make the rest of the dessert.

Step 2: Create the cheesecake filling

Next, make the no-bake chocolate cheesecake filling and spoon it into each well of the mold. Pop it back in the freezer to set while you prepare each plate.

Step 3: Start the cosmic construction

To start building the plate, put a few spoonfuls of seedless raspberry jam in a resealable plastic bag or a pastry bag, and snip the corner. Squeeze to draw raspberry ovals over the surface of the plate. Then, in one corner, sprinkle the cookie crumbs.

Step 4: Plate the finished product

Now is the time to get the cheesecake domes out of the freezer. Invert one onto each plate on top of the cookie crumbs.

Finally, decorate the chocolate dome to your heart’s content! Some edible shimmer is fun to play with, and various sprinkles can also garnish your galaxy.

What did it taste like?

The Epcot Cosmic Cheesecake was a marvel of pastry chef perfection. The chocolate dome glistened, and the cheesecake filling was rich and decadent. I never wanted the dessert to end! I found recreating the dish at home to be a fun endeavor, and with a few tricks, it wasn’t overly complex for a novice home baker. I will definitely make this recipe again, and I most certainly will find myself back at Disney someday to once again dine at Space 220.

The post I Recreated Disney’s Epcot Cosmic Cheesecake, and It’s Out of This World appeared first on Taste of Home.

Then, of course, who could forget her iconic performance in 2018’s A Star is Born opposite Bradley Cooper? Whenever I’m having a bad day, I simply watch this video of the two of them singing “Shallow” at the Oscars. It’s an instant pick-me-up!

Between her numerous smash-hit albums, her movie appearances and her sold-out tours, she’s a force to be reckoned with. And, as with all the greats, I’m endlessly curious about how they fuel themselves to keep going at such a high level. But now that I know what Lady Gaga’s favorite lunch is, I will never be the same.

What is Lady Gaga’s favorite lunch?

Anyone who appreciates the beauty of a sandwich is a winner in my eyes. I know Harrison Ford is partial to a good grilled cheese, and Tina Fey loves the offerings of the sandwich chain Jimmy John’s. So the fact that Lady Gaga is also in the sandwich lovers club is amazing news.

According to her private chef, Jumoké Jackson, there’s one specific sandwich that he made for Lady Gaga and her crew constantly while they were on tour. Lady Gaga fuels up with a classic bodega staple: the chopped cheese!

You’ll have to forgive me, because even as a sandwich-lover, I had never heard of this sandwich until now. I’m sorry! I will eat one ASAP as penance. The key components of a chopped cheese are simple: ground beef, onions and American cheese. And you can’t forget a fresh hoagie roll for the bun!

Whether you’ve made this sandwich before or are learning about it just now, I hope that you will enjoy the knowledge that, when you eat a chopped cheese, Lady Gaga is proud of you. It pairs well with some potato chips, a pickle and your favorite Lady Gaga song!

Related:

• This Is the Only Thing Keith Richards Eats Before Rolling Stones Concerts
• Sabrina Carpenter Is Waiting to Eat McDonald’s Until This One Thing Happens
• This Is Willie Nelson’s Secret Banana Bread Recipe

The post Lady Gaga’s Favorite Lunch Is a Classic New York Sandwich appeared first on Taste of Home.

7. Trader Joe’s

Trader Joe’s offers plenty of treats that people are obsessed with, so we had high hopes for the cookies. Priced at $4.99 per dozen, we thought the chocolate chunk cookies would make our list of TJ’s faves. However, that’s not the case. Of all the cookies, these lacked serious flavor. The first thing every tester mentioned was how bland they were compared to the other cookies. The taste of the chocolate was meh, and there also wasn’t enough of it. That said, Trader Joe’s chocolate chip cookies made up points for having a soft and chewy texture with perfectly crisp edges.

Bottom Line: Skip the chocolate chip cookies at Trader Joe’s the next time you’re shopping. Instead, save room in your shopping cart for our favorite frozen food items from Trader Joe’s.

6. Fresh Thyme

Fresh Thyme had two bakery chocolate chip cookies available. While the thin and crispy chocolate chip cookies looked very similar to Tate’s Bake Shop, we went with the more classic offering since it was most like the other cookies in the test group. At $4.99, these cookies were priced in the middle of the pack. However, their taste and texture scored the lowest of the bunch. Our batch lacked any softness or chewiness, and the edges were rather crumbly due to the overall dryness of the cookie. Finally, the chocolate, while plentiful, was dry and crumbly and didn’t offer a lot of cocoa flavor.

Bottom Line: If you really crave chocolate chip cookies, this one will do, but know that there are far better chocolate chip cookies available at other retailers. This might even be a case to skip the bakery section and opt for store-bought chocolate chip cookies instead!

5. Aldi

Aldi is a national grocery retailer with a loyal customer following who appreciates the brand’s commitment to low prices and value-driven offerings. The cookies are not baked fresh in-house, but at $3.89 per dozen, Aldi’s ‘Bake Shop’ chocolate chunk cookies were among the least expensive that we sampled. Overall, Aldi had the chewiest cookie offering and used a sweeter milk chocolate chip that our testers enjoyed. The flavor of the cookie dough had mixed reviews, though, with several testers noting a “mystery” flavor that they couldn’t quite place for better or worse.

Bottom Line: Aldi’s Bake Shop chocolate chunk cookies are not the best chocolate chip cookie we’ve ever had, but they’re not the worst either.

4. Walmart

Walmart has several chocolate chip cookie offerings in its bakery section. We tested the basic ‘Freshness Guaranteed’ chocolate chip cookies, priced at $3.47 per dozen, since they were most similar to the other brands tested. Our first impression of these cookies was that they were very sugar-forward. Both the chocolate and the dough tasted more like white sugar than cocoa or cookie. In fact, all testers noted a sugary graininess present, almost like the butter and sugar were not creamed the right way. That graininess outshone the soft, chewy texture of the cookie.

Bottom Line: If you like your chocolate chip cookies extra sweet, then head to your local Walmart for a cookie treat.

3. Kroger

The in-store bakery cookies from Kroger consistently tested near the top among our taste testers. Kroger’s cookies have a sweeter cookie base with a hint of salt that makes them well-balanced. Texturally, this brand had nice crisp edges and soft middle, but lacked any of that oh-so-desirable chewy factor that we were seeking. As for chocolate, the overall flavor of the chocolate chips was among the best we sampled. However, we wanted more of them. Most of the cookies in our package only had a few minuscule chocolate chips each, which left the chocolate chip-to-cookie ratio feeling lackluster.

Bottom Line: At $3.49 per dozen, Kroger’s in-store chocolate chip cookies are a crowd-pleaser, and they’re the most affordable choice. Here are more ways to save at Kroger.

2. Target

Tied for the top spot is Target’s ‘Favorite Day’ chocolate chip cookies. Sold in a 16-pack, which averages to a price of $5.60 per dozen, these were also some of the most expensive cookies tested. The cookies tasted super fresh even though Target doesn’t bake them onsite. Target cookies had the best texture of any cookie we bit into: soft, with a subtle chew and perfectly crisp edges. The dough was also the best of the bunch with notes of butter and vanilla.

Bottom Line: If you don’t have time to make homemade chocolate chip cookies, these might just be the next best thing. FYI: Target’s Favorite Day cookie dough ice cream is also one of our top-ranked brands.

1. Costco

Not only does Costco have one of the best grocery store cakes, but its chocolate chip cookies also consistently topped our testers’ lists. The smell of these cookies brought us back to grandma’s house with their strong vanilla aroma. The overall flavor was also very vanilla forward with notes present in both the cookie itself and the chocolate.

Speaking of chocolate, of all the cookies tested, the chocolate chips in Costco’s cookies really stood out as the best. The chips were smooth, creamy and full of rich cocoa flavor. And there were a ton of them in each cookie. At $5.89 per dozen (sold in packs of 24 cookies), they may be pricey, but we feel their quality makes it worth the price tag.

Bottom Line: If you need enough cookies to serve a crowd and don’t have time to bake your own, Costco chocolate chunk cookies are the answer. Between the cakes and cookies, I’d say that makes a Costco membership worth it!

The post The Best Grocery Store Chocolate Chip Cookies, According to a Professional Baker appeared first on Taste of Home.

Ingredients

• 1 large fresh or corned ham (8 to 12 pounds), bone removed
• 3 cups finely chopped fresh kale
• 3 cups finely chopped cabbage
• 3 cups finely chopped onion
• 2 tablespoons kosher salt
• 1 tablespoon celery seed
• 1 tablespoon mustard seed
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon coarsely ground pepper

Sometimes, this means making a bunch of soup at once and freezing it to enjoy with Jeffrey later. She prefers to go out to eat or over to friends’ homes for dinner after a long day of testing recipes. But no matter what the rest of her day looks like, she always starts it with the exact same meal.

What does Ina Garten eat for breakfast every day?

If you think that the Barefoot Contessa is part of the celebrity oatmeal club, you’re wrong! Well, you’re half wrong. It’s true, much like Willie Nelson, Kate Middleton and Giada di Laurentiis, Ina used to start her day with oatmeal. Specifically, McCann’s Irish quick-cooking oatmeal. But after doing that for more than a decade, she changed her tune.

In fact, her time spent in Paris might have something to do with the switch-up. Ina actually bought an apartment in Paris and spends a lot of time in the City of Lights. It’s where she found her new obsession that made its way into her morning routine: fancy French butter.

“It’s called Beurre de Baratte with flaked sea salt. And it’s just so delicious,” she told Julia Louis-Dreyfus on an episode of the podcast Wiser Than Me. This really is the crème de la crème of butters—imagine a dairy product that “eats like cheese but tastes like butter,” as one food writer put it.

So with this fancy butter in her rotation, Ina has switched from a hearty oatmeal breakfast to a lighter fare. “I pretty much have toast and coffee for breakfast,” she also said on the podcast. “And then at exactly 10:30, I have to have a cup of tea with a little honey in it.”

I gotta say, Ina is pretty much living my ideal life. And while I can’t quite afford the Paris apartment, I can definitely splurge on some fancy butter and a great loaf of homemade bread.

Related:

• I Made Ina Garten’s Limoncello Spritz, and It’s the Only Drink I Need This Summer
• This Is Ina Garten’s All-Time Favorite Dessert—and It’s Surprisingly Simple
• Ina Garten Eats This Whenever She Has a Bad Day

The post This Is What Ina Garten Eats for Breakfast Every Day appeared first on Taste of Home.

Classic Crimp

The basic, classic crimp is easy to do with a few tricks. First, make sure to roll out your dough so it hangs over the edge of the pie pan by about 1 inch. If using a double crust, both crusts should have the same amount of excess: use kitchen shears to trim around the edges to even them out. Then, lift the excess dough and fold it over the crust to create a double thickness of crust that’s wide enough to cover the entire rim of the pie pan. The most common mistake when crimping crust is not doubling over the edge, which makes for a too-thin crust that gets brittle or burnt when baking.

Finally, crimp the crust: Use your fingertips to gently pinch the layers of dough together. Most bakers use their thumbs and index fingers, with one hand pressing outward from the pie to create a pinched V shape, and the other hand pressing inward to stabilize the shape. Continue around the edge, rotating the pie plate as you go. Be gentle but firm when pinching.

A classic crimp is the go-to finish for both single- and double-crust pies, especially for novice bakers or anyone in a hurry. You can even use this technique on store-bought pie crust.

Fork Crimp

A fork crimp is the easiest method for finishing a pie crust. Once the dough is rolled and the edges are trimmed and folded to form a crust, you’re ready to fork crimp. Press the tines of a fork into the crust, squeezing the layers of dough together and imprinting the edge with a nice striped pattern. Again, spin the pie pan as you crimp to go all around the edge. Finish the crust with an egg wash for a golden brown color.

As with the classic crimp, the fork crimp is great for all types of pies. It adds a homey, rustic quality that’s especially fitting for down-home vintage pies.

Crosshatch Crimp

Ready to get a little fancy? Try the crosshatch crimp. This is like the fork crimp, but angled and overlapped. Go all around the crust, pressing the fork into the edge at an angle. Then, press the fork around the edge again going on an angle in the opposite direction. Voila! You’ve created a more complex design without breaking a sweat. Use a crosshatch crimp anywhere you’d use the classic crimp.

Spoon Crimp

Spoon crimping is a fun method to try because it’s as easy as a fork crimp, but much less common, so it stands out on the bake sale table. Basically, you’ll use a spoon to press arches into the crust, making a design like scallops or bunting.

To crimp with a spoon, press the tip of a floured spoon about halfway into the edge of the crust. Press the convex side into the crust so it leaves a line, not a divot. Repeat with the same spoon, this time adding a second impression closer to the edge. The curved lines of a spoon-crimped pie are pretty and oh-so-simple.

We think the spoon crimp looks best on single-crust pies, as a double crust can be a bit thick for this technique.

Pleated Crimp

For a pleated crimp, don’t fold the excess pie crust over the edge before crimping. You’re going to fancy up that edge! With kitchen shears, cut the edge into small diagonal strips. (You know those signs on community boards with the little tabs along the bottom that you can rip off to take someone’s phone number? You’re essentially cutting the same kind of tab into the edge of the dough.)

Now, fold each tab up and over the edge. One at a time, it doesn’t look like much, but once the whole pie edge is folded up, the crust actually looks pleated in a cool geometric way. This crimp works best with single-crust pies, since the end of the tabs will be covered with the pie filling.

Cookie Cutter Crimp

A cookie cutter crimp delivers a professional-level finish, but is absolutely doable for a baker who’s mastered all the other crimping methods. One big difference is that, for this crimp, you’ll need extra pastry dough. Once you’ve arranged your pie crust into the pan, roll out the extra dough. Use very small cookie cutters to cut shapes into the dough. Press the “cookies” around the edge of the pie. Simpler shapes tend to work best, like flowers, leaves or hearts, since they will overlap a bit.

We like this crimp style for pumpkin pies or pretty spring pies—especially single-crust ones. Just prepare a double-crust recipe so you have enough dough, then cut out all the extra dough with cookie cutters. Any unused dough can be baked like sugar cookies, or frozen and saved for a later pie.

The post How to Crimp Pie Crust Like a Pro appeared first on Taste of Home.

Ingredients

• CHAI MASALA:
• 1 tablespoon ground cardamom
• 4-1/2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 3/4 teaspoon ground cloves
• 3/4 teaspoon ground anise
• 3/4 teaspoon ground fennel
• 1/2 teaspoon ground nutmeg
• SOAKING LIQUID:
• 1 cup hot water
• 2 tablespoons chai masala (from above)
• 2 tablespoons sugar
• MATCHAI MASCARPONE WHIPPED CREAM :
• 8 ounces mascarpone cheese
• 1 cup confectioners' sugar
• 1 tablespoon vanilla extract
• 1 tablespoon chai masala
• 1 teaspoon matcha (green tea powder), plus additional for garnish
• 2 cups heavy whipping cream
• 16 ladyfinger cookies

Ingredients

• GRIDDLE SANDWICH BATTER:
• 1-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 pinch salt
• 2/3 cup buttermilk
• 3 tablespoons butter, melted
• 3 tablespoons maple syrup
• 1 large egg
• EGG FILLING:
• 7 large eggs, beaten
• 3 tablespoons buttermilk
• Salt and pepper, to taste
• 6 slices American cheese
• 6 tablespoons butter, softened
• 12 cooked bacon strips or 6 fully cooked breakfast sausage patties, optional

Potato Pancakes

Fried Red Potatoes

9 Reviews

Test Kitchen Approved

Total Time25 min

Servings2 servings

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From the Recipe Creator:When I'm in a hurry to prepare potatoes, I resort to this recipe for skillet potatoes that I created myself. The mix of seasonings is just right, and the dish makes a delicious, attractive side. It has been a family favorite for a long time and fits with most any meal. —Lois Collier, Vineland, New Jersey

Nutrition Facts:1/2 cup: 205 calories, 14g fat (2g saturated fat), 0 cholesterol, 7mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 2g protein.

Southwestern Hash with Eggs

2 Reviews

Test Kitchen Approved

Total Time1 hour 10 min

Servings4 servings

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From the Recipe Creator:Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe, and wrap servings of the zippy pork mixture in warm corn tortillas. —Barbara Beasley, Beaumont, Texas

Nutrition Facts:1 each: 520 calories, 23g fat (10g saturated fat), 335mg cholesterol, 1104mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 49g protein.

Sweet Potato Pancakes with Cinnamon Cream

6 Reviews

Contest Winner

Test Kitchen Approved

Total Time50 min

Servings12 servings

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From the Recipe Creator:Topped with a rich cinnamon cream, these pancakes are an ideal dish for celebrating the tastes and aromas of fall. —Tammy Rex, New Tripoli, Pennsylvania

Nutrition Facts:2 pancakes with 2 tablespoons topping: 325 calories, 21g fat (7g saturated fat), 114mg cholesterol, 203mg sodium, 30g carbohydrate (15g sugars, 3g fiber), 6g protein.

Tater Tot Breakfast Casserole

10 Reviews

Contest Winner

Test Kitchen Approved

Total Time50 min

Servings6 servings

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From the Recipe Creator:I keep frozen spuds on hand for meals like this Tater Tot breakfast casserole. It’s a super brunch, breakfast or side dish for kids of all ages. —Nancy Heishman, Las Vegas, Nevada

Nutrition Facts:1 piece: 443 calories, 29g fat (12g saturated fat), 243mg cholesterol, 917mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 22g protein.

Loaded Breakfast Potatoes

5 Reviews

Test Kitchen Approved

Total Time30 min

Servings6 servings

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From the Recipe Creator:My kids love loaded potatoes in restaurants, so I modified them to make at home. Using the microwave for the potatoes will save you about 10 minutes. I also use thin-skinned red potatoes instead of russets to save on peeling time. —Tena Kropp, Aurora, Illinois

Nutrition Facts:3/4 cup (calculated without sour cream): 273 calories, 16g fat (8g saturated fat), 45mg cholesterol, 776mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 13g protein.

Breakfast Baked Potatoes

1 Review

Test Kitchen Approved

Total Time55 min

Servings6 servings

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From the Recipe Creator:My four young children are experts at eating with their hands. This breakfast potato (or “brunchskins”) recipe with veggies makes an easy finger food that they love. —Mindy Campbell, Rapid City, Michigan

Nutrition Facts:1 stuffed potato: 467 calories, 23g fat (11g saturated fat), 229mg cholesterol, 607mg sodium, 45g carbohydrate (5g sugars, 6g fiber), 21g protein.

Skillet Potatoes with Red Pepper and Whole Garlic Cloves

2 Reviews

Test Kitchen Approved

Total Time45 min

Servings8 servings

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From the Recipe Creator:You'll be surprised that a skillet potato recipe this simple has so much flavor. I love how the whole garlic cloves turn sweet after being caramelized. Yum! —Anita Osborne, Thomasburg, Ontario

Nutrition Facts:3/4 cup: 131 calories, 4g fat (1g saturated fat), 0 cholesterol, 303mg sodium, 23g carbohydrate (2g sugars, 3g fiber), 3g protein.

Potato Frittata

Test Kitchen Approved

Total Time30 min

Servings4 servings

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From the Recipe Creator:I like to serve this hearty fritatta with toasted rustic bread. If you have leftover mashed potatoes, throw them in instead of the prepackaged ones. —Donna Marie Ryan, Topsfield, Massachusetts

Nutrition Facts:1 wedge: 241 calories, 13g fat (5g saturated fat), 201mg cholesterol, 555mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1 fat.

German Potato Pancakes

8 Reviews

Contest Winner

Test Kitchen Approved

Total Time30 min

Servingsabout 16 pancakes

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From the Recipe Creator:Potato pancakes are a staple at any good fish fry. They make a nice alternative to french fries. When my son and his family visited from Winnipeg, one of the first things they asked for were my potato pancakes! —Mary Peters, Swift Current, Saskatchewan

Nutrition Facts:2 pancakes: 287 calories, 12g fat (1g saturated fat), 47mg cholesterol, 324mg sodium, 39g carbohydrate (2g sugars, 4g fiber), 6g protein.

Corned Beef Hash

Test Kitchen Approved

Total Time35 min

Servings4 servings

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From the Recipe Creator:The perfect savory side to a sweeter breakfast, corned beef hash is a mixture of ground beef, potatoes, onions and plenty of seasonings that create a comforting dish. Make it a hearty breakfast by making this the main dish and top it with a fried egg! —Amy Lents, Grand Forks, North Dakota

Nutrition Facts:1 cup: 324 calories, 24g fat (8g saturated fat), 71mg cholesterol, 699mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 12g protein.

Hash Brown Egg Cups

20 Reviews

Test Kitchen Approved

Total Time45 min

Servings1 dozen

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From the Recipe Creator:They may look like muffins, but these cuties pack all your favorite rise-and-shine ingredients—eggs, hash browns and bacon—into a single-serving cup. Grab one and get munching. —Talon DiMare, Bullhead City, Arizona

Nutrition Facts:1 hash brown cup: 180 calories, 10g fat (5g saturated fat), 113mg cholesterol, 487mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 10g protein.

Smoked Salmon-Potato Brunch Bake

3 Reviews

Test Kitchen Approved

Total Time1 hour 35 min

Servings9 servings

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From the Recipe Creator:The two different potatoes, fresh herbs and different textures make this savory brunch bake unique and special. —Victoria Johnson, Gilbert, Arizona

Delicious Potato Doughnuts

3 Reviews

Contest Winner

Test Kitchen Approved

Total Time1 hour

Servings4 dozen

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From the Recipe Creator:I first tried these tasty treats at my sister's house and thought they were the best I'd ever had. They're easy to make, and the fudge frosting tops them off well. When I make them for friends, the recipe is always requested. —Pat Davis, Beulah, Michigan

Nutrition Facts:1 doughnut: 226 calories, 9g fat (2g saturated fat), 15mg cholesterol, 185mg sodium, 35g carbohydrate (20g sugars, 1g fiber), 3g protein.

Sausage and Potato Skillet

7 Reviews

Test Kitchen Approved

Total Time30 min

Servings2 servings

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From the Recipe Creator:While I was growing up, both my parents worked, so I often went home for lunch with my Italian girlfriend. Lunch was always the same—sausage, fried potatoes, green peppers and onions—but I could never get enough of my favorite meal. —Amelia Bordas, Springfield, Virginia

Nutrition Facts:1 each: 416 calories, 22g fat (6g saturated fat), 45mg cholesterol, 544mg sodium, 40g carbohydrate (6g sugars, 4g fiber), 15g protein.

Beef, Potato & Egg Bake

7 Reviews

Contest Winner

Test Kitchen Approved

Total Time1 hour 10 min

Servings12 servings

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From the Recipe Creator:To keep my family going strong throughout the day, I start with lean ground beef and spices, then I sneak some spinach into this protein-packed dish. —Jennifer Fisher, Austin, Texas

Nutrition Facts:1 piece: 218 calories, 11g fat (5g saturated fat), 250mg cholesterol, 489mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Sweet Potato Dumplings

1 Review

Test Kitchen Approved

Total Time1 hour 10 min

Servings10 servings

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From the Recipe Creator:When family stays over after a holiday dinner, we make sweet potato dumplings, bacon and eggs for breakfast. And later, we even serve these dumplings for dessert. —Mary Leverette, Columbia, South Carolina

Nutrition Facts:2 dumplings: 482 calories, 17g fat (9g saturated fat), 24mg cholesterol, 653mg sodium, 81g carbohydrate (48g sugars, 1g fiber), 5g protein.

Crescent Roll Breakfast Pizza

16 Reviews

Test Kitchen Approved

Total Time40 min

Servings8 servings

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From the Recipe Creator:Pizza for breakfast? Kids of all ages will love making—and munching—this hearty meal-in-one made with convenient crescent rolls and frozen hash browns. It's even great for camping! —Rae Truax, Mattawa, Washington

Nutrition Facts:1 piece: 346 calories, 25g fat (10g saturated fat), 117mg cholesterol, 727mg sodium, 16g carbohydrate (4g sugars, 0 fiber), 15g protein.

Hash Brown Maple Sausage Casserole

3 Reviews

Contest Winner

Test Kitchen Approved

Total Time1 hour

Servings8 servings

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From the Recipe Creator:This craveworthy casserole has a golden hash brown crust that's topped with sausage and veggies. My favorite part is the surprise layer of gooey Gruyere. —Anuja Argade, Foster City, California

Nutrition Facts:1-1/4 cups: 487 calories, 32g fat (13g saturated fat), 200mg cholesterol, 899mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 22g protein.

Makeover Hash and Eggs

3 Reviews

Test Kitchen Approved

Total Time30 min

Servings4 servings

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From the Recipe Creator:Who knew there was such a thing as healthy corned beef hash?! Loaded with red potatoes and deli corned beef, our lightened-up version of corned beef hash delivers fresh flavors and a dose of fiber. It's so spot on, you'll swear you're in a diner. —Taste of Home Test Kitchen

Nutrition Facts:1 egg with 1 cup hash: 301 calories, 12g fat (3g saturated fat), 239mg cholesterol, 652mg sodium, 31g carbohydrate (4g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1/2 fat.

Cheesy Sausage Potatoes

4 Reviews

Test Kitchen Approved

Total Time25 min

Servings10 servings

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From the Recipe Creator:For a satisfying brunch, try some sausage and potatoes! I never have to worry about leftovers with these tasty potatoes—everyone loves them and the pan always empties. You can also serve these as a side dish at Sunday supper or for potlucks. —Linda Hill, Marseilles, Illinois

Nutrition Facts:3/4 cup: 252 calories, 13g fat (8g saturated fat), 37mg cholesterol, 220mg sodium, 26g carbohydrate (2g sugars, 3g fiber), 9g protein.

Savory Waffles

4 Reviews

Contest Winner

Test Kitchen Approved

Total Time30 min

Servings4 servings

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From the Recipe Creator:Refrigerated hash brown potatoes will help you make quick work of these crunchy waffles. Put out lots of toppings so everyone can design their own. —Nancy Judd, Alpine, Utah

Nutrition Facts:1 waffle with 1 fried egg (calculated without optional toppings): 273 calories, 17g fat (5g saturated fat), 245mg cholesterol, 570mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 12g protein.

Sweet Potato Bread

21 Reviews

Test Kitchen Approved

Total Time1 hour 15 min

Servings2 loaves (16 pieces each)

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From the Recipe Creator:My family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans, this recipe works just as well in regular size pans. —Nancy Foust, Stoneboro, Pennsylvania

Nutrition Facts:1 piece: 228 calories, 8g fat (1g saturated fat), 24mg cholesterol, 178mg sodium, 37g carbohydrate (22g sugars, 1g fiber), 3g protein.

Corned Beef Hash and Eggs

9 Reviews

Test Kitchen Approved

Total Time35 min

Servings8 servings

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From the Recipe Creator:Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, the kids always rate this No. 1! —Rick Skildum, Maple Grove, Minnesota

Nutrition Facts:1 serving: 442 calories, 30g fat (6g saturated fat), 242mg cholesterol, 895mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 20g protein.

Eggs and Potatoes

32 Reviews

Test Kitchen Approved

Total Time30 min

Servings4 servings

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From the Recipe Creator:I love having breakfast for dinner, especially this combination of eggs, potatoes and cheese. I start cooking it in a skillet on the stovetop, and then I pop it into the oven to bake. —Nadine Merheb, Tucson, Arizona

Nutrition Facts:1 serving: 395 calories, 23g fat (12g saturated fat), 461mg cholesterol, 651mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 19g protein.

Sausage Hashbrown Breakfast Casserole

25 Reviews

Test Kitchen Approved

Total Time1 hour 10 min

Servings12 servings

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From the Recipe Creator:For this all-in-one breakfast casserole, I sandwich pork sausage between layers of hash browns flavored with creamy soup and French onion dip. Cheddar cheese tops it all off. —Esther Wrinkles, Vanzant, Missouri

Nutrition Facts:1 serving: 382 calories, 27g fat (14g saturated fat), 63mg cholesterol, 776mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 13g protein.

Brunch Hash & Egg Bake

3 Reviews

Test Kitchen Approved

Total Time1 hour

Servings8 servings

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From the Recipe Creator:When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan works too. —Lily Julow, Lawrenceville, Georgia

Nutrition Facts:1 serving: 460 calories, 29g fat (10g saturated fat), 234mg cholesterol, 761mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 21g protein.

Hash Brown Pancakes with Smoked Salmon & Dill Cream

1 Review

Test Kitchen Approved

Total Time35 min

Servings4 servings

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From the Recipe Creator:On weekends when I was a kid, pancakes, salmon and bagels were our brunch staples. Now, I combine the concepts and use whipped cream instead of cream cheese. —Arlene Erlbach, Morton Grove, Illinois

Nutrition Facts:1 serving: 187 calories, 11g fat (6g saturated fat), 125mg cholesterol, 350mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 9g protein.

Sweet Potato-Cranberry Doughnuts

2 Reviews

Test Kitchen Approved

Total Time30 min

Servings2 dozen

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From the Recipe Creator:I grew up near Idaho, which is famous for spudnuts—a doughnut made from mashed potatoes. I reworked a recipe using sweet potatoes and cranberries to come up with this variation. I like to serve them for dessert. —Joni Hilton, Rocklin, California

Nutrition Facts:1 glazed doughnut: 191 calories, 8g fat (1g saturated fat), 18mg cholesterol, 63mg sodium, 27g carbohydrate (10g sugars, 1g fiber), 3g protein.

Southwest Hash with Adobo-Lime Crema

3 Reviews

Contest Winner

Test Kitchen Approved

Total Time45 min

Servings4 servings

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From the Recipe Creator:Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. Here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, Kentucky

Nutrition Facts:1 serving (calculated without avocado): 304 calories, 12g fat (3g saturated fat), 222mg cholesterol, 520mg sodium, 37g carbohydrate (15g sugars, 6g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 medium-fat meat.

Sweet Potato Muffins with Cinnamon

50 Reviews

Test Kitchen Approved

Total Time25 min

Servings2 dozen

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From the Recipe Creator:This is my own sweet potato muffin recipe, and I make it often. My five grandchildren think these are delicious treats. —Christine Johnson, Ricetown, Kentucky

Nutrition Facts:1 muffin: 225 calories, 10g fat (1g saturated fat), 10mg cholesterol, 133mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 2g protein.

Hawaiian Hash

3 Reviews

Test Kitchen Approved

Total Time35 min

Servings6 servings

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From the Recipe Creator:I like the combination of ginger, pineapple and macadamia nuts. This dish brings back memories of an island vacation.—Roxanne Chan, Albany, California

Nutrition Facts:3/4 cup: 158 calories, 4g fat (1g saturated fat), 14mg cholesterol, 440mg sodium, 26g carbohydrate (8g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

Hash Brown Breakfast Casserole

60 Reviews

Test Kitchen Approved

Total Time1 hour 5 min

Servings8 servings

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From the Recipe Creator:A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning—so convenient! —Cheryl Johnson, Plymouth, Minnesota

Nutrition Facts:1 cup: 354 calories, 19g fat (8g saturated fat), 227mg cholesterol, 649mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 21g protein.

Sweet Potato Hash

4 Reviews

Contest Winner

Test Kitchen Approved

Total Time40 min

Servings4 servings

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From the Recipe Creator:Tender sweet potatoes match up with ham, eggs and zippy seasonings for an impressive breakfast. Or, serve it with salad and have an easy breakfast-for-dinner meal. —Judy Armstrong, Prairieville, Louisiana

Nutrition Facts:1 serving: 379 calories, 22g fat (9g saturated fat), 271mg cholesterol, 1237mg sodium, 23g carbohydrate (7g sugars, 4g fiber), 23g protein.

Spinach Quiche with Potato Crust

7 Reviews

Contest Winner

Test Kitchen Approved

Total Time1 hour 20 min

Servings8 servings

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From the Recipe Creator:While this recipe is delicious using ingredients exactly as listed, it’s also a smart way to make the most of any leftover potatoes and veggies. Use 2-1/2 cups leftover mashed potatoes and whatever cooked vegetables you have on hand. You can also substitute 1/2 pound Italian sausage for the bacon if you want a heartier quiche. —Heather King, Frostburg, Maryland

Nutrition Facts:1 piece: 284 calories, 17g fat (7g saturated fat), 126mg cholesterol, 495mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 12g protein.

Breakfast Potato Idea FAQs

How do you make crispy breakfast potatoes?

The trick to getting the crispiest breakfast potatoes is parboiling the potatoes in baking soda water. Former Taste of Home senior food editor Peggy Woodward explains that “adding baking soda to the cooking water creates an alkaline environment, which breaks down the exterior of the potato, creating a soft, pasty layer. When that pasty layer is baked, the moisture evaporates, leaving behind an extra-crispy exterior.”

After parboiling, bake the potatoes in a lot of oil so that the pasty outer layer can caramelize beautifully. This is my favorite way to make crispy potatoes that are jammy on the inside and wonderfully crisp and golden on the outside!

What is the best way to cook breakfast potatoes?

The best way to cook breakfast potatoes is completely up to your preference. Some people prefer hash browns, while others prefer the more typical cubed and fried potatoes. Even beyond those two techniques, there are so many ways to use potatoes in breakfast ideas, from casseroles to muffins, pancakes, hashes and even doughnuts.

How do you make breakfast potatoes in the air fryer?

To make typical breakfast potatoes in the air fryer, cube a russet potato, then drizzle the cubes with olive oil and a sprinkling of salt and black pepper. Pop the potato cubes in the air-fryer basket and cook them at 400°F for 10 to 12 minutes, stirring once halfway through.

The post 35 Genius Breakfast Potato Ideas appeared first on Taste of Home.

When I first laid eyes upon the upcoming S’mores McFlurry, I absolutely knew I had to get in there for a taste. And what better way to discern which s’mores is the best than with a side-by-side comparison with a tried-and-true? A little competition never hurt anyone (especially when it means I get to try two different kinds of ice cream).

When did McDonald’s come out with a S’mores McFlurry?

McDonald’s officially dropped its S’mores McFlurry on June 10, just a few days ago. Was I there day one? Absolutely. I pulled up to the drive-thru, excitedly ordered my brand-new McFlurry and waited to be graced by its presence. I was stunned by the amount of delicious mini marshmallows, chocolate chunks and graham cracker crumbles as soon as I was handed the cardboard cup. While I wanted to dig in, I safely placed it in my cupholder and made my way down the road to my childhood Dairy Queen. Fun fact, it was built in 1953! There’s nothing like a little DQ nostalgia.

Now, the S’mores Blizzard isn’t new. It actually debuted on the Dairy Queen menu back in 2013, and it’s been a regular addition to the menu ever since. And, as you might have guessed, there’s a reason for that. It’s sensational. The S’mores Blizzard is actually one of my favorite Blizzard flavors of all-time. If I could find a comparable competitor, I’d be over the moon. Thus, with my overflowing S’mores Blizzard in hand, I began the taste test.

Which dessert won the taste test?

I gave them both a thorough, unbiased taste. And yet, Dairy Queen still retained her crown. She’s royalty for a reason, you know.

As much as I loved the look of the S’mores McFlurry, I came to find that it wasn’t premixed with anything at all, and the toppings instead sat upon a cupful of plain vanilla soft serve. After mixing in all the toppings, I found it was incredibly sparse when it came to actual s’mores components. The mini marshmallows were crunchy and tasted more artificial than I wanted. The chocolate bits, while still tasty, were much smaller than those in the Blizzard. And the graham cracker pieces weren’t even present enough for me to notice. I needed much, much more of a s’mores presence than I got. It mostly tasted like vanilla soft serve with a few random inclusions.

Now, the S’mores Blizzard was overflowing from the start. I’m surprised it survived the flip test. Mix-ins made it into every bite, including massive chunks of chocolate and plenty of crushed graham cracker. And while it didn’t have actual marshmallows, each bite had a wicked amount of marshmallow flavor that complemented the heft of the chocolate. And, on top of everything, the soft serve base was super creamy. I’d cleaned out the Blizzard in the blink of an eye and wanted another!

Should you still try the S’mores McFlurry for yourself? You’ll always be your own best critic. But, if you’re looking for a consistent, delicious s’mores ice cream treat, Dairy Queen really can’t be beat.

Related:

• This Cult-Fave Dairy Queen Treat Is Discontinued, But You Can Still Order It with This Menu Hack
• Is Dairy Queen Real Ice Cream?
• The Best Fast-Food Ice Cream, Ranked By a Food Writer

The post McDonald’s S’mores McFlurry vs Dairy Queen’s S’mores Blizzard: Who Has the Better Summertime Ice Cream? appeared first on Taste of Home.

Flaky pastry crust

Flaky pastry crusts are the most popular pie crusts in America. Conjure an image of a pumpkin pie, a lattice-topped apple pie or even one of those thick slab pies, and it’ll most certainly be wrapped in a flaky pie crust. These crusts have a lot of structure and can hold almost any filling, plus they have a ton of flavor and an incredibly flaky texture. Why? Pea-sized pieces of fat are dotted throughout the dough. When they bake in the oven, they melt and steam, creating those sought-after flaky layers.

Flaky pie crusts are made in a 3-2-1 ratio: 3 parts flour to 2 parts fat to 1 part liquid. “Fat” can mean butter, shortening or lard, and each one lends its own flavor and texture to the flaky pie crust. If you’re a baker, you’ve probably made this one many times in your own home with a classic butter pie crust, shortening pie crust or lard pie crust recipe. If you’re not, you may have at least bought a premade pie crust at the store.

Use this type of pie crust for fruit pies, baked cream pies like pumpkin pie or pecan pie, all sorts of galettes, slab pies and hand pies. It can even be used for savory pies like pot pies and fish pies—as long as the pie crust doesn’t contain sugar. I would not use this type of crust for pies with no-bake fillings, as the textures do not contrast nicely.

Shortcrust pastry

Shortcrust pastry is a French-style dough that’s used for pies, tarts and quiches. There are three types of shortcrust pastry: pâte brisée, pâte sucrée and pâte sablée, which are differentiated from one another based on their ingredients. Their common denominator is that they use more fat than flour, making their texture crumbly and biscuity in comparison to the strong, sturdy texture of flaky pastry.

Any of the three styles of shortcrust pastry can be used for sweet tart recipes like a fruit tart, for custard fillings like pumpkin pie or chocolate tart, or for cold pies with a no-bake filling like lemon meringue pie or French silk pie. This is also the ideal pie crust for savory tarts and quiche recipes, although the shortcrust pastry must be pâte brisée, which does not contain sugar.

This pie crust is one of the easiest to manipulate, so try it out when making decorative pie crusts—like the impressive lattice pie crust.

Hot water pastry crust

Most types of pie dough require every ingredient to be cold, cold, cold. For hot water pastry crust, the opposite is true. In this pie crust favorite—which is a favorite in the U.K.—boiling water mixes with the fat and flour, creating a completely homogenous dough. This technique gelatinizes the starches, which absorb more liquid and, in turn, makes a smoother dough that’s very easy to work with (albeit a bit hot). The result? A sturdy pie crust that holds up to juicy, meaty fillings and can stand on its own when taken out of its special mold. Plus, it’s wonderfully crispy on the outside.

Hot water pastry crust is usually made with lard or beef drippings as the fat, but some recipes use some (or all) butter or shortening. Save hot water pastry crust for pork pies, Finnish meat pies, steak and kidney pies, fish pies, pasties, mincemeat pies or any self-saucing savory pies with bold flavors.

Crumb crust

Crumb crusts take a different approach than typical pie crusts. Homemade dough is cast aside in favor of a mixture of cookie crumbs and melted butter, which is formed into a pie crust. One of my favorite aspects of this crust is that you can use almost any cookie, which creates the opportunity to experiment with so many different flavors for all sorts of pie fillings.

Blitz graham crackers for a graham cracker crust, Oreos for an Oreo pie crust, heavily-spiced gingersnaps for a pumpkin cheesecake pie, chocolate or vanilla wafers for a fudgy turtle pie or raspberry cream pie, or pecan shortbread cookies for a cream cheese pumpkin pie.

But you don’t have to stop at cookies! There are all sorts of other crumb crust ingredients you can try, like nuts, shredded coconut, saltines or cereal. Crumb crusts are best for custard fillings, premade fillings or no-bake fillings. Avoid pairing a crumb crust with fruit pie fillings.

Unique crusts

Thanks to creative bakers, out-of-the-box pie crusts have emerged from every corner of the internet. Don’t be afraid to use unexpected ingredients to make a pie crust, like broken ice cream cones for a confetti pie, crushed pretzels for a peanut butter pretzel pie, or even shredded potatoes for a potato crust quiche.

Pie-baking queen Erin Jean McDowell shared her grain pie crust recipe, which uses leftover grains (rice, farro, barley) to make a flavorful and crispy crust for all sorts of savory pies. She also shared her meringue pie crust, reversing the assembling order for lemon meringue pie. And the Gold Lining Girl published a genius chocolate chip cookie pie crust recipe for all kinds of creamy pie fillings. There’s lots of room for creativity when it comes to pie crusts!

The post 5 Types of Pie Crust appeared first on Taste of Home.

So when I got an invite to the Starbucks convention in Las Vegas, I was more than ready to taste test the new food and drinks Starbucks plans to add in the coming months. One standout was the Brown Sugar Strato Frappuccino, which will show up on the Starbucks summer 2025 menu in July. I gave it a few sips and stirs, and I have thoughts!

What is a Strato Frappuccino?

“Strato” means “layer” in Italian, so you can guess right away this Frappuccino is going to have layers. Instead of the typical topper of whipped cream, Strato Frappuccinos layer cold foam on top of the blended drink. Starbucks says the inspiration came from customers: Adding cold foam to orders like cold brews, iced lattes and mochas is the most popular customization for cold drinks.

Three Strato Frappuccinos will be available nationwide in July: a Brown Sugar Strato Frappuccino, a Strawberry Matcha Strato Frappuccino and a Salted Caramel Mocha Strato Frappuccino.

Are the Strato Frappuccinos good?

When I was sampling my way through Starbucks’ upcoming offerings, I got to try the Brown Sugar Strato Frappuccino. It’s a classic coffee Frappuccino layered with brown sugar cold foam and topped with a stripe of cinnamon.

Admittedly, I haven’t ordered a Frappuccino in years because I try to limit my sugar intake in the mornings—at least a little bit—but that’s not because I don’t like the cold blended bevvies. Upon my first sip, I re-experienced the pleasantly icy texture and coffee flavor. I already knew that I’d love the cold foam on top on its own, since a flavored cold foam cold brew is my go-to order, but what I didn’t know was how nicely the creamy, velvety foam would play with the icy texture of the Frappuccino. The whole drink was absolutely packed with brown sugar flavor, even after stirring the cold foam into the coffee-flavored Frap.

If you’re a cold foam enthusiast who’s in the mood for something more decadent than a cold brew or iced latte, a Strato Frap is the way to go!

When can I get a Brown Sugar Strato Frappuccino?

Starbucks hasn’t released an official launch date, but we can expect them sometime in July. However, you can take these drinks as inspiration and try layering your favorite cold foams on top of your go-to Frappuccinos right now. I think that a mocha Frappuccino with a cherry cold foam might taste like a slice of black forest cake. A strawberry Frap with a horchata cold foam would be quite delicious too!

Related:

• Starbucks Secret Menu Drinks You Need to Try
• Caramel Frappuccino Recipe
• Best Fast-Food Iced Coffees, Ranked

The post I Tried the New Starbucks Strato Frappuccino, and It’s a Textural Treat appeared first on Taste of Home.

Bornstein Seafoods recalled the shrimp June 10 after detecting listeria monocytogenes during routine sampling.

What caused the recall?

After the seafood company found listeria present in shrimp through routine testing, it stopped distributing the shrimp. Right now, Bornstein Seafoods is still investigating and does not know why the shrimp was contaminated.

Where was the recalled shrimp sold?

The recalled shrimp was sent to distributors and retailers in California, Oregon, Washington, and British Columbia, Canada. Because the shrimp was sent to distributors, that means it could have been shipped to retailers nationwide. At this time, we don’t know what stores carry the frozen, ready-to-eat shrimp.

The bags are labeled as Bornstein Seafoods Coldwater Shrimp Meat. They were sold in 1-pound and 5-pound bags in the freezer section. The lot codes for the affected shrimp are located at the bottom on the back of the bags. Here are the UPC numbers and lot codes to look out for:

• Frozen shrimp 250/350 count, 1-pound bag
  • UPC 614133200246
  • Lot # A19008
• Frozen shrimp 250/350 count, 5-pound bag
  • UPC 614133200239
  • Lot # A19009 and P11710
• Frozen shrimp 350/500 count, 1-pound bag
  • UPC 614133200246
  • Lot # A19009, A19019, A19026, A19030, A19032, A19037, A19039
• Frozen shrimp 350/500 count, 5-pound bag
  • UPC 614133200239
  • Lot # A18989, A19006, A19007, P11709, P11710

What should I do next?

Those most at risk for listeria poisoning are newborns, pregnant people, adults 65 and older, and people with weakened immune systems, according to the Centers for Disease Control and Prevention (CDC). Symptoms of intestinal listeriosis can begin one to three days after eating affected foods. If you’ve recently eaten the recalled shrimp and start to feel ill or develop symptoms like diarrhea, vomiting, fatigue or muscle aches, please seek medical attention.

If you have the recalled shrimp in your freezer, bring it back to the store where you bought it for a full refund. If you have any questions, reach out to Bornstein Seafood via andrew@bornstein.com.

Related:

• Beef Jerky Recall: 15,388 Pounds of Beef Jerky Found to Have an Undeclared Allergen
• This Ground Beef Sold Nationwide Is Not Safe to Consume, Per the USDA
• Tomato Recall: FDA Issues Highest Alert Over Contaminated Tomatoes

The post Shrimp Recall: 44,550 Pounds of Ready-to-Eat Shrimp Recalled for Potential Listeria Contamination appeared first on Taste of Home.

And here’s the cherry on top: it’s coming back next month! So, if you missed it the first time (and trust me, you weren’t alone), here’s the scoop on how to snag one before it’s gone again.

Product Launch

GreenPan Frost Ice Cream and Frozen Drink Maker

This all-new ice cream machine is packed with features. It even rivals the Ninja Creami!

Pre-order at GreenPan

Pre-order at Williams Sonoma

What is the GreenPan Frost?

Similar to the Ninja Creami and Ninja Creami Swirl, the GreenPan Frost is a versatile at-home soft-serve machine. With six modes, it can crank out slushies, soft-serve, sorbet, milkshakes, spiked slushies and even clean itself.

That means you can whip up everything from boozy frozen cocktails to fruity slushies, frozen yogurt, and even post-workout protein smoothies—all with one machine.

GreenPan Frost Features

What sets the GreenPan Frost apart? Its built-in chiller. There’s no pre-freezing, no planning ahead, no waiting around. Just mix, pour, and presto, you’ve got frozen perfection in as little as 15 minutes. The in-unit compressor lets you churn out treats in a flash—no need to juggle extra containers or make freezer runs.

You get full control with six different modes and seven textures, from creamy and smooth to thick and scoopable—you dial in the texture you want.

Ice cream night with the fam? No problem. The Frost’s 64-ounce bowl has big batches covered. Cleanup’s a breeze, too. The mixing bowl pops out and can go straight into the dishwasher.

One last bonus? It’s quiet, so the only thing making noise is your spoon scraping the bowl.

Where to Buy

Product Launch

GreenPan Frost Ice Cream and Frozen Drink Maker

With a built-in chiller, the Frost makes frozen treats fast. No freezer, no wait!

Pre-order at GreenPan

Pre-order at Williams Sonoma

The all-new GreenPan Frost just debuted last month—and it’s already turning heads! You can pre-order one now straight from GreenPan’s website. Orders are expected to ship out the last week of July. You can also pre-order the Frost at Williams Sonoma.

The Frost goes for around $400, making it noticeably pricier than a standard Ninja Creami. But if you’re craving fast frozen treats without the hassle of planning ahead, it may be well worth the splurge.

The post Get the Scoop on the New GreenPan Frost—Summer’s Coolest Ice Cream and Slushy Maker appeared first on Taste of Home.

Now that I’m an adult, I prefer the deeper, more complex flavor of the Extra Toasty variety. As a kid, I loved the Parmesan Garlic option. It’s a flavor that I think has either been discontinued or somehow morphed into the White Cheddar version. Cheez It, please, bring back the Parmesan Garlic!

So imagine my absolute delight when I found out that Cheez-It partnered with Palermo’s to make Cheez-It Pizza! I gasped when I found out, because it’s a combination that makes so much sense that I wondered why it didn’t already exist. Naturally, I had to try these pizzas. But considering that I hold both frozen pizza and Cheez-Its in such high esteem, I was worried that my expectations might be a bit too high.

What is Cheez-It pizza?

There are three different versions of frozen Cheez-It pizza available: Italian Four Cheese, Original Pepperoni, and Cheddar Jack Supreme. Each version has a super-thin Cheez-It cracker crust that’s topped with sauce and cheese, and the pizzas are actually square instead of round. I wonder if it’s meant to evoke the shape of a classic Cheez-It.

How do you make the Cheez-It pizza?

The first thing I thought when I unwrapped the frozen pizzas was, oh my God, I can smell Cheez-Its! It was such a pleasant little start to the taste test. I preheated my oven to 450ºF as per the instructions, and kicked things off with the Original Pepperoni flavor.

Now, something that I add to each and every frozen pizza that I make is my signature blend of “pizza spices.” This is a non-negotiable in my house, and so in order to properly assess how these stood up to other frozen pizzas, I added the spices. It’s a very non-scientific combination of dried basil, dried oregano, garlic powder and onion powder. Please feel free to use it on your next frozen pizza; once you try it, you’ll never go back!

The box for the Original Pepperoni says to cook it for 8 to 10 minutes. I didn’t want to overcook it but was wary of undercooking it and ending up with a less-than-crispy thin crust, so I baked the Cheez-It pizza for nine minutes. (Remember, the Extra Toasty Cheez-Its are my fave!) I placed the pizza directly on the center rack of my oven and set the timer. After it was done cooking, I let it cool off for about five minutes before I cut it into bite-sized squares.

How does the Cheez-It pizza taste?

One word: divine. Two words: absolutely perfect. Three words: Buy it now!

I sampled all three flavors of the pizza. In my opinion, the best one was the Italian Four Cheese. You could really taste that signature Cheez-It flavor coming through. But I’m really splitting hairs here, because the Original Pepperoni and the Cheddar Jack Supreme were wonderful too. I just found that the combined flavors of the other toppings overshadowed the cheesy crust.

The crust really does taste like Cheez-Its, and its texture is perfect! I had the most success when I cooked the pizzas for the lowest amount of time. There was no problem with the crust cooking through and staying crispy. When I cooked the Original Pepperoni for a little bit longer, I think it got slightly too dried out. Again, splitting hairs, because I ate the whole thing anyway.

Where can I buy Cheez-It pizza?

These wonderful inventions should be available in your local grocery store’s freezer aisle. Palermo’s, the company that partnered with Cheez-It to make these pizzas, also makes Screamin’ Sicilian pizzas. So if you can find those, you should probably be able to find the Cheez-It pizzas, too.

I don’t know if this is a limited edition item or if they’re here to stay. They should be here forever, and they should keep making more flavors! In the meantime, go out to the store and buy them now before I snatch them all up. Time to invest in a chest freezer!

The post I Tried the Cheez-It Pizza and I Can’t Stop Thinking About It appeared first on Taste of Home.

Ingredients

• 8 hot dogs
• 1 can refrigerated buttery biscuits (8 count)
• 2 uncooked bacon strips, diced
• 2 tablespoons minced garlic
• 1/2 cup diced white onion
• 1 pound lean ground beef (90% lean)
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons prepared mustard
• 1 cup beef broth
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions

Ingredients

• 5 cups crisp rice cereal
• 1 cup fruity crisp rice cereal
• 6 tablespoons butter
• 1 package (10 ounces) miniature marshmallows
• 1 cup rainbow mochi
• 2 tablespoons Confetti Sequin Sprinkles or Rainbow Star Sprinkles

Ingredients

• 30 small wonton wrappers (4" square)
• 8 ounces shredded mozzarella cheese
• MEAT SAUCE:
• 1 small onion
• 3 garlic cloves
• 1 pound ground beef
• 2 tablespoons dry red wine
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons milk
• 1 tablespoon Italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon salt
• RICOTTA MIX:
• 1 cup whole-milk smooth ricotta cheese
• 1/2 cup cottage cheese
• 1/2 cup shaved Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon coarsely ground pepper
• Minced fresh parsley, for garnish

Some of these recipes end up lost to history. Other times they’re just not super appealing to a modern palate (I don’t need everything suspended in gelatin, you know?). But one of the dishes created for Queen Elizabeth II’s ascendance to the throne remains in regular rotation in kitchens and restaurants across the United Kingdom and beyond. I’m talking, of course, about coronation chicken.

What is coronation chicken?

Coronation chicken is a dish specially created for the coronation of Queen Elizabeth. Princess Elizabeth became Queen Elizabeth on February 6, 1952, when her father King George VI passed away. It wasn’t until the following year, on June 2, 1953, that she had her official coronation ceremony. The gap between the two occasions isn’t unusual. For starters, it takes a while to plan a state celebration of that magnitude: King Charles III became king on September 8, 2022 and his coronation was held in May of 2023.

There was a lot to celebrate about Queen Elizabeth, though. It was a period of immense transition in the world, with World War II ending just a few years prior. England had been the site of bombings and destruction during the war, so it was a time of rebuilding and rebirth. Elizabeth’s coronation was truly unique since it was the very first televised coronation!

Naturally, a history-making occasion calls for a special menu, and thus coronation chicken was born. Created by Constance Spry and Rosemary Hume, the bright chicken salad was made with mayonnaise and cream, and flavored with curry powder, shallots and a few other spices. The original recipe was made with dried apricots, though some modern interpretations use sultanas.

For such a fancy occasion, it’s a dish that is actually pretty easy to whip up and keep on hand. It can be enjoyed on a bed of lettuce, with a bowl of rice or as a filling for sandwiches. Like most chicken salads, the best way to eat it is after you let it marinate for a couple days in the fridge. Time to get in the kitchen and make yourself a meal fit for a queen!

Related:

• Here’s Why Queen Camilla Doesn’t Cook for King Charles
• This is What Queen Elizabeth Fed Her Corgis (and It’s Not Dog Food)
• 10 Best Chicken Salad Recipes to Tuck into Croissants

The post Coronation Chicken Was Invented for Queen Elizabeth II appeared first on Taste of Home.

Ingredients

• 1 package (12 to 14 ounces) fresh cheddar cheese curds
• Oil for deep-fat frying
• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 cup very cold beer or nonalcoholic beer
• 1 large egg, lightly beaten
• 2 tablespoons cornstarch
• Optional: Ranch salad dressing or marinara sauce

If you’ve never had Grillo’s, let me put you on a brand-new beat. These “freshly pickled” pickles are full of crunch and manage to keep the soul of their former cucumber self. As a cucumber diehard, I appreciate their hard work. Do I believe pickles make everything better? Well, yes. Which is exactly why I needed to try the latest Home Chef and Grillo’s collaboration: the Pickle Pizza. Here’s exactly what I thought.

Is the new Grillo’s Pickle Pizza good?

I know what you’re thinking. How could a pizza that sounds like such an abomination be delicious? The truth is, this pickle pizza is incredible. But let’s add some background. Technically, it’s a barbecue pulled pork pizza with sliced red onions, mozzarella and Grillo’s hot pickle chips. If you’re into barbecue chicken pizza, you’ll likely wanna grab a slice of this one.

Now, let’s get to the taste. It’s a solid bite. The pulled pork is flavorful, and the barbecue sauce has a sweetness that cuts the pie’s saltiness. The onions are definitely large, but as someone who isn’t a huge fan of onions on her pizza, I thought they were a great addition.

As for the pickles? Honestly, I was a bit afraid of a hot pickle atop my toasty cheese. However, the slices added a subtle acidity that brought the whole thing together. While the pickles weren’t as spicy as I had hoped, they introduced me to a topping I would never have considered. They didn’t cover up or overpower the base flavor; they enhanced it.

The tang of the pickles mixed with the salty cheese and tender pork made for a mouthwatering combo. And, to top it all off, the crust was fabulous—soft yet durable in the middle with a hefty crunch on the outside. My only complaint was that it got a little juicy toward the center of the pizza. It softened the crust a bit too much for my liking, but if that’s the worst of it, I’d gladly take a round two. If you’re a pickle snack lover, you need to grab this before it’s gone.

How can I get Grillo’s Pickle Pizza?

Grillo’s Pickle Pizza is available at participating Kroger stores nationwide until Labor Day weekend. That means if you want to get your hands on this precious pickle pie, you need to jump on it as soon as possible. Enjoy your pizza, my fellow pickle pals!

Related:

• This Popular Fast-Food Chain Just Quietly Added Fried Pickles to Its Menu
• Types of Pickles You Should Know (and Try!)
• The Best Pizza Toppings—from Classic to Totally Out There

The post Grillo’s Pickle Pizza Is Here, and It Surpassed All My Expectations appeared first on Taste of Home.

Ingredients

• 1 ounce Galliano L’autentico Italian liqueur
• 1 ounce white creme de cacao
• 1 ounce heavy whipping cream or half-and-half
• ice cubes
• Chocolate shavings, optional

Ingredients

• 4 large baking potatoes, peeled and cut into 1/2-inch wedges
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 2 teaspoons smoked paprika
• Oil for deep-fat frying
• Optional: ketchup or condiment of choice

Egg wash is a mixture of egg and sometimes a liquid (usually water or milk) brushed on top of dough before baking. The mixture creates a shiny, golden brown finish—an absolute must for decorative pie crusts or homemade breads. Without an egg wash, breads have a flat, matte finish and dull color. Always, always take the two minutes to prepare and brush on an egg wash if your recipe calls for one.

We’ll go over the types of egg wash you can make at home, how each one will affect your pastry, possible egg wash substitutions and answers to the most common egg wash questions we’ve all faced in our baking journeys.

Types of Egg Wash

Every baker has their own idea about what makes the best egg wash recipe. Here are a few types of egg wash for pie crust and more, and how each one affects the finish of a pastry.

Whole egg

To make the easiest and quickest egg wash, crack open one egg and beat it until the yolk and white are homogenous. Many swear by this egg wash because the egg white and yolk both impart shine, and the yolk browns the pastry.

Egg and water

Most people’s preferred egg wash is one whole egg beaten with a splash of water. It creates a light golden brown hue and adds just enough shine. Plus, the water thins the egg wash’s viscosity, making it easy to spread on the pastry before it hits the oven.

Egg and milk or cream

Beat one whole egg with about 1 teaspoon of milk or cream, and your baked goods will have a light brown finish with a good amount of shine. Use whole milk, half-and-half cream or heavy cream.

Egg yolk

One beaten egg yolk is my preferred egg wash recipe. I’ve always found that it creates the perfect honey-colored, golden brown hue and imparts tons of shine. Yes, separating the egg is an extra step, but it’s worth my time every time.

Egg white

If you want the shine without any golden brown hue, a well-beaten egg white is your best bet. This will give you a clear, shiny finish and crispier crust. Many people prefer this egg wash on homemade breads, especially if they want to adhere nuts and seeds to the crust.

Egg Wash Substitutes

Empty egg carton? Here are two egg wash substitutes to use in a pinch.

Cream

Let cream be your first choice for an egg wash substitute. Cream will help the pastry brown, but it won’t add that shine that egg wash imparts. Use heavy whipping cream, half-and-half cream, whole milk or buttermilk.

Butter

I would only break out melted butter as an egg wash substitute if you need something to adhere coarse sugar, like turbinado sugar, to the pastry. Butter will add more delicious flavor, but it won’t brown the pastry or give it a shiny finish.

How to Apply an Egg Wash

To apply an egg wash, first make sure that the egg wash is as homogenous and well-beaten as possible. You don’t want any stringy bits of egg whites floating in the wash, if you’re using them. Next, dip a pastry brush in the egg wash, then paint it onto the dough until the top is completely covered with the egg wash. Take care to apply the egg wash in one even layer for even color. Globbing on egg wash can cause pools of egg wash to form, which can create dark spots on baked goods or even cause them to burn.

If you’re applying egg wash to laminated doughs like puff pastry or croissants, avoid brushing the egg wash on the exposed lamination. The egg wash will pinch the layers together and prevent them from puffing up.

Egg Wash FAQs

When do you apply an egg wash?

Apply an egg wash before the dough goes into the oven. The egg wash is supposed to help the baked good brown and become shiny, and it won’t do that if it’s applied after baking. Also, it’s not recommended to eat raw eggs as they can carry salmonella.

What happens if I don’t apply an egg wash?

If you don’t apply an egg wash to a recipe that calls for one, the baked goods will have a dull, beige color and a flat, matte finish. Your baked goods will obviously still be edible, so it’s totally fine to skip an egg wash if you don’t have the time—but it really makes a visual difference!

Does egg wash prevent a crust from burning?

No, egg wash does not prevent a crust from burning. In fact, it can have the opposite problem. If you notice your crust is getting too brown before the inside is done baking, cover the baked good with foil or make a pie crust shield if you’re baking a pie.

The post How to Make an Egg Wash appeared first on Taste of Home.

Julia’s sing-song voice and easy instructions can inspire anyone to make anything. We look to her for many classic French recipes, like coq au vin and chocolate mousse. One of the most classic methods she discusses in Mastering the Art of French Cooking is fraisage, a way of smearing butter into flour to make the ultimate pâte brisée—a dough that turns into a flaky crust for pies, pastries and desserts. Once you try it, you may never go back.

What is fraisage?

Fraisage is a French technique in pastry making in which you smear butter into the flour with the heel of your hand on the countertop. The goal is to spread long sheets of butter throughout the flour. When the dough bakes, moisture in the butter turns into steam, creating longer pastry flakes. French bakers have used the fraisage method since at least the 19th century and probably earlier.

In order for pastries to be tender and flaky, there can’t be too much gluten in the dough. Smearing the butter with your hand means less kneading, which means less gluten formation. Once you get the hang of it, you can use this method for pie crusts, scones, biscuits, breads—anything where you cut butter into flour for a flaky result.

How to Use Fraisage to Make Pie Crust

Unlike making a classic butter pie dough, where you cut the butter into the flour with a pastry cutter (or two knives, a food processor or your hands) in order to form pea-size pieces of butter, fraisage is done by flattening flour-coated pieces of butter.

To use fraisage to make a pie crust, whisk the dry ingredients per the instructions. Add the cold 1/2-inch butter chunks, toss them until they’re coated with flour, then pinch each piece with your fingers until they’re flat. Add the ice-cold water per the recipe, starting with a small amount and adding more as needed, and stir lightly until it just holds together. It won’t be fully mixed, and it’s okay to have some dry bits of flour. It should look a bit shaggy.

Here’s where the fun comes in: Dump the shaggy mass onto the countertop. Using the heel of your hand, push the dough away from you, smearing the butter into long shreds in the flour. Use a bench knife or scraper and flip the dough back onto itself, and continue smearing the butter shreds. It’s ready when the fat looks fully incorporated into the dough; it should still be shaggy but more cohesive and smooth. You should still see some butter shreds throughout.

Form the dough into a disc, wrap it with storage wrap, and chill it for at least 30 minutes or until you’re ready to use it.

If you prefer a pie dough made with shortening and butter, there is no need to fraisage the shortening; it doesn’t contain water, so you don’t have to smear it. Just mix it in with the dry ingredients and smear in the butter on the counter as instructed.

Is fraisage worth it?

After learning about the fraisage method in a scone-making class, I couldn’t wait to try it on my pies. Flattening small pieces of butter with my fingers and smearing those flakes into the flour on the counter intrigued me. It’s tangible—almost meditative. If you like the process of baking, fraisage is very much a technique for you.

When I tried it with my pie dough, I got lovely big flakes. The key is not to overwork the dough, which is the mantra for making any pie. You don’t want to overmix it and create gluten; if you do, you’ll get a tougher pie crust. You just want to smear the butter and fold it over until it all comes together.

Fraisage is easier and more hands-on than my usual pie dough process, by which I use a food processor for the dry ingredients and half the cold butter to get pea-size chunks, add water, grate the rest of the cold butter into the mix, and pull it together until I get a cohesive, slightly shaggy mass. My version also creates small sheets of butter, but fraisage makes them a bit bigger, which means bigger flakes in the baked crust. Julia was right—again!

Related:

• This Dessert Is So Good, It Made Julia Child Shed a Tear
• This Was Julia Child’s Favorite Cocktail and I Totally See Why
• I Made Julia Child’s Most Iconic Dishes and Here’s What Happened

The post Julia Child’s Technique for the Flakiest Pie Crust appeared first on Taste of Home.

Ingredients

• 3 cups hot water
• 3 cups passata tomato sauce, divided
• 2 tablespoons tomato paste
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 3 garlic cloves, minced
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 12 ounces uncooked spaghetti
• Grated Pecorino Romano or Parmesan cheese, optional

Ingredients

• 1-1/2 cups packed brown sugar
• 3/4 cup butter, melted
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup white baking chips
• 3/4 cup chopped walnuts, optional