We wanted a way to make big meatballs that were tender and moist and had enough structure to hold their shape.
Mashed potato casserole, with the promise of fluffy, buttery, creamy potatoes nestled under a savory golden crust, is the perfect make-ahead dish during the holiday season.
We wanted to find an alternative to prime rib that’s less expensive and faster to cook—without sacrificing flavor.
This cake was invented in 1969 to increase Jell-O sales. But when we made the recipe, we encountered dull strawberry flavor and soggy boxed-mix cake. Here’s the fix.
It’s been over 35 years since once-renowned Ebinger’s Baking Company in Brooklyn closed its doors. We set out to recreate one of its most beloved recipes.