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These savory rugelach are made with a cream-cheese-based dough, which softens very quickly. If the dough becomes tricky to work with, chill it until firm,… more »
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Test your springform pan with water for leakage before getting started. If it leaks, tightly wrap the bottom and halfway up the side of the pan with two… more »
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Bake this dessert ahead so it can chill overnight.
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In this recipe we call for a 10 1/2- by 7- by 1-inch rectangular tart pan with a removable fluted rim; you could instead use a 10- by 1-inch round tart pan… more »
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You can make the souffles 4 hours ahead (keep at room temperature). Put in a 375 degrees F oven for 8 minutes to reheat.
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