Makes 15 large rolls
Don’t get the milk mixture too hot or the dough won’t rise.
- vegetable shortening
- honey
- whole milk
Makes 15 large rolls
Don’t get the milk mixture too hot or the dough won’t rise.
- whole milk
- honey
- vegetable shortening
Serves 4 as a light entrée and 6 as a side dish
For information on how to prepare the cucumbers, see “Seeding and Chopping Cucumbers," below.
- Ground black pepper
- roughly chopped fresh parsley
- chopped pitted kalamata olives
- extra virgin olive oil
- red wine vinegar
Serves 6
For a sweet counterpoint to the herb flavor, add 1 cup dried cherries, golden raisins, or dried cranberries to the salad just before tossing it.
- minced fresh thyme
- chopped fresh chives
- pecans
- hearty salad greens
Serves 4
This recipe didn’t specify a brand of cracker, but we like Ritz here. Try dipping the sandwiches in ketchup—a Frenchee fanatic told us that’s how she ate them growing up in Oklahoma.
- mayonnaise
- hearty white sandwich bread
- deli American cheese
- 3–4 quarts peanut or vegetable oil
Serves 6
You will need 3 or 4 ears of corn to yield 2 cups of kernels. Frozen corn can be substituted for the fresh, provided it is thawed and well drained.
- cornmeal
- whole milk
- cayenne pepper
- cream of tartar
Serves 10 to 12
Do not use all-purpose flour. Our tasters unflatteringly compared a cake made with it to Wonder Bread. If your angel food cake pan does not have a removable bottom, line the bottom of the pan with parchment paper. In either case, do not grease the pan (or the paper).
- cake flour
- large egg whites
- cream of tartar
Serves 8
This dessert is best served warm or at room temperature the same day it is made. Scoop it out and serve in a bowl.
- cornstarch
- grated zest and 1/2 cup juice from 4 lemons
- boiling water
Serves 10 to 12
Separate the eggs when they’re cold; it’s easier. You will need a tube pan with a removable bottom for this recipe. Our favorite, the Chicago Metallic Professional Nonstick Angel Food Cake Pan, has both a removable bottom and “feet” to support the pan while the cake cools. If your pan is footless, invert the cake onto the neck of a wine bottle to cool.
- cream of tartar
- plain cake flour
- water
- vegetable oil
Serves 8 to 10
You will need a fully baked pie shell for this recipe. Use your favorite pie dough or use our No-Fear Pie Crust recipe (related). Serve with lightly sweetened whipped cream.
- water