till the berries have collapsed (about 15-20 minutes or so), sweetening with sugar (about 1/4 cup sugar to 1 big bag of berries). Run through a food mill or mash through a strainer and chill. This can be made several days in...

You should bring one of those collapsible cups and fill it with water in the bathroom, then bring it back to your table!! I would love to see the looks on their faces!

Michael Johnson rounding that final curve in the 400, Johnnies was pushing hard, yet effortlessly today. Lemon ice got stacked into impossibly high paper cups, the men doing the beefs and sausages worked as smoothly as a...

Don’t worry — jams are incredibly easy. Freezer jams tend to be sweeter, in my opinon. With strawberries, I make something that is closer to a conserve. I pit all the strawberries, let them macerate in a bowl for a...

it collapses into mush. It’s delicious mush, and it makes a completely acceptable fool, but I just think it would be ever so slightly more appealing if the rhubarb pieces had some structural integrity to them. I’ve...

. What is apparently the right amount of baking powder for the normal recipe (only half a teaspoon) seems to be way too much for this, because the edges rise too far and then collapse, sometimes on the sides of the pan. The...

vinegar (Chinese Zhenjiang black for preference, or red wine), 2 tb brown sugar, 1 tb wine or whisky, and 3/4 cup water. Pour over chops and simmer until chops are done and onions and sauce have more or less collapsed into a...

dish, then pour a cup or two of the condensed milk over and bake for a long time until it all sort of collapsed in on itself. Good flavor, but the potatoes did not cook evenly. Now, I’d made a beef stew last week by cooking...

How about this Argentinian tzimmes? Argentinian Carbonada Criolla, Tzimmes by any Name is Still Tzimmes 10 pounds Round squash such as pumpkin or calabaza 1/4 cup Margarine Salt and pepper, to taste 4 pounds Beef chuck, cubed 2...

even though it was cooked in a 9x9" pan, not a loaf pan, 30 minutes sounds a bit short for something as moist as this: 1 /12 cups pulp, 3eggs, 1/3 c water. Maybe cut down on the pulp by 1/4 c and the water by 1/3. try baking...

It was delicious. Who would ever have guessed it had been in my freezer for, like, 5 years? Here’s what I did. I took it out of the freezer and let it defrost in a bucket of brine (1/2 cup-ish diamond crystal salt to 1 quart...

Get an accurate oven thermometer and check your oven. An oven that is inaccurate can cause cakes to collapse when removed if they are underdone in the center.

to sink/collapse and they’ll be dense & heavy. use a scant teaspoon per cup of flour.

not to re-use oil you’ve used to fry fish. I think the ratio is something like 1 cup old to 5 cups new. I might give it a shot

I’ve never had the chowder in a bread bowl but I have had the smaller cup of their chowder and think it is ok but nothing more, especially with the red skin potatos. Where Capt. Scotts excels is the lobster rolls (hot is my...