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Whether it’s served sliced at a backyard barbecue, bought at a roadside stand, or sprinkled with a bit of salt, summertime just isn’t summertime without watermelon.
For buttery, flaky pie dough every time, follow the advice of Sarah Carey.
You cut pie crust dough into diamonds, and brush half with egg yolk and half with egg white and sugar. The result is an eye-catching pattern that glitters. View Recipe
The recipe is from Martha Stewart's Cooking School cookbook, which was published in 1999. That book has the best chicken soup recipe in it. That book has the best chicken soup recipe in it.
Pie crimper from the 1800s Closeup of peekaboo lattice. A pie crust edge is often crimped to provide visual interest, and in the case of a two-crust pie in order to seal the top and bottom crusts together to prevent the filling from leaking. [6] [7] Crimping can be done by hand, pinching the two crusts together to create a ruffled edge, or with ...
Using a paring knife, cut several steam vents in top of dough. Lightly brush surface with egg wash; sprinkle with sanding sugar. Bake on a baking sheet 10 minutes (crust will begin to turn golden).
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How to pick a watermelon. A ripe watermelon = a juicy watermelon. Picking the perfect melon is key to securing the perfect summer snack! When you’re at the grocery store, don’t bring home the ...