Hibachi Fried Rice
The eggs set quickly in the hot skillet, and getting them out of the way before the rice goes in makes the whole cook feel much more manageable. I used … Read more
Elise
Firecracker Shrimp
The first shrimp hit the skillet with a quick hiss, and the cornstarch started forming a delicate crust before I’d even finished the first batch. The part that takes a … Read more
Loaded Twice Baked Potatoes
When a knife slides easily into the center of a russet, the potato is ready for its first trip out of the oven. The skin is sturdy enough to hold … Read more
Spicy Tuna Crispy Rice
The first rice square gives a quiet sizzle when it hits the skillet, then the edges turn crisp and golden while the middle stays soft. That contrast is what makes … Read more
Frosted Sugar Cookie Bars
The edges start turning pale gold before the middle of a pan of sugar cookie dough looks quite as settled, and that’s the moment I watch most closely. These frosted … Read more
Cranberry Bliss Bars
When the blondie edges turn golden, the center can still look softer than you’d expect from a finished bar. That’s the point: a toothpick should come out with a few … Read more
Twice Baked Potato Casserole
When a knife slides into the biggest russet without resistance, the potatoes are ready for the part that makes this casserole different from a bowl of mashed potatoes. I bake … Read more
Creamy Twice Baked Potatoes
The first time I made twice baked potatoes, I treated the second bake like a chance to cook them from scratch all over again. The filling dried at the edges … Read more
Mini Baked Potatoes
The potatoes hiss softly as the oil hits the hot pan, and the skins start to wrinkle before the centers are tender. I used to pull them out when they … Read more
Twice Baked Potato Butter Balls
The knife should slide into a russet potato with almost no resistance before it comes out of the oven. If the center is still firm, the mixture will have lumps … Read more