Chelsey White shows how to take a vanilla layer cake to the next level with piped buttercream rosettes. Plus, learn how to trim the cake layers and create a crumb coat.
Surprise! Sarah Copeland puts quinoa in her waffles to make them more nourishing -- and her two kids don't even taste it. Follow along to learn how to make waffles that are crispy on the outside and tender and moist on the inside.
What's the one thing Sarah Copeland always has in her fridge? A jar of green sauce for spooning over fried eggs or toast and smearing onto plates with any protein. She shows how to make it in a matter of minutes with any ingredients you have on hand.
What's a simple but stunning way to elevate tomatoes? Toss them with toasted, smashed cumin and coriander seeds. For lunch, Sarah Copeland spoons the mixture over thick slices of bread and drizzles the toast with olive oil and honey.
Inspired by a pie from Zorbaz on the Lake, one of Gabriela's family's favorite spots in Minnesota, my version gets baked in a cast-iron skillet and topped with fresh jalapenos and "hot" (chile-spiked) honey.