109 master recipes

The tops of these chewy cookies are puffy and cracked.Packed full of chocolate flavor and so good.Be sure not to overbake them.

Master Chefs chocolate mousse made with Italian meringue, whipped cream, melted semi-sweet chocolate, cocoa, and espresso. Light, airy, and intensely chocolatey.

Master flank steak marinates two trimmed flank steaks in barbecue sauce for 4 to 6 hours, then grills to your preferred doneness. A two-ingredient summer cookout staple.

Master flank steak marinade method using only barbecue sauce. Layer, refrigerate, grill, and slice against the grain for juicy beef every time.

Grilled flank steak rolled with stir-fried cabbage, then wrapped in flatbread with wasabi-ginger cream cheese creates Japanese-fusion pinwheels for elegant entertaining.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Broiled turkey tenderloins rubbed with olive oil and lemon pepper, served with bearnaise sauce or salsa verde. A lean, high-protein main dish ready in under an hour.

Holiday master butter cookie dough combines flour, cornstarch, and creamed butter into a tender, rollable base for cut-outs, Linzers, thumbprints, and pinwheels. Chills up to 3 days or freezes up to 6 months.

Three-ingredient chocolate rum cream: melted semi-sweet chocolate folded into whipped cream with dark rum. Ready in 20 minutes. A versatile filling, topping, or standalone mousse.

Double chocolate oat cookies in the Aussie Anzac style: cocoa dough studded with chocolate chips, oats, and coconut, bound with golden syrup, then finished with a dark chocolate drizzle. Crisp, chewy, and deeply chocolatey.

Quick banana bread made with Bisquick baking mix for a shortcut loaf with tender crumb and sweet banana flavor in under an hour.

A simple seasoning recipe that can add a kick to any of your meals.

Skip store-bought packets and make your own Italian dressing mix that will keep in the pantry for up to a year.

Using fresh Tamarind pods make your own fresh homemade tamarind paste. You can use it in Indian cooking, Thai, Jamaican and Mexican. Add a spoonful to flavor curry, soups or even into meat taco mixes. In India it is used for a soft drink. Sort of like iced tea with an interesting tang or zing.

I added some pureed strawberries and a couple of drops of red food coloring to make the cake pink.

Feel too lazy to bake any cookies or cake for Easter. Make these crispy Easter nests that will for sure satisfy everyone. They are easy to make, and taste delicious.