April 20, 2012 THE BASELINE
Served bubbling hot from the broiler in chain restaurants’ appetizer platters across the country, this creamy, cheesy dip is studded with chu...
April 13, 2012 Baseline
There’s nothing more finger-lickingly good than a perfectly crisp-crunch piece of fried chicken. Forget the manners and napkins—it’s all abou...
April 6, 2012 THE BASELINE
A side dish of chopped fresh spinach in a rich, creamy sauce ranks up there alongside a crisp wedge of iceberg lettuce drizzled in blue cheese ...
March 30, 2012 The Baseline
Fried to golden perfection, crunchy on the outside, and sweetly tender on the inside, beer-battered onion rings are a textural match made in he...
March 23, 2012 THE BASELINE
Two thin dark cocoa wafers cradling a sugary white filling. Sound familiar? They unfailingly appeal to the kid in everyone—no matter which wa...
March 16, 2012 The Baseline
Nothing says work-week dinner quite like frozen pizza. This ubiquitous freezer-aisle food never fails to tempt as you contemplate full calendar...
March 9, 2012 THE BASELINE
Although this Chinese restaurant staple is named for a 19th century Hunan military officer, its 1970s New York City provenance hits a little cl...
March 2, 2012 The Baseline
A Depression-era darling of a dessert, the original dream bar consisted of a pat-in-the-pan brown sugar shortbread crust layered beneath a coco...
February 24, 2012 Welcome to Pasta Week! We're celebrating the release of Pasta Revolution, our newest cookbook, and using our noodle like never before. See this week's full l...
February 17, 2012 THE BASELINE
Usually by the time we realize we’re jonesing for chicken pot pie, it’s too late—literally; making them from scratch can take hours. Free...
