Like a Ross – Page 7

Glazed Spiral-Sliced Ham

Main Courses

WHY THIS RECIPE WORKS It pays to know exactly how to make a glazed ham that's truly worthy of a special occasion. Our recipe for a moist ham with a glaze that complements but doesn’t overwhelm the meat includes avoiding labels that read “ham with water added” and heating the ham to an internal...

Cast Iron Shepherd’s Pie

Main Courses

WHY THIS RECIPE WORKS Despite its status as a classic comfort food, there's nothing comforting about the many steps and piles of dirty dishes that shepherd's pie usually requires. Using the cast-iron skillet as our sautéing, baking, and serving pan streamlined the process. We used ground beef as...

Chicago Thin-Crust Pizza

Main Courses, Pizza

WHY THIS RECIPE WORKS The trick for making an ideal Chicago Thin-Crust Pizza—a thin, crisp alternative to its doughy cousin—at home was to make the dough in a food processor. Because of the high speed of the blade, the processor brought the dough together quickly, which prevented too much gluten...

Thin, Crispy Chocolate Chip Cookies

Cookies, Desserts

WHY THIS RECIPE WORKS To get a recipe for thin, crisp chocolate chip cookies that would still be tender and flavorful, we had to find just the right ingredients in just the right proportions. We used a combination of light brown sugar and white sugar to get a butterscotch flavor and sufficient...