Springerle molds, originally from Germany, are used to form the pure white, spice-laden Christmas cookies of the same name. Yet the wooden molds are also useful for shaping rolled fondant into cupcake toppers in dozens of finely detailed designs, including Easter bunnies. You’ll need to use a springerle mold with a design that is three inches or smaller. Look for the molds from specialty retailers online, or see Sources, page 342. Fondant mimics the color of traditional springerle cookies, but if you can’t find it, use marzipan instead; although it is not white, you can tint it a desired shade with gel-paste food color (see instructions on page 299).
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.