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Is It Done? To check an egg casserole for doneness, insert a knife in the center toward the bottom of the pot. If the knife comes out clean, it’s good to go. If you see some liquid on the knife (or on the surface of the casserole), pop it back into the oven for 5 to 10 minutes longer.

2 cup nonfat evaporated milk 1 14.5 ounce can reduced-sodium chicken broth 1 cup yellow course-grain polenta (cornmeal) 3 tablespoon grated Parmesan cheese 1 tablespoon unsalted butter Ground black pepper Pressure Cooker Directions: Trim fat from meat. Cut meat into six pieces. In a small bowl combine coffee powder, ground chipotle pepper, and salt. Sprinkle chipotle mixture evenly over meat; rub in with your fingers. In a 6-quart pressure cooker cook meat, half at a time if necessary, in hot oil over medium-high heat until brown on all sides....

1 cup packed brown sugar 2 tablespoon cornstarch ½ cup water ⅔ cup half-and-half or light cream ¼ cup light-colored corn syrup 2 tablespoon butter 1 teaspoon vanilla

3 ½ cup all-purpose flour ½ cup cocoa powder 1 teaspoon salt ½ teaspoon baking soda 2 eggs 1 egg yolk 1 cup sugar 1 cup plain Greek yogurt ½ cup buttermilk ¼ cup butter, melted Vegetable oil for deep-fat frying Powdered Sugar Icing 2 cup powdered sugar ¼ cup water

1 beaten egg ⅔ cup milk, half-and-half, or light cream 4 teaspoon sugar ½ teaspoon vanilla

If You Want To See It In Person: Clare.com Call her a revolutionary with a roller. Interior designer Nicole Gibbons has started Clare, a paint company that simplifies the often overwhelming process of choosing a color. “Decorators don’t have 3,000 favorite colors. They have a short list they know and love and could recommend for any space,” she says. Pulling from that knowledge, Gibbons assembled a collection of 55 colors on a user-friendly website that includes images of each color in different lighting conditions and detailed descriptions that note undertones....

To Store: Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Fill as directed in Step 5.

1 ¼ cup all-purpose flour ⅓ cup ground toasted pecans ¼ teaspoon salt ⅓ cup shortening 5 tablespoon cold water For filling: