Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Mini

  • Article

    Ramekins: Mini dishes, many talents

    Available in a range of styles, shapes, and sizes, ramekins have lots of practical uses. Try them for baking and presenting individual pastas, molten cakes, or soufflés, or put them…

  • How-To

    Make French Bread at Home

    Learn a simple technique for baking light, crusty mini baguettes in your own kitchen

  • Recipe

    Mini Baguettes

    If you've been intimidated by the thought of baking bread, take heart: It's not hard, especially if you consider this: First, it's okay to "cheat" by working the dough in…

  • Article

    Cast iron keeps it hot

    These versatile little servers are perfect for an appetizer-size soup (or baked pasta or bread pudding). But we especially love them because they’re cast iron, so they retain heat, keeping…

  • Recipe

    Bite-Size Latkes

    Serve these cuties topped with a little applesauce or a dollop of sour cream and some minced chives. Or go luxe and serve them with smoked salmon or even caviar on…

  • Recipe

    Mini Tuna Burgers with Mint-Caper Aïoli on Pita Triangles

    You can make the aïoli with a pasteurized egg if raw eggs are an issue.

  • Recipe

    Free-Form Pear Tarts with Almond & Cinnamon

    In this recipe, almond paste provides a subtle, perfumy almond flavor that marries perfectly with the sweetness of the pears. You’ll find cans or tubes of almond paste in most…

  • Recipe

    Pumpkin Swirl Cheesecakes

     

  • Recipe

    Bacon, Leek & Cheddar Mini Quiches

    You’ll need four mini muffin tins for this recipe (or two if your tins have 24 cups). If you don’t have enough muffin tins, you can assemble the quiches in…

  • Recipe

    Chocolate-Espresso Mini Soufflés

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.