Supposed to bake 30 minutes total, although a commenter said longer.
Chops is a trusted home cook.
I would make it completely ahead of time.
But I need to bring it hot. No risk of overbaking?
Nancy is a trusted home cook.
This set-up sounds very awkward and pressure-filled.
Any chance you can make something servable at room temperature with same or similar ingredients?
You're right! Thanks for advice.
Margie is a trusted home cook immersed in German foodways.
Tzimmes should be cooked long and slow. Bake it completely today and you will only need to reheat it tomorrow
Please enter a valid email address.
Well played. You deserve a cookie.
Meet these secret weapons
Instant Zip, These Thai Condiments
What's Ahead for Our Baking Club This Summer
Marlene Dietrich's Favorite Cocktail
What it Was Like to Grow Up Around a Professional Cook
A One-Pot, No-Mixer Chocolate Cake
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)