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2 ounce coarsely chopped white baking chocolate with cocoa butter ½ teaspoon shortening ⅛ teaspoon freshly grated nutmeg or a dash of ground nutmeg

Highlights Member of the Dotdash Meredith Anti-Bias Review Board since 2021Holds a degree in Gender and Sexuality Studies from Vanderbilt University

Buy It: 9-Inch Pie Plate with Lid ($15, OXO) Buy It: Hamilton Beach Stack and Snap 12-Cup Food Processor ($59, Target) Buy It: Williams Sonoma Goldtouch Pro Muffin Pan ($40, Williams Sonoma)

Churros are just the beginning! Keep the fiesta going with these must-try Mexican desserts.

Test Kitchen Tip: For this pasta, or any of these vegetarian Christmas dinner recipes that call for Parmesan cheese or another hard cheese, look for “vegetarian rennet” for the label to ensure it doesn’t include any animal products. Or opt for a plant-based cheese substitute. Test Kitchen Tip: Enjoy this as a side dish or spoon over risotto or polenta to make these mushrooms a meal.

Step 1: Prep the Potatoes for Baking Preheat the oven to 425ºF. With a stiff produce brush, scrub potatoes thoroughly under cool running water to remove any dirt. Remove any sprouts (also called eyes) and any green areas with the tip of a potato peeler or a small knife. Prick the potatoes on all sides with a fork. This will allow the steam to release as the potatoes bake. If you prefer softer skins, rub the potatoes all over with a thin coating of shortening, butter, or cooking oil, and wrap each potato separately in foil before baking....

Oven-Fried Parmesan Chicken: Prepare as above, except omit thyme and salt and reduce crushed cornflakes to 1/2 cup. For coating, combine cornflakes; 1/2 cup grated Parmesan cheese; 1 teaspoon dried oregano, crushed; the paprika; and pepper. Stir in melted butter. Continue as above. Oven-Fried Chicken Breast Tenders: Prepare as above, except substitute 1-1/2 pounds chicken tenders* for meaty chicken pieces, increase crushed cornflakes to 1-3/4 cups, and place tenders in a single layer on 15x10x1-inch baking pan....

1 4 pound whole chicken 1 teaspoon sea salt 1 teaspoon paprika ½ teaspoon black pepper 1 pound carrots, peeled and quartered 1 large onion, peeled and cut into 1/2-inch thick wedges (2 1/2 cups) 4 cup fresh broccoli florets

parchment paper 1 cup water ½ cup butter ¼ teaspoon sugar ⅛ teaspoon salt ¾ cup all-purpose flour ¼ cup whole-wheat flour or all-purpose flour 4 eggs