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Ingredients 5 oz unsweetened baking chocolate 2/3 cup butter or margarine 1 3/4 cups sugar 2 teaspoons vanilla 3 eggs 1 cup Gold Medal™ all-purpose flour 1 cup chopped nuts 1 cup semisweet chocolate chips (6 oz) 1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting Preparation Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening. In 1-quart saucepan, melt baking chocolate and butter over low heat, stirring frequently; remove from heat....

Ingredients 2 containers (5.3 oz each) Greek vanilla yogurt 6 tablespoons milk 1 teaspoon vanilla 2 eggs 2 cups Original Bisquick™ mix Butter and maple syrup for serving Preparation In medium bowl, beat yogurt, milk, vanilla and eggs with whisk until well combined. In large bowl, place Bisquick mix. Add yogurt mixture. Mix to combine. Heat skillet or griddle over medium-high heat (grease if necessary). Scoop slightly less than 1/4 cups batter onto heated skillet; cook until bubbles start to form on surface of pancakes, edges become dry, and bottom becomes golden brown....

Preparation So you’re not looking to throw an extravagant party-that doesn’t mean you have to elope at the courthouse. Consider the increasingly popular micro wedding, to which couples invite up to a couple of dozen close friends and family members. It may be difficult to narrow down your guest list that far-but if you can manage it, these small gatherings offer a special kind of intimacy. Sarah Toulouse, venue director/co-owner of Creativo Loft, in Chicago, has recently seen an uptick in couples desiring a more personal day that allows them to connect with individual guests....

Preparation Many of the corn-, bean- and rice-based dishes we love from Mexican cuisine depend on a combination of spices—and the country’s meat and fish dishes, too, are definitely not known for their blandness. Still, most Mexican dishes aren’t knock-your-socks off spicy; there’s plenty of subtlety and nuance amid the heat. Much of the heat and lots of flavor comes from the use of fresh and dried chiles; fresh herbs are widely used, too....

Preparation In the doldrums of the winter, coaxing a modicum of shine out of your hair becomes its own special project. That’s why the colder months are the perfect time to indulge in a gloss. The treatment (also referred to as a glaze) provides shine and revitalizes dull hair while helping to smooth flyaways. A gloss can be clear or tinted and can be used to maintain or enhance color. You may have gotten a gloss at your last in-salon color appointment, the final step that your colorist brushes on your hair while you’re at the bowl post-shampoo....

Japan is known for the quality of its knives, and Aritsugu (有次), a knife shop in Kyoto, makes some of the best in the country. While we were visiting the new Toyosu Fish Market 3 weeks ago, we stopped by their Tyoko shop to get a gyuto knife for one lucky Just One Cookbook reader! The gyuto knife is basically the Japanese equivalence of the Western version of a chef’s knife, but the blade is thinner and has a sharper edge....

Preparation As Old MacDonald proved in his nursery rhyme, a countryside farm holds an endless menagerie: cows, horses, pigs, ducks. But none of them hold our hearts like these two charmers. Our all-time favorites—a chicken and a lamb, respectively—pair up together for the cutest best friend Halloween costume idea. Although fun for all ages, we like this for younger children. Use the simple soft designs here to ensure that your little one feels comfortable in their get-up....

Ingredients 1/4 cup butter or margarine 18 eggs 1 cup sour cream 1 cup milk 2 teaspoons salt 4 medium green onions, chopped (1/4 cup) Chopped fresh parsley Preparation Heat oven to 325°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven; tilt dish to coat bottom. In large bowl, beat eggs, sour cream, milk and salt with fork or wire whisk until blended. Stir in onions. Pour into baking dish....

Ingredients 2 lb chicken thighs, skin and bones removed, cut into 3/4-inch pieces Freshly ground black pepper to taste 2 teaspoons (or to taste) gray salt 2 teaspoons fennel seed 2 teaspoons smoked or regular paprika 1/2 cup masa harina or Gold Medal™ all-purpose flour 1/4 cup extra-virgin olive oil, plus more as needed to cook chicken and for garnish 2 red onions, finely chopped 3 cloves garlic, finely chopped...

Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 1/2 cup butter or margarine, softened 1 egg 1/4 cup unsweetened baking cocoa 2 tablespoons Gold Medal™ all-purpose flour 1/2 teaspoon mint extract 2 to 3 drops green food color Preparation In large bowl, stir cookie mix, butter and egg until dough forms. Divide dough in half. Stir cocoa into one half. Stir flour, mint extract and food color into other half....

Preparation Detail scissorsXyron sticker maker With detail scissors, cut fabric into any design (we freehand-cut feathers). Run the resulting shape through a mini Xyron machine, which turns it into a sticker.Apply the sticker to a book. Martha Stewart Crafts detail scissors, $15, michaels.com for stores. Xyron “3” sticker maker, $13, xyron.com. Related Video

Ingredients 2 cups uncooked elbow macaroni 2 tablespoons butter 2 tablespoons Gold Medal™ all-purpose flour 1 teaspoon salt 1 tablespoon grated or very finely chopped onion 2 cups milk 2 cups shredded fontina cheese (8 oz) 1 tablespoon chopped fresh thyme leaves Preparation Cook and drain macaroni as directed on package. In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk....

Furikake (ふりかけ) is a Japanese rice seasoning. The Japanese eat it with steamed rice and season Onigiri (rice balls). You can also sprinkle it over salads, snacks, avocado toast, and grilled protein, such as chicken. What is Furikake Furikake (literally “sprinkle”) is a flaky or powered Japanese seasoning consisting of sesame seeds, seaweed, and dried seafood, meat, or vegetable. It is often sprinkled over steamed rice to enjoy. Furikake goes back to the 12th century when there are records of making a salty powdered condiment consisting of dried sea bream, salmon, and shark....

Ingredients 1/4 cup Italian-style dry bread crumbs 1/4 cup chopped fresh parsley Grated peel of 1 lemon (1 1/2 to 3 teaspoons) 1 tablespoon butter or margarine, melted 1 pound sea bass, mahi mahi or other medium-firm fish fillets 1/4 teaspoon seasoned salt 1 tablespoon lemon juice Preparation Heat oven to 425°. Line rectangular pan, 13x9x2 inches, with aluminum foil; spray foil with cooking spray. Mix bread crumbs, parsley, lemon peel and butter....

Ingredients 2 cups Progresso™ chicken broth (from 32-ounce carton) 1 can (12 ounces) beer or 1 1/2 cups Progresso™ chicken broth 1/2 cup dried lentils, sorted and rinsed 1 medium carrot, sliced (1/2 cup) 1 medium celery stalk, chopped (1/2 cup) 1 small onion, chopped (1/4 cup) 1 fully cooked smoked Polish sausage, about 5 inches long, thinly sliced (3 ounces) 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves...

Preparation Junior bridesmaids may be the most excited members of the wedding party. Still young enough to gaze dreamily at the bride in her flowing wedding dress and think “princess,” she also loves that she gets to wear a pretty dress and hang out with the older female attendants. If you have a young sister, niece, cousin, or friend’s child with whom you’re close, you might be wondering how she fits into the wedding party....

After I shared my recipe for the Japanese New Year mochi soup called Ozoni, I received a lot of feedback from my readers regarding the “mochi” I added to the soup. They were surprised that I added mochi in the savory soup and asked me if it was sweet. The feedback made me realize that the Japanese and non-Japanese see the word “mochi” quite differently. When you hear the word “mochi,” what’s the first thing that comes to your mind?...

Preparation First, just what is matzo meal? Matzo meal is made by grinding matzo, a traditional Jewish unleavened bread that’s also known as matzah or matzoh. Matzo bread is made by mixing flour and water, rolling it out thin, then baking it in an extremely hot oven. It can be soft and pliable, or cracker crisp. It is the crisp version that’s used to make matzo meal. Prepared matzo meal comes in several types from course to fine—the most finely ground variety is known as matzo cake meal....

Do you like Tamagoyaki, Japanese Rolled Omelette? Tamagoyaki is a Japanese dish made of many thin layers of egg crepes. It’s not only pretty to look at but also delicious! The rolled omelette can be enjoyed as a savory snack or as an addition in your bento box. In the past, I’ve shared how to make tamagoyaki the traditional method by using a tamagoyaki frying pan. However, it can be time-consuming to make from scratch....

Ingredients 1 can (18.5 oz) Progresso™ Rich & Hearty chicken pot pie style soup 1/3 cup Betty Crocker™ mashed potatoes 1/2 cup frozen mixed vegetables, cooked 1/4 teaspoon dried thyme leaves 1/4 teaspoon pepper 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 1 tablespoon butter, melted Preparation Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper....