Learn how to make the tastiest cookie dough everWiping a cookie dough-covered spoon clean or sticking a finger in the batter when no one's looking are two great perks of making cookies. In fact, one could argue that the dough can be better than the finished product. A friend, who shall remain nameless, used to sneak packages of raw cookie dough into his bed at night as a child, only to have the empty wrappers discovered by his mother the next day… Ah, how far we go for love (and good food).

Click here to see the classic Chocolate Chip Cookie Recipe

The chocolate chip cookie is a classic, one that has been done over and over again, nearly to perfection, depending on personal preferences for crispness, chewiness, and thickness. But nailing down the process of making a perfect cookie dough comes with skills and a little know-how. To iron down this technique, we turned to David Crofton of Brooklyn's One Girl Cookies, who also recently authored a cookbook by the same title.

Slideshow: Wild Weight Gain Myths

He shares his classic recipe

Garden produce headed for the kitchen.

By Zester Daily staff

Now is the time of year most of pore over seed catalogs, eagerly planning the lush garden full of homegrown produce we'll enjoy all summer.

While many first-timers come to gardening when they tire of the poor quality of produce in the store, just as many come from economic pressures. As fossil fuel prices rise, food prices will continue to increase. And when artificially cheap processed foods are more affordable than nutrient-dense whole fruits and vegetables, the only recourse is to take matters into your own hands, and into your own back yard.

A $10 investment in seeds can yield many hundreds of dollars worth of vegetables a month for many months. A few tomatoes easily cost $2 to $3. For the same price, you can get a package of tomato seeds to plant a long row of tomatoes that will provide bushel upon bushel of luscious fruits all summer long. But it's not so much the immediate cost-savings as the long-term investment. Unlike any other investment

Try one of these simple, delicious variations on the white-meat staple.
By Kristen Evans


Baked Chicken Parmesan Serves 4| Hands-On Time: 15m | Total Time: 40m

Ellie MillerIngredients 8 thin chicken cutlets (1 1/2 pounds total), kosher salt and black pepper, 1/4 cup all-purpose flour, 2 large eggs, beaten, 2/3 cup bread crumbs, 1/4 cup grated Parmesan cheese, 3 tablespoons olive oil, 1 24-ounce jar marinara sauce, 1 pound fresh mozzarella, sliced

Directions Heat oven to 400º F. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
Place the flour and eggs in separate shallow bowls; in a third shallow bowl, combine the bread crumbs and Parmesan. Coat the chicken with the flour, then dip in the eggs (letting any excess drip off), then coat with the bread crumb mixture, pressing gently to help it adhere. Heat the oil in a large skillet over medium-high heat. Cook the chicken in batches until golden brown, about 2 minutes per side. Pour the marinara sauce into a large, shallow baking dish.

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The OMG Omelet Muffin!

There's nothing better than sharing a delicious Sunday brunch with family or friends. So, when Brandi's sister-in-law Megan forwarded us a recipe for "Omelet Muffins" - from the fabulous blog Quirky Cookery - it quickly dawned on us this has to be one of the most Fab & Fru recipes we've seen to date!

Here's the deal: make personal mini omelets in an old muffin tin - you can eat them on the spot, make them in advance, or freeze 'em for next time…

Not only are Omelet Muffins a very elegant dish to serve, they are also totally frugal. Like a traditional omelet, you can throw in whatever leftover ingredients you have on hand - a great way to make sure you're not wasting valuable produce and meats. The recipe make 12 muffins, so there's room to customize each one to please everyone in the family. And because they freeze perfectly, these bad boys are also an easy hot and homemade breakfast to serve your kids any day of the week!

Omelet Muffin Recipe