Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

How to Make Pecan Rolls

In his American Classics series, cooking guru Scott Peacock shares his best secrets for making caramelly, deliciously scented, perfectly browned pecan rolls.


    Everything in this slideshow

    • american classics: pecan rolls

      The ideal pecan rolls can be the star of a weekend breakfast or a birthday brunch. They travel well, too, keeping their yeasty charm when baked ahead and presented as a surprise for your host.

      See the following slides for chef Scott Peacock's recipe and step-by-step instructions for creating these caramelly treats.

    • stir dough together

      To get started, stir together water and yeast; let stand until foamy. Meanwhile, heat milk until it begins to steam. Add butter and creme fraiche and stir until just melted. Cool. Stir the milk-butter-creme fraiche mixture into the yeast mixture with eggs and flour. Add granulated sugar and salt, and then beat.

    • mix until smooth

      Gradually beat in remaining flour until the dough begins to pull away from sides of bowl and is only slightly sticky. "Don't be tempted to add more flour," says Scott.

    • let it rise

      Transfer dough to a bowl. Cover surface of dough with plastic wrap that has been lightly coated with softened butter, then cover bowl with a second piece of plastic wrap. Let rise in a warm place until double in size. "Don't rush it. Slow rising creates better flavor," says Scott.

    • make sticky topping

      While dough is rising, butter sides of a rectangular glass baking dish. Stir together softened butter, brown sugar, honey, and a pinch of salt until well-combined. Stir in water.

    • spread in pan

      Transfer topping to pan and with a spatula distribute in an even layer.

    • add nuts

      Scatter pecan halves over butter-sugar mixture. "Look for fresh pecans. I prefer Georgia's," Scott says. "Buy a pound and keep them in the freezer -- it's less expensive than buying a few ounces at a time."

    • roll out dough

      Remove the risen dough from bowl and gently roll it out on a very lightly floured surface to an 18x15-inch rectangle.

    • coat with butter

      Spread melted butter evenly over the dough.

    • 10 of 17

      prepare filling

      In a bowl combine granulated sugar, brown sugar, Ceylon cinnamon, and a pinch of salt. Sprinkle evenly on dough. Ceylon cinnamon (available at penzeys.com) has a sweeter flavor, a softer texture, and lighter color than regular cinnamon.

    • 11 of 17

      sprinkle nuts and dates

      Distribute chopped pecans and dates over the dough. "The dates aren't traditional," says Scott. "They're a delicious surprise that echoes the flavor of the caramel on top."

    • 12 of 17

      form into a roll

      Tightly roll the dough beginning at one long side, keeping the roll as uniform as possible. Pinch the edges to seal the roll.

    • 13 of 17

      cut into portions

      Using a serrated knife, trim off both ends. Then cut the roll into 12 even slices. "When you slice the rolls, use a gentle, smooth, sawing motion. It prevents tearing," says Scott.

    • 14 of 17

      transfer rolls to baking dish

      Arrange rolls in the baking dish, evenly spacing them. Use your hands to gently press the rolls into the pecans. "You want them to rise down and out, as well as up," says Scott.

    • 15 of 17

      let rise again

      Cover dish loosely with buttered plastic wrap and let rolls rise until fully doubled. Uncover and bake the rolls, rotating the dish once and tenting loosely with foil if rolls begin to brown too quickly ("which they probably will," says Scott).

    • 16 of 17

      rest and serve

      Let pecan rolls stand on rack for 5 minutes. Invert onto serving platter. If made ahead, reheat uncovered in oven until warm.

    • 17 of 17

    Loading... Please wait...