With some speedy intervention, even the saltiest of meals can be rescued. Two chefs share tips to make overly salty food ...

Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed ...

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Toss together cucumbers, salt, and sugar in a medium bowl. Set aside, and let stand 10 minutes. Meanwhile, stir together shallot and vinegar in a small bowl; let stand 10 minutes.

Add the sour cream, heavy cream, flour, vanilla extract, and remaining 1/2 teaspoon of salt and beat until just combined. Add the eggs, one at a time, until fully combined, making sure not to overmix.

Pile the blueberries on top of the tart. Brush the red currant jelly over the blueberries. Serve immediately or store in the refrigerator for up to 2 days.

To make Garten’s coffee cake, you first start by creaming together butter and sugar until it’s light and fluffy, then you add in eggs (one at a time), vanilla, and sour cream.