Video: How to Make French Crêpes Are Crêpes Really French? The ancient origins of crêpes (which rhymes with “steps”) are found in Brittany on the coast of France, where their popularity spread to make them one of today’s most beloved national dishes. Crêpes can veer sweet or savory with plenty of filling options for either. Forget about intimidating chef skills or fancy equipment. Crêpes require only patience. Once you get the hang of making them, there is no stopping you....
Yet the flavor of a well-made link surpasses the sum of its parts, and a truly great sausage is fit to be served as a main course at a fancy dinner. Elements of Good Sausage Good sausage is all about balance. Balance of salt and savory, balance of meat and fat, balance of spices and herbs within the whole. Knowing a proper ratio of salt to meat (and fat) is essential, but once you understand it you can adjust to your own perception of saltiness, which varies wildly among people....
But what if you’re miles away from a Thai restaurant and just want to recreate the experience at home? Well, that’s what I set out to do. I spent some time talking with Chef Peter, who came to the United States from Bangkok via California and now runs the kitchen at 1001 Thai in Easton, PA, my favorite local Thai place. The recipe below is how he makes pad Thai....
Despite the apparent simplicity of the cooking method, there are always ways to improve the end result. Ever have charred vegetables with a raw inside? Or a mushy vegetable? Wondering what the best temperature to roast vegetables is? Are you looking to upgrade your flavors to something more interesting? This guide will cover all the above questions and more! Why Is Roasting a Suitable Method for Cooking Vegetables? Let’s start with some basics....
Several years ago my mother taught me this super easy trick, which really works, and keeps fresh herbs fresh and useable for up to a couple of weeks. The trick involves the clever use of a plastic bag. Now, I don’t know why this works. It just does. Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way.
This is certainly more budget-friendly than ordering take-out for four people. It also cooks in about the same time that it would take us to drive over and pick up dinner! The chicken and rice both pack a spicy wallop with this recipe. Boneless chicken thighs are cooked in a homemade chipotle sauce (it’s a blender sauce that comes together in a flash), and the rice is tossed with diced jalapeño peppers, cilantro, and green onions just before serving....
This decadent and over-the-top open-faced sandwich starts with thick sliced bread toasted and piled high with thinly sliced roasted turkey, tomato, and a creamy mornay sauce. It’s then broiled until the sauce is browned in spots and topped off with crispy bacon slices and a sprinkle of parsley. A Kentucky Hot Brown is indulgence personified. It’s a party of textures - the bacon provides crispness, the cheese sauce adds creaminess, you get tang from the lightly broiled tomato, and the toast is there to sop up all that extra sauce....
Melons are one of those rare ingredients that are practically perfect as is. While they do take well to being tarted up a bit (maybe a light dusting of salt, few lashings of lemon juice, or some chopped mint), they certainly don’t need to be overdressed. No, with melons like cantaloupe and honeydew you want to preserve and highlight their sweet, musky flavors. This recipe does little more than simply purée and churn these summer fruits into refreshing sorbets bursting with melon flavor....
Did you know that mint jelly is not really green? It isn’t. It’s golden colored in its natural state. That green stuff you see in the stores is just food coloring. Here’s a straightforward recipe for making your own, using the pectin from fresh tart apples as a jelling base. Because the apples are providing natural pectin, we won’t need to add any commercial pectin to the jelly. Wash the lids and rings in hot, soapy water....
I have a great love of bourbon, which, I think, grew out of my love for Kentucky where my family and I spent many summers visiting my godmother. I was too young to drink bourbon then, but a tall glass of dark sweet tea with handfuls of mint muddled at the bottom was always at hand. It was a refreshing way to stave off smothering humidity and it made the fun times more enjoyable....
What Is Moussaka? This version is Greek, although every country in the region makes its own version of moussaka. Even the Greek versions have endless variety, from different ingredients in the meat sauce, choices of meat, amount of béchamel, how they cut and cook the eggplants, whether to use potatoes, etc. How To Make Moussaka The best way to make moussaka is in steps. Start with the meat sauce, and while that is simmering, prep the potatoes and eggplant....
No Mayo Coleslaw This particular coleslaw of my mother’s is one of my favorites and has a southwestern touch. The coleslaw is made with cabbage, carrots, green onions, and cilantro, and seasoned with rice vinegar. No mayo! It’s light, cool, and crunchy, just what you want a coleslaw to be. Make-Ahead Tips The ingredients for this salad can be prepped a day or two ahead of time. Store them in an airtight container in the fridge and toss with the dressing ingredients when ready to serve....
My friends, this cookie is a thick and chewy oatmeal cookie with oats, chocolate chips, and pecans (because they go so well with chocolate). It is the best of an oatmeal cookie and chocolate chip cookie combined! Every bite is filled with something wonderful. This cookie is like the plain Jane chocolate chip cookie who wanted something more with her life, and then went out and got it. The Secret Ingredient for Great Cookies The secret ingredient?...
Peach pie with fresh peach filling is right up there on my list of favorite things to make and eat. One of my very first memories is of riding my grandfather’s shoulders, picking peaches right off the trees in a California orchard, taking that first bite, and letting the juices flow down my arm. This is the memory of summer for me, and peach pie is a recipe I think every baker should have in their recipe box....
This cake is reminiscent of an old-fashioned strawberry cake. I used strawberry preserves to boost the berry flavor and layer the filling with sliced strawberries to give you fresh strawberry taste in every bite. Whirls of airy seven-minute frosting make this cake a showstopper. Garnish with whole berries for a beautiful finish. It’s a homestyle cake for all occasions. Use Jam for Extra Strawberry Flavor I wanted a cake with super-duper strawberry flavor....
Meringues (or as my nephew calls them, “little pavlovas”) are little cookies made with basically just egg whites and sugar with a little vinegar and salt added to help the mixture hold its structure when whipped. In this recipe, we’ve folded in some crushed peppermint sticks, leftover from Christmas. Mini chocolate chips can be added as well! What I love about making these meringues is that you just put them in the hot oven, turn off the heat, and walk away for a few hours....
BFF Steve-Anna first emailed me this spicy, peppery shrimp recipe, a favorite of hers, four years ago. And then again, at least two or three more times, when I declared I couldn’t find it, and would she please-pretty-please send it again. Hey Stevie, we finally made it! Just in time for Lent. Dang, what took us so long? Love the shrimp! It certainly packs a punch though, with all of the black pepper the recipe asks for....
So naturally, we’re always looking to make good use of these plums! We have Elephant Heart, Santa Rosa, various pluots, and any interesting variety that my father has attempted to graft to one of the trees the previous winter. The Best Plums for Plum Cobbler For baking? The best plum is the Santa Rosa. That’s the one that’s red and sweet right under the skin, but yellow and tart as you get closer to the seed....
