I taught my nephew how to separate eggs last week and every day he asked to separate more eggs. I think we went through a couple dozen, making ice cream from scratch 3 times, cake, pavlova, and a lot of scrambled eggs for breakfast. How to Store Egg Yolks Egg yolks will keep for up to 2 days in an airtight container in the fridge. To avoid a skin forming on top, press plastic wrap directly against the yolk....

Alternative flours, from whole wheat, rye and spelt to teff, brown rice, and hazelnut can pack both flavor and nutritional benefits into your favorite baked goods. Below you can find tips on working with different varieties of flour and suggestions for swapping one for another. White Flour Your basic, everyday white flour is made from wheat that’s been stripped of its bran and germ, resulting in a pale, fluffy flour with lots of flexibility for baking....

The ones I’m sharing today are stuffed with a spicy filling of ground beef, rice, corn, and Cajun seasonings. If you can’t track down a Cajun spice blend, Old Bay and a pinch of cayenne works, too! Fast Dinner in the Pressure Cooker! I use my electric pressure cooker (I love my Instant Pot!) to make these stuffed peppers in about 40 minutes from start to finish. Oven versions can take upwards of an hour to prepare (and sometimes use an extra skillet), and slow cooker versions, like the recipe I’m riffing today, can be a little tricky to time correctly....

The best orange has a firm peel without any soft spots and it feels heavy for its size. Store oranges at room temperature if you plan to use them within several days. Otherwise, they’ll keep longer in the produce drawer of your fridge. Here are a few varieties that may cross your path: Navel: The most common of the bunch, Navel oranges have a thick peel and a bright globe of fruit beneath it....

The towering three-layer cake is an ode to the little and lovable key lime as it includes both the zest and the juice from this citrus fruit. Like Key Lime Pie, this cake finds the right balance between sweet and sour, and tart and creamy. There’s nothing subtle about the citrusy zing in this cake. Not only is it loaded with key lime zest, but the zest is rubbed into the sugar before mixing the cake, to infuse it with flavorful essential oils....

My version is studded with some smoky bacon. Once plated, the rice is drizzled with sesame oil, then garnished with a fried egg, scallions, sesame seeds, and strips of roasted seaweed, making for a pungent and satisfyingly filling dish. This slightly smoky, bacon-studded Korean fried rice is a simple dish to make for either a snack or light meal, especially if you have leftover rice on hand. It’s a mouthful of flavors and textures— bits of crispy rice mixed in with soft rice grains are layered with spicy and slightly sour notes from the kimchi and then even more spice and sweetness from the Korean chili paste....

I want this week’s meals to stand out from the rest, but they should be easy enough to pull off without breaking a sweat. I’m leaning on quick-cooking proteins like fish, fragrant spices like saffron, and Italian dishes that don’t have to simmer all day—I’m serving it with a fresh baguette and a glass of wine. In between the daily hustle and bustle of life, let’s carve out space this week to gather at the dinner table with our loved ones and build on all the memories of meals shared over the last year (or twenty)!...

I think it was the only dish in which whining was even remotely tolerated. “Liver and onions, OH NOOOOO!” was the hue and cry from the assembled kids. Mom and dad never really forced us to eat anything. But, if you didn’t like what was on the table, there was no alternative. And complaining really wasn’t an option; one look from dad was enough to keep any of us quiet....

I’m talking about Sir Kensington’s Classic Vegan Mayo. Have you ever tried it? If you don’t eat a vegan diet, you may have never bought it. I first tried it a few years ago when it was still called Sir Kensington’s Fabanaise, a play on the fact that the mayo was (and still is!) made from sunflower oil and aquafaba, the viscous liquid found in a can of chickpeas or leftover after cooking a pot of homemade chickpeas....

Of course. from then on, the rest of us were doomed, because these are so good that it’s really hard to not overindulge. These crispy thin potato slices are just divine. I call them potato chips because they taste like the best potato chips you will ever have. But I suspect that one might not classify them as a chip given their 1/8 inch thickness. In any case, they are really really good....

These days I don’t even need the bread. Just a large spoonful of peanut butter, a glob of honey, a little stir in a bowl, and I’m good. Given how much I love the flavor combination, I thought I would try my hand at making some granola bars with these favorites. A little oatmeal, a little butter, a little peanut butter, a little honey, a 350° oven, and presto, hey these are good!...

The History of the Pimm’s Cup Shellfish-monger and oyster bar restaurateur (an oysterateur, if you will) James Pimm is credited with creating this most British summertime drink. Opening his oyster houses in 1840s London, they soon became famous for the “House Cup,” a gin sling built on Pimm’s own patented recipe for the gin-based, be-fruited, and spiced liqueur. Over time, Pimm produced cups based on brandy, rum, rye, Scotch, and even vodka—there are seemingly endless varieties of fruit cup—but it wasn’t long before the Pimm’s Cup became the quintessential blend....

Tiramisu can feel intimidating for a first-timer, but this no-cook dessert (except for making espresso!), couldn’t be simpler. Tiramisu is often made with a mixture of egg yolks whipped with sugar over a double boiler to create a custard-like sabayon. This version uses whipped cream for an easy (but equally delicious) version. What Are Ladyfingers? Ladyfingers are crunchy, airy sponge cake cookies that are “finger” shaped with a fine sugar coating on the top....

A Recaito Recipe Passed Down Through Generations Recaito recipes are unique to each family, but the main ingredient, its namesake, recao, is always present as long as you can find it. This basic recipe is a mix of my mother’s and my husband’s grandmother’s recipes, and it’s one that I’ve passed down to friends and family. Most Puerto Ricans of the diaspora pine for the days when you could go outside and pick a few leaves of recao off the bush....

The total time is still minimal, but the result is a true revelation: tender, silky wedges of salmon, easily cut with a spoon. Serve the salmon on top of lightly seasoned greens, and you have a meal that appeals to the eyes and to the palate. The Best Salmon for Slow-Roasted Salmon When buying your fish, look for a center-cut piece salmon. This part of the fillet has the same thickness throughout, which ensures that the whole piece will cook evenly....

Why Smoked Wings Are the Best Chicken wings’ dark meat can withstand a lot of heat—they become most tender cooked for an extended time over low heat in the smoker or on the grill with smoke. This allows the collagen in the meat to slowly melt. And while the low heat works magic on the meat, the skin gets a perfect crisp when the wings are finished over high heat. Some recipes apply baking powder on the wings and refrigerate them overnight, uncovered....

This rice is our family’s comfort food. My mom always makes a big batch when she makes it, because we can’t get enough! Video! How to Make Spanish Rice Spanish rice is essentially a rice pilaf, but with southwestern flavorings. To make it you brown the raw rice first with onions and garlic, and then cook the rice in chicken broth with added tomatoes. The browning is essential to the nutty, almost toasty flavor of the rice....