Bread pudding is essentially the casserole version of French toast, so it makes a fun, decadent breakfast. It pairs well with a cup of coffee or black tea and is sure to turn heads at a brunch. Since this recipe yields 10 or more servings, it’s also an easy dessert for a large dinner party. Apple bread pudding is the perfect way to use up stale bread or extra fruit from fall apple picking....
“Wadaya mean I don’t have enough sandwiches? I’ve got plenty of sandwiches,” said I. Dad proceeded to rattle off a list of sandwiches he likes that he couldn’t find on the site, ending with, “and you don’t even have the arugula focaccia sandwich!” as if given how much arugula we grow around here the very omission was a sin of the highest order. “Can’t do anything about that dad, arugula is out of season....
Most of the cooking is done on the stove-top. When the eggs are close to being set, you sprinkle everything with grated Gruyere cheese and pop it under the broiler. Don’t have Gruyere? You can use any Swiss cheese or even an Italian blend. My father got bit by the frittata bug this week and made these for us for lunch a few days ago. This is a quick and easy, no-nonsense recipe that makes a terrific frittata in hardly any time at all....
Easy Chocolate Brownies from Scratch I got this chocolate brownie recipe years ago from my dear friend Suzanne, who had adapted it from an Alice Medrich recipe from the book Bittersweet: Recipes and Tales from a Life in Chocolate she found on Epicurious. Suzanne uses the same method and proportions, but instead of using vanilla, she flavors the brownies strongly with almond extract. So good! The almond extract gives these brownies a wonderful flavor, a perfect blend with the cocoa and pecans....
So whenever I’m in New England in the summer (according to my local friends, summer is the best time for lobsters, they’re more plentiful and therefore less expensive) I make a point to have some. Now, there are many ways to cook lobster, and probably just as many ways to eat them. Boiling is the most straightforward way to cook lobster, though you can easily steam them too. I like my lobster dipped in hot melted butter, so that’s what is presented here....
For this recipe, toasted pieces of bread are soaked in a sage and garlic egg-milk mixture and layered between cubes of roasted butternut squash, kale, and cheese. The resulting dish is rich and filling. Using turmeric brightens up the whole affair, but you can leave it out if you don’t have any on hand. There is a lot of beta carotene in there, so it will be gorgeous either way....
Today, we’re combining two of our favorite foods, buffalo chicken wings and cheesy lasagna, to make the ultimate crowd-pleasing casserole. This buffalo chicken lasagna has just the right amount of spice to balance the creaminess of the blue cheese sauce. In flavor, it perfectly mimics eating hot wings with a side of blue cheese dressing, but with the added toothsomeness of pasta. As impressive as this dish sounds and tastes, it’s actually quite simple to prepare....
The Inspiration for Buffalo Chicken Meatballs While the inspiration here is 100% Buffalo chicken wings, the ingredients are much like your typical Italian-style meatball: ground meat, breadcrumbs, seasonings, and an egg. The main difference is that instead of Italian herbs and Parmesan for flavor, this recipe leans on bottled Buffalo sauce, both in the meatball mixture and on the baked meatballs. Also, because these are based on traditional hot wings, the meatballs are made with ground chicken instead of beef or pork....
Regardless of who came up with it, the roll dates back to the 1960s to 1970s. It became popular when Gourmet magazine featured it in 1980 as a gateway sushi for folks who have never had sushi. With no raw fish and rolled inside-out—the rice is on the outside of the roll—it’s often the first sushi that Americans try and eat most often. Key Ingredients in California Rolls Though it looks difficult to make, the California roll is easy to assemble....
Everything in this salad could have come from Morocco, and the barley is something of a Amazigh touch: Barley is a mainstay of Amazigh cooking. I have no idea whether anything like this salad exists in Morocco, so let’s say it is Moroccan-inspired rather than an attempt at anything authentic. Most of the ingredients for this dish are easily obtainable, with the exception of the ras el hanout. Frankly, the salad is great without it, but the addition of this beguiling spice mixture does add another layer of flavor....
What I love about it is that it makes use of the parsley that is growing like crazy in our garden, and everything else we are either growing or have in our pantry. Uses for Chimichurri Sauce In Argentina, chimichurri is used both as a marinade and a sauce for grilled steak, but you can use it also with fish, chicken, lamb, or even pasta. Check out the links at the bottom of the recipe for some different takes on how to make chimichurri sauce from fellow food bloggers....
Those threads? They’re bean threads, made with mung bean starch and potato starch. You can either soak them in water to add to soups, if you deep fry them they’ll puff up into the crunchy strips we so associate with Chinese chicken salad. Here’s a favorite recipe from a friend of a friend (thanks Martha!) who made this salad for a for a gathering of girlfriends a while back. It’s a perfect recipe for summer picnics (though you might want to double the recipe, it goes quickly!...
Florentines fall into this category. These nutty, toffee-like cookies sandwiched with a layer of dark chocolate are basically everything my partner and I look for in a cookie. Thus, they disappear like magic once made. A total danger for our waistline. Florentines are not only one of our own favorites but they’re also the favorites of many of my friends as well. And as long as I have a purpose and friends to give them to, I’m happy to head into the kitchen to bake away....
All of these sauces have derivatives, or if you like, daughters, and once you learn them, you can make a variety of sauces by adding other ingredients to suit your intended purpose. Béchamel is sometimes referred to simply as white sauce or cream sauce, although it is made with milk, not cream. It’s quick and easy. Use it in casseroles, as a base for soufflés or even in some lasagna recipes....
To make demi-glace at home, you will need to start by making an espagnole sauce, a French mother sauce made with beef or veal stock. If you happen to have some espagnole sauce in your fridge or freezer, you’ll be ahead of the game. To make a demi-glace sauce, you simply combine equal parts espagnole and beef stock with aromatics and simmer until it reduces by half. That’s all there is to it!...
Our version is a pared down rendition of this classic, simplified and lightened up for more modern tastes. Why resurrect pasta primavera at all? Because despite all the jokes, it was – and is – a good dish. Any of us who ate in high style in the late 1970s, or really anywhere in the 1980s, has eaten it at some point in our lives. I ate it a lot....
Curiously, coffee cake contains zero coffee itself. I think (and I am totally speculating here) that it’s meant to be served with coffee, sort of in the tradition of tea. My sleuthing on the internet points to origins in German yeasted cakes, but it’s not entirely clear. A common theme of coffee cakes is the incorporation of streusel. And for many of us (at least in the U.S.), it means a rich yellow cake spiced with cinnamon and topped with as much crumble as the cake can handle!...
Or don’t wait (hope) for leftovers, making this hash is a good enough reason to make corned beef in the first place. How to Make Corned Beef Hash Wondering how to make corned beef hash? It’s easy. Just sauté some onions, add chopped boiled potatoes and chopped cooked corned beef, and let them sizzle in the pan until browned and crispy at the edges. So good! What to Serve With Corned Beef Hash: Eggs!...
That’s the downside: You can’t do a fast country style ribs recipe. The upside is that country ribs are all meat, so you only need one to fill you up. In fact, I slice them in half because a full rib, which can weigh a pound, can be too much for some people. How to Cook Country Ribs The best way to cook country ribs is over a wood fire, but you can cook them on a charcoal or gas grill, or even in the oven....
