Braised Pork Belly

 

 

To paraphrase Magritte, “Ceci n’est pas un plat.” For those of you who slept through French (not to mention art history) class: This is not a dish. Nope. It’s a versatile technique, rather, that you can use whenever you want some uber-tender, oh-so-tasty pork belly—a bone-sticking braise that can anchor all sorts of delicious dinners.

Continue reading “Braised Pork Belly”

Leftover Turkey Pho

 

 

Picture this: You’ve just spent the last 24 hours cooking, eating, and sleeping. You’re exhausted and your stomach hurts. Your fridge is filled to the brim with pie and other delights, and dinner rolls and biscuits are everywhere. It’s the day after Thanksgiving, and your tryptophan hangover is in full force. It was a holiday after all—you were allowed to indulge!

Continue reading “Leftover Turkey Pho”

Tip & Trick: Triple-Baked Pie Crust

 

 

Thirty minutes outside of Seattle, there’s a storefront diner called Twede’s Cafe. It’s perpetually packed, with a clanky kitchen and a long counter where teenagers in red T-shirts dispense milkshakes and massive platters of scrambled eggs and bacon. But if you find yourself atop one of the vinyl-cushioned stools that flank this counter, don’t order those. Order, instead, a cup of coffee and a slice of cherry pie. Super-sweet, with a pale crust, this cherry pie won’t change your life, but it will fill you with a sense of satisfaction.

Continue reading “Tip & Trick: Triple-Baked Pie Crust”

A Better Way to Turkey

 

 

When it comes to holidays, tradition often trumps tastiness. Cranberry sauce simply must appear on the table in the shape of a can, for instance, and it ain’t Grandma’s stuffing unless there’s spongy bits of Wonder Bread soaking up all that Swanson’s broth and poultry seasoning. But sometimes, every so often, a delicious new something breaks through. This year, we challenge you to a delicious feast disruption that will change T-Day forever. We challenge you to carve that bird before you even cook it, then prepare it sous vide.

Continue reading “A Better Way to Turkey”

Million-Dollar Country Pâté

 

 

If meatloaf had a richer, more decadent, more texturally pleasurable French cousin, it’d be country pâté. While Americans tend to think of pâté as a fancy food for fancy folks, this luscious loaf is in fact made up of inexpensive meat cuts and other basic ingredients like bread and egg. It’s a little like your mom’s favorite clean-out-the-fridge casserole or spaghetti surprise—only way more welcome at picnics. And unlike those sloppy standards, this loaf looks like a million bucks, stealing the show at any party, indoors or out.

Continue reading “Million-Dollar Country Pâté”

Gluten Free Chocolate Olive Oil Cake

 

 

When it comes to sweet stuff, we all crave the classics. A gooey brownie, crisp at the edges. Chocolate chip cookies straight from the oven. Freshly baked pies stuffed with fruit filling and crowned with generous scoops of vanilla ice cream. And, life being the tricky business it is, all of us should get to enjoy these comforting stalwarts from time to time—dietary restrictions notwithstanding.

Continue reading “Title”

Soup Dumplings with Andrea Nguyen

 

 

Tender, porky filling. Rich, ginger-laced broth. Paper-thin dough pleated into pretty little purses. If there’s a better one-bite dish than Shanghai-style soup dumplings, we’d like to try that, please.

Continue reading “Soup Dumplings with Andrea Nguyen”

Gluten Free Puff Pastry

 

 

Crisp croissants. Decadent pain au chocolat. Towering strawberries-and-cream napoleons. The tempting treats that populate the shelves at your favorite French bakery are all made with one very special food: puff pastry.

Continue reading “Gluten Free Puff Pastry”

Page 1 of 1712345...10...Last »