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.

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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.

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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.

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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.

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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.

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Tips & Tricks: Pre-Toast Flour for Pro Pizza



At that trendy pizzeria where you order your favorite wood-fired pies, the beardy cooks likely dust their work areas with raw flour and then use it to keep dough from sticking to any surfaces. It doesn’t matter much that the dusting flour is raw, since it’s going to toast up real nice in that blazing-hot dome they call an oven.

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Pro Pizza at Home with Joe Heffernan



Making pizza at home is a lot like being in a play. Now, hear us out. When you commit to a theater role, you memorize your lines until they are imprinted on your brain, right? Then when rehearsals begin, you practice saying your lines until they are imprinted on your tongue. By the time opening night arrives, you hop on stage and just… play.

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Soy Milk with Andrea Nguyen



Sweet, fresh, and beloved by the lactose intolerant everywhere, homemade soy milk is approximately five hundred times better than the store-bought stuff. And making it should be so simple: it takes only soybeans, filtered water, and some basic equipment. So why don’t we all just whip it up at home? Nobody ever taught us how. Sad! Well, it’s time to turn those soy-stached frowns upside down, everybody. Because author and culinary instructor Andrea Nguyen is here to show us the way.

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