Black Pepper Soufflé

 

 

Moist and fluffy, sweet yet savory, and altogether unlike anything you’ve baked before, this pepper-flecked soufflé is one slam-dunk date-night dessert. Just pop by the grocery store for a few easy-to-find ingredients and head over to your loved one’s place. (Remember, too, you can always use our “scale recipe” tool if you prefer to work in ounces or want to make more or fewer servings.) Forty-five minutes later, you’ll have a towering dessert that’s easy to make yet designed to dazzle.

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Better Control, Better Coffee

 

 

Extraction. It’s the concept at the heart of any truly wonderful cup of coffee. And yet, only in the past few years have coffee professionals started to explore extraction in a widespread and meaningful way.

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Rib Roast

 

 

If you throw a last-minute dinner but then serve your guests a gorgeous rib roast, they’re going to think you’re some kind of wizard. Deep brown crust, juicy pink meat—prime rib is elegant, crowd-friendly, and really quite easy to prepare, requiring no special equipment or hard-to-find ingredients.

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Decoding Tough & Tender Cuts

 

 

Understanding the basic anatomy of one mammal — a cow, a pig, a woolly mammoth, or a rabbit — will help you develop an instinctual sense for which cuts of meat to use in almost any situation. Most of us already have a general awareness of how animals move, and, in order to determine which cuts are which, it’s helpful to think about how certain muscles may have had to work throughout the animal’s lifetime: Was it a hard-working, high-activity muscle (legs, cheeks), or a lazy, low-activity muscle (back, loin)? If you can answer that question, it will help you determine how long to cook it, and at what temperature, in order to achieve a whole range of results. In general, muscles that work harder will be tough, while muscles that work less will be tender.

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Chicken Liver Paté

 

 

Creamy, buttery chicken liver paté — it’s the stuff you order at the all-organic, farm-to-table establishment in the trendiest neighborhood in town. Making it at home has maybe never crossed your mind — it’s just one of those foods that seems to exist outside the domain of the home kitchen, its liver-y beginnings perhaps better left to mystery.

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Pressure Cookers

 

 

Once lauded as beacons of culinary convenience, pressure cookers fell out of favor as prepackaged foods began filling grocery store aisles and frozen, microwavable meals became de rigueur in homes across America. In fact, many generation Xers and Millennials grew up not really knowing what a pressure cooker does, though fans of competition cooking shows can’t miss their integral role on programs like Top Chef.

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Lemon Curd

 

 

Lemon curd—everyone loves the stuff. Like edible sunshine, it brightens pastries and adds awesome zing to tarts and parfaits. Its intense flavor demands attention, charming whoever eats it into a moment of focused appreciation. While fruit curds are often associated with sweet dishes, we like to work them into savory preparations as well.

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Pâte Brisée

 

 

Here’s a classic recipe for golden, buttery, flaky crust that’s perfect for pies and quiches. A jillion paper-thin layers melt in your mouth with every bite; brown and crispy on the edge, and tender in the middle—just like Grandma used to make. (But better!)

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