If you’ve ever found yourself at the counter of a premier Parisian macaron maker, lucky you. You know that picking from the vast array of pastel confections is almost as fun as tasting them.
Hollandaise—that bright, velvety concoction of egg yolks, butter, and lemon juice—has a reputation for being difficult to make. In part, that’s because the delicate proteins in egg and butter can unwind and lose their ability to emulsify if overheated, causing your sauce to break and become oily and thin. Even a sauce that comes out silky smooth and rich at first can quickly lose its appeal if allowed to cool too much. Timing, temperature, and proportion must be carefully controlled in order to yield hollandaise!
Imagine a Krispy Kreme donut—yum, right? Okay, now lose that melt-in-your-mouth texture. We know, it’s hard to say good-bye. Stick with us here. Now replace that texture with a brioche-like one with a little chewy give. The springy dough has an almost savory flavor that adults and kids alike will freak out over.
If there’s one thing the whole world can agree on, it’s donuts: America has stalwart chains like Dunkin’ Donuts and Krispy Kreme, along with local icons like Brooklyn’s Peter Pan Donut & Pastry Shop, Seattle’s Top Pot, Café du Monde in New Orleans and Philadelphia’s Federal Donuts. Canadians swear by Tim Horton’s. Italians eat zeppole; Turks enjoy lokma; Jewish people eat sufganiyot or buñuelos at Hanukkah.
Flour, water, butter, yeast, sugar, and salt—these are the deceptively simple components of the ubiquitous French pastry that’s known and loved worldwide for its flaky layers, subtle crunch, and tender interior. When mixed, kneaded, rested, folded, and rolled just right, these six ingredients make up a winning batch of laminated dough—with distinct layers of butter and flour-based yeasted dough that rise into a complex, cavernous labyrinth of buttery deliciousness.
Got a meat-free friend coming to dinner and wondering what in the world to serve? We’ve got you covered—covered in an unctuous, flavor-packed demi-glace that’s wheat-free, gluten-free, and, vegetarian. Did we say vegetarian? We should probably mention that it’s in fact vegan—with no dairy at all. And yet, you won’t believe its rich, satisfying taste and texture. Oh and hey, you can make this stuff in two hours! That’s pretty crazy considering that traditional demi-glace can take about 24 hours.
With crispy, amber-hued skin and penetrating smoky flavor, this barbecued bird is the go-to dish you’ve been waiting for all your chicken-loving life. And you don’t even need a smoker to make it—all you need, in fact, is a basic oven. So whether you’re keeping it tight in a tiny urban studio or spreading out in some Nashville mansion, we think the technique will find a recurring role in your repertoire of favorite recipes.