Fresh Fava Bean Soup
(Potage Aux Féves Fraîche) When Fernand Point died in 1955, the noted food writer Joseph Wechsberg wrote that Point was widely "recognized as the master cuisinier of the twentieth century. No one...
View ArticleEssential Bittersweet Chocolate Cake for Improvising
Photo credit: Maria RobledoCopyright 2009, Sally Schneider, The Improvised Life. Prep time: 10 min Bake time: 25 minTotal time: 35 min Yield: 8 servingsThis rich, intensely chocolate cake is the...
View ArticleThe Cardinal's Ragu
Photo credit: Ingram PublishingThis ragu from the late 18th century tastes rich, brown and velvety with the surprise of cinnamon and tingly black pepper. The sauce blends well with tagliatelle,...
View ArticleRisotto of Almost Anything
Photo credit: iStockphotoThe basic method of making risotto will never change: you cook the rice slowly and add broth gradually, so the starchy inside of the rice kernel expands as the outside layer...
View ArticleSerious Biscuits
These are the same biscuits we make for the biscuit sandwiches served at Serious Biscuit, downstairs from our pizza joint, Serious Pie Westlake, but at Serious Biscuit, we cut the dough into bigger...
View ArticleFlaky but Tender Pastry Dough
Photo credit: iStockphotoThis pastry dough calls for pastry flour, a special flour that you may not already have in your pantry, but the results are well worth acquiring it for a crust that's both...
View ArticleShoulda known butter: The basics from Michael Ruhlman
One recipe gives you one dish, but one technique and you can eat for days. Chef and author Michael Ruhlman describes how to make a butter bath without separating the water from the fat.Lynne Rossetto...
View ArticleFlash-Sautéed Fresh Cherry Tomato Sauce
Martha HolmbergPhoto credit: ThinkstockI'm a big fan of cherry tomatoes because you can find reliably flavorful ones even in wintertime. I think the best selection for this sauce is a mix of fruity and...
View ArticleSalmon with Capers and Dill
I always have a jar of capers in my fridge - they're a great shortcut to a good punchy flavor. Here, they cut through the rich oily fish. This dish can be made in only a few minutes. I like to serve it...
View ArticleButter Beans with Butter, Mint and Lime
Photo credit: Squire FoxA long with muscadine grapes, butter beans are among the farmer's market treasures of late summer in Charleston—reason to wake up with gusto to another day of stultifying heat...
View ArticleThe Butter Continuum
Photo credit: Deborah JonesChilledWe chill shaped butter so that we can lock it into a dough (that has also been chilled) of the same consistency, as for puff pastry or croissants. For pâte brisée we...
View ArticleButter Fried Chicken
Photo credit: Stephanie MeyerThis butter fried chicken recipe is in my head more often than not. That's saying something. It's one of our monthly meals at the Zimmern house, and it's yet another...
View ArticleSlashed Black & Blueberry Pie
Photo credit: Grant CornettSlashed Black & Blueberry PiePsycho (1960) After Marion (Janet Leigh) impulsively swindles her boss of $40,000, she skips town with the hope of starting a new life. Alas,...
View ArticleGougères
Photo credit: Rachel Joy Baransi for The KitchnLet me walk you through the experience of eating a fresh gougère. It's surprisingly light as you pick it up, almost insubstantial and still hot from the...
View ArticleNo-Knead Sweet Potato Dinner Rolls
Photo credit: Rachel Joy Baransi for The KitchnIn our opinion, a holiday table isn't complete without a big basket of fluffy dinner rolls. How else are you going to sop up the last bits of gravy? These...
View ArticleRoast Turkey
Photo credit: Rachel Joy Baransi for The KitchnAre you roasting a whole turkey for the first time this year? Or perhaps you've done this many times before, but you want a quick refresher to brush up on...
View ArticleGolden Mashed Potatoes
Photo credit: Rachel Joy Baransi for The KitchnMashed potatoes are one of my favorite comfort foods, and it's not hard to make them taste amazing. The easy way, my friends, is fat. A lot of it. I used...
View ArticleShortcut Piecrust
Photo credit: Hella Delicious / FlickrThis piecrust is revolutionary. It's a press-in crust, with no rolling or chilling required. Plus, it's buttery and flaky, and so easy to prepare it just may give...
View ArticleSugar Saucers
Photo credit: Jan BaldwinSometimes there's nothing better than the simplest of flavors. We both love these cookies as they are or with a simple glaze, or we sprinkle demerara sugar on them for a bit of...
View ArticleRustic Jam Shortbread Tart
Lynne Rossetto KasperSally SwiftPhoto credit: Mette NielsenCut into buttery little pieces, this cross between a tart and a cookie crumbles and then melts away as you eat it. Best of all, this recipe...
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