This artisan pizza dough will give you a billowy soft and chewy crust, blistered bubbles and a crispy bottom. It uses a high hydration and long fermentation time for maximum flavor.
These easy New Orleans-style beignets will transport you right to the French Quarter.
Do you ever think to yourself how your favorite Chinese restaurant has the most TENDER chicken in their stir-fries? Well, their secrets are being unveiled, all you need to do is velvet your chicken!
Spicy Chorizo Shakshuka is an easy and crowd-pleasing dish of baked eggs in savory tomato sauce that's just as good for breakfast as it is for dinner.
Recipe for Salmorejo: A chilled creamy Spanish tomato soup made with ripe tomatoes, garlic, and almonds.
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Skip the delivery! Our 20-minute Better Than Takeout Fried Rice brings the sizzle of restaurant-style flavors right to your kitchen table.
This cashew chicken recipe rivals any takeout order! It's savory, nutty, satisfying, and delicious. The best part is, you can have it ready in 30 minutes.
How to Declutter Your Wardrobe Decluttering your wardrobe can feel like such a daunting task, especially if you do have a lot of clothes. But it’s one of those things…
When you use more than one adjective, you have to put them in the right order – order of adjectives.
Try this easy homemade cantaloupe sorbet recipe by Alejandra Ramos.
It should come as no surprise that I like to end my days with something sweet. And this sweet thing usually goes through phases. Last month it was microwave mug cakes--scant spoonfuls of flour, sugar, and spice whisked with an egg and zapped just long enough to produce a tiny hot, spongy little cake. The weeks before that, I was into homemade dark chocolate bark studded with bits of cracked espresso beans. (Delicious, but an unwise evening snack as it usually left me up all night thinking up projects.) Now, with sunny warm days upon us, it's berries. Strawberries, in particular, washed in cold water and served alongside a bowl of tangy crème fraîche and crunchy, toasty coconut palm sugar. It's the sort of treat that seems and tastes gloriously indulgent, and yet is not something that would be out of place on the breakfast table. I rediscovered my love for creme friache just a few weeks ago when I attended a reception hosted by the folks at Vermont Creamery. For dessert, they served rich flourless chocolate cakes topped with a cloud of the silky sour cream, and I was blown away by how perfectly it worked to balance out the sweetness of the rich cake. The flavor, if you've never tried it, is a bit of a cross between mascarpone and sour cream. It's got the cultured tang you might know from yogurt or buttermilk, but there is also a very lovely sweetness like that you get from good heavy cream. And the texture is thick and a bit gooey, like marshmallow fluff. When my gifted container finished, I bought another and then a third, and then this weekend I was dismayed to find that the container was nearly empty yet again. I wanted to serve it along with dessert at the Mother's Day lunch I was preparing for my mom and mother-in-law, but I didn't have time to buy more. That's when I remembered a long ago article that mentioned how incredibly easy it is to make creme fraiche at home. I got online and found that it really was easy. As easy as whisking together good heavy cream and a few tablespoons of buttermilk or yogurt or even just some storebought creme fraiche. I happened to have a small unopened bottle of Ronnybrook cream (the best around here), so I poured it into a bowl and stirred in equal parts Greek yogurt and what was left of my Vermont Creamery container. I covered the bowl with a piece of the plastic (poking in a few holes to allow air to travel), and left it on top of the stove overnight. By Sunday morning, the bowl of cream had turned thick and silky. I was so excited that I brought it into the bedroom where Eugene was still sleeping. "Look at this! I made creme fraiche!" I exclaimed. "That's nice," he mumbled, then rolled over back to sleep. I left the room hugging my bowl then placed it in the fridge to chill and thicken a bit more. I served my homemade creme fraiche to the moms along with fresh strawberries, blackberries, and coconut palm sugar. They loved it. The bowl is nearly empty again, and I think I just may have to make another batch. This is definitely a dangerous skill to have acquired... **** Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! Homemade Creme Fraiche Recipe Ingredients 2 cups good quality heavy cream (not ultra-pasteurized) 1/3 cup buttermilk, yogurt, or creme fraiche (or a combination of these adding up to 1/3 cup) Directions Whisk the heavy cream and buttermilk together in a glass bowl. Cover with plastic wrap that's been poked several times to allow air to pass. (You can also use cheesecloth.) Leave at warm room temperature for 12 to 24 hours, or until the cream has thickened into the texture of loose whipped cream. Give it another stir, cover tightly with a new piece of plastic wrap, and place in refrigerator for at least 8 hours. It will thicken and set completely. You can now serve this with both sweet and savory dishes, or use for cooking. (Just as you would use sour cream or store-bought creme fraiche). You can also sweeten or flavor the creme fraiche after it's ready--some good additions are lemon or orange zest, vanilla beans, dried herbs, or sugar. Keeps well 1 week to 10 days when stored in a tightly sealed container in the refrigerator.
Since I live in California and prefer not to order the Levain cookies by mail, I've tried baking monster cookies on my own at home. After trying various recipes and making several modifications over the years, I have finally settled into this one. Here's my take on the chocolate chip walnut cookies
The best thing about crocheting is, you can crochet just about anything. Like these crochet vegetables, from beetroot, pears, carrots, crochet corn, eggplants
Marre du traditionnel burger maison steak, salade, tomate, cheddar ? Voici une recette qui va vous donner envie de passer en cuisine.
This crispy smashed potato salad is rich and chock-full of incredible texture. Make it for your next get-together, and it’ll be the talk of the night!
A classic Italian-American dish consisting of chicken cutlets in a rich Marsala wine sauce with mushrooms, onions, garlic, and Pancetta.
Teach kids how food goes from field to table with this hands-on activity using our FREE Farm Sequencing Cards for kids of all ages.
Zutaten: 700g Hähnchenbrust, ohne Knochen ohne Haut in Streifen geschnitten 2 Teelöffel Rapsöl 2/3 Tasse fein gehackte Zwiebel 2 mittelgroß...
The Palermo restaurant scene is particularly vibrant and a delight for the taste buds.
The ultimate Seville food guide: Where to eat and what to order! From the foodie that spent a week exploring all the best and locals restaurants in town.
Blue Ombre is one of the most versatile backdrops in the collection. Choose your surface: vinyl backdrop or lightweight rigid hardboard -- on your choice of sizes. Free shipping on all US orders (contig 48) Worldwide shipping, too Proudly Made in the USA Always in Stock
On a tous besoin d'une recette parfaite d'houmous maison. Et celle-ci est crémeuse, délicieuse et ultra facile à faire.
Navigating food choices for gastritis can be difficult, but you don’t need to sacrifice flavor when deciding on what to eat. While you should be avoiding sweeteners and foods that are high in fat and grease, there are plenty of herbs and spices that will keep your gastritis at bay while also adding necessary flavor...Read More
Getting enough protein on a plant-based diet is easier than you think — use this simple guide to get the protein you need.
Discover 10 of the best restaurants in Sicily! We share where to eat, what to order, and typical foods in Palermo, Marsala, Agrigento, Siracusa, Catania, and Taormina.
