Beef Bourguignon is a rich and delicious French twist on traditional beef stew. It's slow simmered to perfection and is sure to be a hit with family or friends.
When testing the recipe, I weighed out the flour and water. The dry weight measurements listed below are close approximations. If you feel that the dough is very sticky as you knead it, add about a tablespoon of flour and knead again. Continue adding more if the dough still feels very sticky. If you are doubling the recipe, use several tablespoons less water. If the dough is feeling dry after kneading for several minutes, gradually add a small drizzle of water.
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Je kaj boljšega, kot ugrizniti v slastno domačo orehovo potico? Iz navedenih sestavin pripravimo dva velika pekača potice.
Get this all-star, easy-to-follow (Almost) My Grandma's Rouladen recipe from Melissa d'Arabian
Cardoons are battered with flour, eggs, and Parmesan cheese then shallow fried in this fritter recipe that's a tasty way to use them up.
Back in December when I was reading Saveur , Kurt happened to glance over my shoulder while I was on the page about Bordelaise sauce . He f...
A friend brought tuna sandwiches to a picnic years ago. I never got the recipe from her, but these are close and just as delicious! —Lisa Sneed, Bayfield, Colorado
Är ni som mig och aldrig äter rödkålen på julbordet? Jag gillar det inte alls, men det ser gott ut på något sätt!
Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
Potatoes are hand-grated and shallow-fried to crispy perfection in this recipe from the iconic New York deli.
No one wants to spend all night in the kitchen
I was curious to see whether it was as good as what you find at the markets. I had actually asked Lisa how they compared and she said that they were very similar, even perhaps better. The dough was fairly easy to work with although I would recommend resting it for at least 30 minutes or maybe a couple of hours so that it rolls easily. Apart from me charring them too much and perhaps I could have rolled them thinner, they were wonderfully good indeed, so much so that I risked burning my mouth with them. I made spinach and cheese ones which are what I usually order from the market and it took all my willpower not to eat an entire gozleme before Mr NQN came home.
This weeks Tuesdays with Dorie was hosted by hosted by Lynette of 1smallkitchen and Cher of The Not So Exciting Adventures of a Dabbler. I was intrigued to learn what "Hungarian Shortbread" (pp 327-328) was. After making and eating it, however, I am still not quite sure of what makes it Hungarian, although it's the type
A kolache is a yeasty, soft Czech pastry that’s topped with a cheese, poppy seed or fruit filling. It\'s somewhere between a doughnut and a Danish.
When testing the recipe, I weighed out the flour and water. The dry weight measurements listed below are close approximations. If you feel that the dough is very sticky as you knead it, add about a tablespoon of flour and knead again. Continue adding more if the dough still feels very sticky. If you are doubling the recipe, use several tablespoons less water. If the dough is feeling dry after kneading for several minutes, gradually add a small drizzle of water.
Yields:4 Ingredients: Flour for dusting ORYX Salt and Pepper 1kg Chicken Thighs 1 tablespoon salted Butter 1 tablespoon Olive Oil 2 Medium Onions - sliced 250g Bacon - chopped 2 Cloves Garlic - crushed 1 Sprig Rosemary 1 cup Beef/Chicken Stock 1 cup Good quality White Wine 200g Button
When testing the recipe, I weighed out the flour and water. The dry weight measurements listed below are close approximations. If you feel that the dough is very sticky as you knead it, add about a tablespoon of flour and knead again. Continue adding more if the dough still feels very sticky. If you are doubling the recipe, use several tablespoons less water. If the dough is feeling dry after kneading for several minutes, gradually add a small drizzle of water.
Make a morning treat for 16 with ease, using purchased pie crust and a few more ingredients.
This Buttermilk Panna Cotta recipe from Lisa Donovan gets its flavor from vanilla bean paste, buttermilk, and blood oranges. Get the recipe from Food & Wine.
If you like light, airy matzah balls, you'll like this recipe. It's my son David's favorite, especially when his grandmother makes the matzah balls.
Deeply savoury and delicious, Nigel Slater's Coq au Riesling will quickly become a favorite quickly. Chicken cooked with white wine, cream and mushrooms.
These truly are the perfect homemade dinner rolls. They have a soft, tender texture and turn out perfectly every time. You'll want to stock your freezer with these beauties.
Supper on the table, using only 5 ingredients! Go easy on the seasoning, as Kassler is pre-treated with a salty brine.
These Greek Meatballs with lamb, feta, pine nuts, mint and cinnamon, are cooked all together in one dish surrounded by a delicious tomato sauce.
I love this chocolate babka. It's a rewarding recipe for taking the next step in your bread baking. Even if it's slightly imperfect going into the oven, it turns out gorgeous. Look at those swirls! —Lisa Kaminski, Wauwatosa, Wisconsin
This is quickly becoming my favorite time of the month, Secret Recipe Club reveal day. I love the whole Secret Recipe Club process. The e...
In Greece this gorgeous tart is more commonly known as galaktoboureko – layers of filo pastry enclosing a thick custard, then soaked with a lemon-spiked syrup. This recipe by Lisa Faulkner from her cookbook Mother to Mother tastes just like a Greek holiday. It’s a must try recipe! Or, head over to Portugal to try their version of a custard tart: pasteis de nata.
This week’s Tuesday with Dorie baking choice was picked by Wendy of Pink Stripes . Or maybe the recipe picked her, since she simply flipped through Dorie Greenspan’s Baking…From My Home to Yours book and page 226 fell open to reveal this beauty. And oh
Fresh lavender, combined with freshly grated orange rind, gives these crunchy cookies an aromatic appeal that’s better than any bakery fare.
Vegetarian Jap Chae - This recipe is for a vegetarian version of traditional Korean japchae. Made with sweet potato starch glass-looking noodles, vegetables, and tofu.
A few of the ingredients in this recipe (like jarred minced garlic and ginger, and packaged shredded vegetables) are store-bought convenience foods, prepped and ready to go, making this recipe one of those throw-it-together-in-a-minute dinners.
Indulge in this creamy cheesecake which features a crispy and buttery kataifi pastry base and is topped with walnuts, pistachios and honey syrup.
