Minced garlic is used in almost every savory recipe! Learn how to mince garlic perfectly with our tips and tricks. #garlic #mincedgarlic #savory #kitchentips
Fresh ricotta is best the day it's made but can be stored in an airtight container in the refrigerator up to four days. Martha made this recipe on Cooking School episode 412.
Ginger has some amazing health benefits, and is easy to prepare and store. Here are over 20 of the best ways to use ginger, including home remedies, drinks, and sweet & savory recipes!
Whether you're cooking a feast for the holidays or just need some great ideas for dinner, we have you covered with recipes, cooking tips, and more!
Cloves are the powerhouse of your spice cabinet. They're potent and complex with a distinct flavor. 7 tasty clove recipe ideas (both sweet and savory)!
We've gathered up some of our favorite gluten-free galette recipes - from sweet to savory - and stored them here in one easy to use collection!
Cornmeal, salt, and water: that's all you need to learn how to cook polenta—a versatile Northern Italian specialty that complements any meal.
The five mother sauces, hollandaise, tomato, bechamel, Espagnole, and veloute are essential to French cuisine. Learn all about these sauces in our blog post!
If you want to learn how to make vegan tamales look no further. Here are 18 easy vegan tamales that are not difficult to make at all!
A delicious galette starts with a buttery galette crust. This is my go-to galette dough recipe that I use for both sweet and savory galette recipes.
Animal fats can be a healthy part of any diet, especially from a grass-fed and pasture-raised animal. Learning to cook with lard, tallow, and schmaltz is easier and healthier than you might think. Whether you're
Not a fan of the flavor of quinoa? We're showing you how to flavor quinoa 6 easy ways! We've got tips and tricks, plus some tried and true recipes.
Everything you need to know about leftover almond pulp from making homemade almond milk with both sweet & savory recipes for how to use it.
Make this easy, melt-in-your-mouth Chashu pork belly recipe at home! Braised in a sweet and savory sauce, these tender slices of meat can now top your next bowl of ramen!
Is there anything in this world that's not made better by sauce? Definitely not. Because if you don't already know: sauce is life. Slather these on sandwiches, drizzle them on salads, pour them over pasta - the options are endless.
This Thermomix Yoghurt recipe has been used in our house for over 10 years, with successful yoghurt every time, saving us a fortune.
Discover the 5 basic mother sauces and begin dressing up, complimenting, and enhancing the flavor of your dinners in no time.
Learn the best ways to cook vegetables. Knowing the appropriate cooking times to roasting, steaming, and sautéing will ensure properly cooked veggies.
This vegan polenta recipe comes out perfectly creamy: no dairy needed! Here's how to make this Italian standard into a plant based side dish.
Buffalo Cauliflower - Erewhon Copycat , Buffalo cauliflower is the ultimate game-changer if you're looking for a healthier, veggie-packed alternative to your favorite buffalo wings. This recipe
No need to lose good fruit to a peeler.
Baked Caramelized onions are one of my favorite foods to use in my cooking and to eat. They are so good that you can eat them right out of the
This irresistibly crispy baked cauliflower bites, perfectly coated in a spicy bang bang sauce, is as easy to make as it is delicious!
Wondering what mirin is and recipes to make with your bottle? Here's all you need to know about mirin!
Discover easy and flavorful Filipino recipes from adobo to barbecue. You will love these easy Filipino recipes.
Savory crepes are delicate, versatile, and delicious! This easy crepe recipe requires no special equipment so you can get creative and enjoy crepes anytime.
The first post in a series intended to help home cooks figure out what to do with unfamiliar grocery items. What the Heck Do I Do With Polenta has recipe ideas, cooking instructions, and serving suggestions.
Did you know you can bake it?
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.
Whether as a snack, a side dish, or just because you choose to, this Onion Chutney will leave your taste buds craving for...
The secret to extra-savory flavor is in your fridge.
