This Italian-inspired recipe could be described as eggplant Parmesan meets lasagna—with an elegant twist. Here’s how to make eggplant rollatini for a fancy dinner that’s sure to impress.
Matzoh ball soup is just the beginning.
Conventional cooking wisdom suggests that marinating meat for a long time can yield undesirable results. But all acids are not equal, and yogurt-based marinades can produce great results, even when applied to meats overnight.
When it comes to how to make homemade corned beef, the meat can be cooked in three ways—boiled, slow cooked, or baked—each with tender, delicious results. Follow these easy tips to cook it perfectly every time.
Growing up in Australia, pikelets were a treat we enjoyed for breakfast or any time of the day! Plus, learn the secret tip for the first batch to come out perfectly golden, rather than splotchy like they usually are! This recipe makes 12 pikelets. Don't bother counting the number of pikelets in the photos, I ate one. You should just be surprised that I managed to stop at ONE!
You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro.
Pretzels are delicious and Pretzel Muffins make it so much easier to eat them with some cold butter or even Obatzda like at the Oktoberfest!
This recipe is my favorite way to prepare tempeh for salads, noodle dishes, and grain bowls. A simple 6-ingredient marinade infuses it with savory flavor.
The former chef at Boqueria and Tertulia in New York City explores the most emblematic dish from Spain
It's often been said that making a sponge cake is like a science. Eggs have to beaten for a certain amount of time. Flours have to be sifted and weighed.
I've been dreaming about babka for a long time. So today I would like to share this recipe for delicious sourdough chocolate babka.
Self-proclaimed biscuit Jedi, Erika Council of Bomb Biscuits Atlanta teaches us how to make pretzel biscuits—the salty, savory biscuit upgrade you need to know.
Experts share how to convert a recipe for the slow cooker. Learn the best way to adapt a stovetop or oven recipe, including when to add certain ingredients and cooking time conversions. Also, what type of recipes work best for adapting for the slow cooker.
Pichi Pichi is a form of Filipino dessert made from grated cassava. Watch our video to learn how to cook this dish.
pH Food Chart available on PDF free download @ Related Posts: Health Benefits of Vitamins, Minerals & Trace Minerals From A to Z: The right foods for every disease Health Benefits of Ginger Ci…
Celebrate good times with a juicy Haitian Cake. Learn how to make this labor of love with our Haitian Cake recipe here, tap to read now.
Western Cheesesteak Sandwich
Sarah Becan's recipe for savory crepes is a time warp back to her time studying abroad in Brittany.
The Ultimate Tsoureki guide will solve all of your tsoureki-making conundrums. In this post, I answer the most common questions that have been sent to me on Youtube, Facebook, Instagram, email, and on this blog. I think I got everything covered in this post and I hope that it helps you make this delicious sweet bread with confidence!
Take the Golden Focaccia Bakealong challenge! Learn to make one of Italy's favorite casual breads, perfect for sharing with family and friends.
Many different versions of this rich bread, laced with rum syrup and drizzled with icing, are served at Easter in Polish households. It's such a tradition, and so well-loved, that there are probably as many babka recipes as there are Polish bakers! This particular recipe was inspired by one in our 1990 200th Anniversary Cookbook, which includes a wealth of recipes and information from cultures around the world. You'll notice that, despite being made with yeast, it's an easy batter bread; "no-knead" isn't as new a concept as you might think.
Low FODMAP German Pancake with Berries
Learn how to make profiteroles with this easy Blanco recipe
Bread Pudding ranks up there with rice pudding for me. And when I say “ranks up there”, I mean, “YUCK”. I have a thing with soggy carbs. They just shouldn’t exist. As I was growing up, my father used to pour a bowl of Fiber One cereal and let it soak on the counter for a half an hour before eating it every morning. I would walk through the kitchen and gag.Those were horrible, horrible memories.
PureWow Editors select every item that appears on this page,, and the company may earn compensation through affiliate links within the story You can learn...
Star Anise is a unique spice that has bold anise flavour. Learn more about this spice, including where to buy it and how to cook with it!
Check out and try out some of the time-saving recipes from season 1 of Nadiya's Time to Eat on Netflix
Learn how to make and prepare the recipe for Tembelopita Zagoriou, also known as Greek lazy pie from Zagori, Greece.
Get a foolproof, traditional recipe for kreplach, a kabbalistic food expressing the nature of Divine judgement.
In the past year, I decided to challenge myself in baking. Put aside all fear of failure. Step out of the basics. Venture into the world of gourmet desserts. Because that’s what “growin…
Whether you use old-fashioned oats, quick oats, or steel-cut oats, you'll learn how to cook the perfect bowl: not too soggy and not too sticky.
Profiteroles are made from choux pastry and are piped out and baked until they're tall and fluffy! I like to slice them in half, add a scoop of ice cream to the center and drizzle them with warm ganache! Yum.
The keys to this amazing chicken matzo ball soup are slow-cooking it and using boxed matzo ball mix. Some people swear by seltzer, but I find it’s not necessary—the mix makes perfect, fluffy matzo balls every time due to its baking powder. Add chicken fat (schmaltz) for extra-authentic flavor. The matzo balls will taste as if they came straight from Grandma's kitchen. —Shannon Sarna, South Orange, New Jersey
You'll want to memorize this one.
