These madeleines are lemony and light and completely delicious — a hit with adults and children alike. Madeleines have a reputation of being fussy, but there’s nothing to them. The key is to not over-fill the madeleine pan, but that’s it. Simple and delicious! A few years ago, I listened to pastry chef Dominique Ansel tell Special Sauce host Ed Levine that the shelf life of a madeleine is three minutes....
This 4-ingredient homemade ricotta tastes vastly better than anything you could buy at the store and can be ready in just about 30 minutes! I never thought I liked ricotta until I made it from scratch. The difference in taste and texture between homemade ricotta and store-bought is dramatic. If you, too, think you don’t like ricotta, I have no doubt this recipe will change your mind. Homemade Ricotta: Tips Get Organized....
To me, this farro risotto with butternut squash and kale is fall comfort food at its best! I recently updated the recipe, too, to simplify it. This risotto requires neither stock — I use water alone now — nor constant monitoring: I add all of the water at once. It comes together in just over an hour and couldn’t be more delicious. Risotto is something I feel moved to make about once a season — it’s delicious, everyone loves it, and when it’s made with whole grains and lots of vegetables, it’s healthy....
Below you will find my favorite Easter recipes, from this simple baked ham with the best mustard sauce to rack of lamb with tzatziki . On the side, you can’t go wrong with scalloped potatoes or this showstopping hasselback potato gratin . There is nothing like a buttermilk pull-apart roll on the holiday table, though focaccia is easy and festive as well. Orange and olive oil cake and Chez Panisse almond torte are two favorite, easy, crowd-pleasing desserts....
As this is the third time this lentil soup has made an appearance here, I’ll keep this brief: To make it, throw everything into a pot and simmer it for one hour. This soup has a nice, vinegary bite and gets better by the day. Soup + bread : what more do we need? PS: Addictive Black Lentils with Spinach and Labneh Description This is a recipe from my vegan cousin Christine — everyone in our family has been making it for years....
My mother recently described a sandwich an old man prepared for her at a bed and breakfast in Barcelona: toasted bread, rubbed with garlic, drizzled with olive oil, sprinkled with salt, moistened with a squeezed tomato and topped with jamón Iberico. In the mornings, the man tops this concoction with an egg fried in olive oil. Holy cow. These pigs, the man told my mother, feast on acorns, which impart a nutty flavor into the meat while also making the fat composition of the meat high in monounsaturated fat, the good kind that, like olive oil, helps lower bad cholesterol....
Last week, my friend Deb sent me a recipe for a kale salad she had made for Rosh Hashanah. Everyone, she wrote, raved. I made it promptly and was reminded: Roasted garlic = complete goodness. Delicata squash = so pretty, so tasty, so low maintenance. In some ways, it’s no surprise the salad was so delicious: it’s got toasted almonds, shaved parmesan, and golden raisins, that dried fruit-nut-and-cheese trifecta that wins every time....
I first posted this recipe for tomato and bread soup (pappa al pomodoro) several years ago, but since publishing it, I’ve learned two things about the soup that inspired its creation: The chef used water as opposed to stock. The chef used canned San Marzano tomatoes. Both details surprised me, and while I have never successfully made the soup with canned tomatoes, I now only use water. If this sounds suspicious or if you can’t help but think stock could only make this soup taste better, let’s review: remember that French onion soup we made last winter?...
Turkey Tetrazzini Leftover turkey? Look no further! This turkey tetrazzini, a classic pasta dish made with sautéed mushrooms, a light sauce, and parmesan, will put all… Homemade Grandma-Style Pizza Grandma-style pizza is pan pizza with a light crust and crisp edges. The dough is nearly identical to focaccia and, as such, is just… Easy Charred Cherry Tomato Salsa Made with a handful of ingredients and requiring very little prep, this charred tomato salsa comes together in no time and tastes so fresh…...
The trouble with the butternut squash soup I make again and again every winter is that it takes so much time: 45 minutes to roast the squash, 30 minutes to simmer it with the stock, and 15 minutes here and there for prepping. Although much of the time is hands off, I never feel I can whip it up on a weeknight. So when I saw this recipe for butternut squash soup with cider and sour cream , which apparently could be “made in a flash,” a few things caught my eye:...
Photo by Eva Kolenko , Styled by Jeffrey Larsen Today, I’m sharing another favorite recipe from Bread Toast Crumbs : Chocolate-Studded Panettone. Scented with vanilla, loaded with dark chocolate, this sweet bread is a nice one to have on hand this time of year for holiday brunches or teas, and it makes a great gift. Panettone classically is baked in large paper molds (as pictured above) but if you can’t find them, you can fashion your own (see recipe notes) or simply divide the dough in half and bake it as the original recipe in two 1-qt Pyrex bowls ....
Schug (pronounced skoog, sometimes spelled zhug or skug or zhoug) is a spiced green sauce originating from Yemen but used throughout the Middle East. It’s a blend of herbs, chilies, and toasted spices. I first wrote about it several years ago after discovering it in Joshua McFadden’s Six Seasons , which inspired me to drizzle it over anything from roasted vegetables to grilled meat. This is maybe my favorite way to use it: roasted cauliflower (or delicata squash) with lemony yogurt sauce ....
There’s something about the combination of raw and thinly shaved vegetables with Pecorino Romano cheese I find irresistible. Many vegetables can be given this treatment: asparagus, fennel, fava beans (briefly blanched), and summer squash, to name a few. When fresh, these vegetables need little more than salt, pepper, olive oil and lemon juice — no cooking is necessary (with the exception, of course, of the fava beans). Parmigiano Reggiano would be a fine substitute for the Pecorino, but there’s something about Pecorino — its saltiness — that works so well here....
Made with 3 ingredients, corn tortillas are incredibly easy to make at home. These are soft, pliable, and well-seasoned, perfect for tacos of all kinds! My first taste of really good corn tortillas was at the Primavera stand at the San Francisco Ferry Building Farmers Market. After a little research, I learned that Primavera uses fresh masa, which yields tortillas with deep corn flavor and a pleasing texture. Making fresh masa, I also learned, requires soaking dried corn in a lime solution, then grinding it into a dough....
These gigante beans cook in the slow cooker for 6-12 hours with tomatoes, thyme, onions, garlic, and olive oil until they become stewy, creamy, and delicious! If you can’t find gigante beans, the method works well with Great Northern, Cannellini, Lima, or other dried white beans. Yesterday, I dropped half a pound of dried gigante beans into my crockpot, followed by half a can of crushed tomatoes, a bay leaf, pepper flakes, water, smashed garlic, chopped onions, thyme, and a drizzle of olive oil....
Made with sprouted wheat flour, these sandwich bread loaves are soft, airy, and incredibly flavorful! The dough is no-knead and takes no time to stir together. From there, time does the work, ultimately giving you two beautifully nutritious loaves, perfect for sandwiches, toast, and beyond 🍞🍞 Sprouting grains before mixing them into dough or milling them into flour makes them not only more digestible but also more nutritious. To paraphrase from Chad Robertson’s Tartine Book No....
Loaded with quinoa, these sweet potato and mushroom veggie burgers are so good 🍠🍄🍔🎉 The quinoa gives them such a nice texture, and parsley and scallions offer flavor and freshness. I find them as irresistible freshly made on homemade brioche buns as cold straight from the fridge. Recently I’ve been broiling them — so much easier than pan-frying! I’ve had two veggie burger recipes in my to-make file for years: Stellar Quinoa Burger from Bon Appetit via Cafe Pasqual’s in Santa Fe and Quinoa and Sweet Potato cakes from Cannelle et Vanille via Sally of Bewitching Kitchen ....
Lightly lemony, slightly sweet, this iced tea is perfection. The recipe hails from an old cookbook, and to me it’s the very best there is, the recipe you will turn to when you are entertaining or when you simply need something incredibly quenching on a hot summer day. A few weeks ago, I stopped by my aunt and uncle’s house in Vermont en route home from a soccer tournament with my daughters....
Liane Walker, co-founder of Foodie Digital. Readers, hello! A little change of pace today. As I reflect on 2019, I realize the biggest mistake I’ve made as a food blogger is this: Not getting help sooner. I love cooking, photographing, and writing, which was what food blogging was 13 years ago, when I started. Today, it’s so different; there’s so much more: social media, SEO (search engine optimization), email, to name a few....
Here is recipe for classic milk or dark chocolate toffee, the perfect gift for the person in your life with a sweet tooth. This toffee melts in your mouth and is buttery, sandy-textured and delicious. Below you will find step-by-step instructions as well as video guidance: This recipe, submitted by my friend Laura Daley, won The Philadelphia Bulletin’s 2007 “Annual Edible Gift Recipe Contest.” It’s buttery and chocolaty, sweet and salty, a festive treat to add to your holiday desserts repertoire....
