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Franzbrötchen: German Pastry with a French TwistThe Franzbrötchen is the German cousin of the French croissant — flaky, buttery layers of pastry are rolled up with cinnamon and sugar, then flattened and baked until golden. View this recipe |
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Craving Grilled Pizza?Satisfy It Yourself with this One-Bowl DoughIf you’ve eaten pizza made by anyone’s hand other than your favorite pie maker’s you know that the homemade kind is incomparable to nearly everything else: the crust is more crackly and yeasty; the toppings seem to taste fresher (even if they really aren’t); and its imperfect, lack-of-roundness makes it all the more appetizing. View this recipe |
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Spice Up Your Snack Life with Fried Ripe PlantainsGet to know the plantain. A staple in many tropical regions, this larger, starchier cousin of the banana makes a great side dish or snack. Here we pan-fry ripe plantain slices with a little bit of spice to show off their sweetness. View this recipe |
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Healthy Juice Makes Delicious Chocolate CakeEverything left over from making blueberry, cucumber, and papaya juice is put to use in this tender, moist chocolate cake. Pulp from the blueberries and cucumber replaces some of the oil in the cake recipe, and papaya pulp filling sets off the rich chocolate perfectly. View this recipe |
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The Classic Simplicity of Cream PuffsCream puffs are a simple but decadent dessert that you can make at home for a little taste of luxury. Chantilly cream is nestled between rounds of flaky pâte à choux for a lovely balance of light pastry and soft, sweet cream. View this recipe |
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Slow Cooked Sunday Short RibsShort ribs marinated in red wine and herbs shine after slow cooking all day. Make enough for leftovers — they’re perfect for topping pasta or adding to lasagna. View this recipe |
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Food Photography 101: The Right Light for Your FoodYou don’t need to break the bank to get professional-looking shots of your food — here are a few easy lighting tips to turn your kitchen into your own food photography studio. View this recipe |
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A Perfect Roast in Six Easy StepsIn this recipe, leg of lamb is marinated in Dijon mustard, garlic, and fresh herbs and then roasted in a convection oven for a perfectly browned crust. View this recipe |
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Give Beets a Chance: Beet Salad with Dijon Vinaigrette and MozzarellaBeets have a bad rap. They are mostly known for turning everything a deep red color, but they’re really so much more. They have a wonderful earthiness and maintain a unique flavor all their own. In this simple salad, we go light on the dressing and allow the ingredients to shine. View this recipe |
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Slow Cooked Cowboy Style ChiliIf you keep your pantry stocked with staples, it’s a cinch to put this together in about 30 minutes and let it simmer all day. View this recipe |
