Tasked to write a recipe for a dear friend (Shirley Bovshow), I wanted to make sure I was accurate in referencing her heritage. We spoke about the foods she grew up eating, and I incorporated those into a new take on classic baked beans.
Have a wedding coming up? These make great guest-favors and can be made in large batches quickly! Package them up in paper cones or cellophane bags and you're all set!
This dish is the epitome of trashy-delish. Instead of making nachos for the Super Bowl, I decided to make nacho-lasagna, nachosagna.
I'm decidedly not a fan of yogurt, yet I cannot stop eating these panna cotta cups. In all seriousness, if you're looking for something sweet to serve at the end of your next brunch, this is the dish for you. It's elegant, simple, and inordinately decadent.
Though it takes some time to accumulate the necessary egg whites in my freezer, once I've got a good reserve I always turn to angel food cake. This cake can be made a few days in advance of your next party, and it freezes extraordinarily well, so you've really got no excuse for not making one post-haste.
When looking for a last minute dessert, these amaretti routinely top my list. I always have some extra egg whites in the freezer, and whipping up a batch of these couldn't be easier.
What happens when we cook meat low and slow? Turns out there's a lot of science happening under the lid of your Dutch oven!
Though it sounds absurd, there's actually quite a bit of science behind melting cheese. If you've ever had a block of cheese separate into a pool of oil and curds while you're heating it up, you'll want to watch this for some quick tips on making the most out of melting cheese.
What are the three key components to getting the perfect cup of coffee? Saturation, temperature, and bloom. Sound like a lot of nonsense to you? Here's the breakdown on how to brew that perfect cup!
Want to salute the end of summer with something extra special? Try making some sorbet with fresh fruit from the farmer's market and spike it with a little wine!
Emulsions are all around us, and they're particularly powerful in the kitchen. Ever wonder how to make mayo? Here's the quick answer!
Thick, dark, tomato based, sweet, and tangy. This is by far the most popular of the many varieties of bbq sauce around the country. This sauce owes its pedigree to Memphis' location along the Mississippi River.
Think of this as the ur-bbq sauce. When English colonists arrived in America and settled near Roanoke they brought with them some of their tastes from home. Early British cooking reveals a penchant for tart flavors, and this sauce does not disappoint in that category.
Growing up, eating beef jerky was a real treat while backpacking across Colorado. Now that I know how to make it at home, it's less of a treat, but just as delicious!
Drying is one of the oldest and most common forms of food preservation. Canning technology is less than 200 years old, and freezing is even more recent (less than 100 years old for households), but drying technology is simple and affordable for nearly any one in the world, which is why jerky can be found around the globe.
When St. Patrick's Day rolls around it's time to investigate the corollary traditions and foods. This year we tackle soda bread!
Tanya Memme and I put Peeps to the test on the set of Home & Family! Try making this great cake for your next Easter party.
Coloring eggs this time of year can be a fascinating lesson in natural pigmentation. Anthocyanin! Chlorophyl! Carotene! Make a rainbow basket of eggs using foods in your fridge!
As the new year dawns it might be best to consume a few lucky foods (whether or not you believe in that sort of stuff). Collard greens, marzipan pigs, and pickled herring all play a part in international traditions, learn how!
Hunting for an easy appetizer to serve over the holiday season? Look no further! This cauliflower emerges from its bath painted in crimson and scented with rosemary. It's the perfect nibble to put on the table while you're puttering away in the kitchen and your guests are mingling.