In the last three decades, food shows have flooded the media on TV, on paper and online, inspiring more and more Americans to cook at home. Anyone can master the most basic and important techniques that guarantee consistent success. There are also some fantastic tips to fast cooking after work that you could follow online to become an even better cook. When cooking at home, you need to make sure ...
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Roasted Marshmallow Meringue Frosting and How I Acquired a Plumber’s Torch
For her birthday this year, Daisy would have been happy just to have one of those ready-made ice cream cakes from the store, but I really wanted to make something special for her. So her favourite lemon sponge layer cake with champagne cream filling got a supermodel makeover, dressed in a brown sugar marshmallow meringue frosting torched to caramelly perfection. Having a child is ...
Luscious Greek Phyllo Custard Pie (Galaktoboureko)
Easter is around the corner and if you watched My Big Fat Greek Wedding, you learned some very important things: #1 Lamb is vegetarian. #2 The origin of the word kimono is Greek. #3 Easter is a REALLY big deal. At a recent meeting of the hens, the topic of conversation somehow steered toward sweets (probably my fault). One of the girls said something to ...
Persian Herb Stew (Ghormeh Sabzi)
It is said that Ghormeh Sabzi is a feast for princes. This beef and bean stew fragrant with fresh herbs served over fluffy rice is fitting for royalty, no? Spring is coming and, with it, a fresh start. Long before Christianity, Armenians and Persians were Zoroastrian, upholding the importance of water and fire. This ancient religion marks the new year on the first day of Spring with a ...
Quince & Cream: Interview with Sayat Explores Food
Posh restaurants have long-winded names for their dishes. The expectation is that their patrons are serious foodies who want the nitty-gritty on the food they are about to enjoy. The detailed descriptions just elevate their anticipation and pump up the excitement as they wait to taste what the chef has meticulously prepared. Chefs are getting very innovative, ...
Interview with Hank Shaw: Homemade Smoked Salmon
There is a new movement in the culinary world with young chefs putting the spotlight onto wild game and organ meats in creative, sexy dishes. What was once poo-poo'd as disgusting and tossed into cheap dog food is now highly regarded as haute cuisine. Hank Shaw is no stranger to cooking beak to feet, not wasting anything. That is the difference between hunting for food and ...
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