This recipe reminds me of spring, and I frequently serve it on a spinach salad for Easter. Since there are so few ingredients, be sure to buy the best raspberry vinegar ...
This vinaigrette is robust and works with a lettuce salad garnished with antipasto ingredients such as artichoke hearts, olives, chickpeas, red onion, peperoncini and sl...
I have no idea why the directions to this recipe are so resolute. Could I add the mustard after the heavy cream? Oh, who am I to argue with chemistry that works. This sa...
Bread bakers at odds over technique
Bread bakers generally get along with one another, bound by a compulsion to devote hours of time to making something that's readily av...
The way you prepare your food can be just as important as what food you eat. Is there any point in eating broccoli, for example, if you cook the life out of its natural ...
Make your own for an easy, tasty treat
The picked-over turkey carcass lay abandoned on the cutting board, awaiting action from me, a thrifty cook who lets no food go to w...
Note: The sauce will be thin if served the European way, as described. However, if your guests insist on thicker, gravy-like sauce, remove the meat and vegetables at the...
3 egg yolks
1 whole egg
3 tablespoons water, or more
¼ teaspoon salt, optional
2 cups all-purpose flour
In a large bowl, lightly beat together egg yolks and whole eg...
An ancient vegetable is finding legions of new fans as cooks rediscover the joy of peas.
Joy? Peas? Don't be hasty and dismiss the pairing. Yes, most of us grew up with ...
