Chef's Notes Plus

All About Roux

If you’re feeling the spirit of Mardi Gras, you may be inspired to try your hand at a Cajun or Creole recipe, like gumbo or shrimp etouffee. The key to many of these flavorful, complex dishes is the roux, a cooked flour and fat mixture that thickens, colors, and flavors […]

Sauces, Dressings & Condiments

Beurre Blanc

Makes 1 quart sauce Beurre blanc is a classic French sauce, made creamy thanks to the emulsion formed between the fat (butter!) and the liquid (wine). The key to not breaking an emulsion is patience and an even, moderate cooking temperature, so take your time adding the butter and take […]

Desserts

Blitz Puff Pastry

Makes 2 pounds of dough There are a few ways to make ultra-flaky puff pastry, but this one is the quickest (that’s why it’s called blitz!). The layers in puff pastry are a result of folding the dough four times. We included a photo at the end to show you what […]

Desserts

Brown Sugar and Oat Crumble

Makes about 2 cups Use this crumble to top a pie or a simple fruit crisp. It can also be baked on a baking sheet as a topping for yogurt, ice cream, pudding, or poached fruit (like this Cardamom-Poached Pear)! DISH Member Login Forgot Password? Forgot your password? Enter your […]

Desserts

Candied Almonds

Makes about 1 lb DISH Member Login Forgot Password? Forgot your password? Enter your email address and we’ll send you a link to reset your password. Sign In

Desserts

Caramel Sauce

Makes about 2 cups DISH Member Login Forgot Password? Forgot your password? Enter your email address and we’ll send you a link to reset your password. Sign In

Desserts

Cheesecake With Fresh Summer Berries

Makes one 8-inch cheesecake Graham Cracker Crust Cheesecake DISH Member Login Forgot Password? Forgot your password? Enter your email address and we’ll send you a link to reset your password. Sign In