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 […]
Makes about 2 pints 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
Makes 6 servings Strudels are known for their paper-thin, flaky crust, which takes some patience, but is worth the effort. Once you get the hang of it, you’ll be strudel-ing all of your favorite fillings. You can even use this dough with savory fillings, like seared mushrooms and goat cheese.
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 […]
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 […]
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 […]
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
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
Makes 6 Servings
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
Makes 2 quarts Chef’s Note: You will want to slightly over-salt the pâté because once it is chilled, the salt flavor is muted quite a bit.
Makes about 32 cookies
