Makes 8 to 10 servings
Sausage with Sweet and Sour Peppers
Makes 4 to 6 servings Agrodolce is the Italian term for a sweet and sour sauce. Usually a reduction of vinegar and sugar, it is used to top meats, vegetables, sandwiches—anything, really! This recipe creates a quick and easy agrodolce right in the pan, which helps to soften the peppers […]
Scaling Baking Recipes Up and Down
Doubling or tripling recipes or cutting them in half successfully requires more than simple multiplication. Recipes for baked goods rely upon a number of “sensitive” ingredients, such as leaveners, flavorings, seasonings, and thickeners. These ingredients don’t scale up or down directly in proportion with other ingredients. If you are planning […]
Shallow Poaching for Light and Tender Meat, Fish, and Veggies
Shallow-poached foods are cooked with a combination of steam and simmering liquid. The food is partially submerged in liquid, which often contains an acid, such as wine or lemon juice, and the pan is covered to capture the steam released by the liquid during cooking. The aim of shallow poaching […]
Soupou Kanja (Seafood and Okra Stew)
Serves 6 to 8 This recipe comes courtesy of Dr. Jessica B. Harris, as part of her Netflix series High on the Hog: How African American Cuisine Transformed America. Title image: flickr // dogolaca // license
Spaghetti al Vino Rosso (Spaghetti with Red Wine and Pecorino)
Makes 4 servings This unusual pasta dish from Umbria is cooked more like a risotto than a typical pasta dish. As the pasta cooks, the wine infuses it with flavor and the color deepens to a rich chestnut color.
Sponge Candy
Makes one 9×13-inch slab Sponge candy enjoys regional popularity in the United States, and there are at least two candy bars made of sponge candy sold mainly in the United Kingdom. With a little practice, you can make sponge candy every bit as light and airy as these.
Sweet Potato-Pecan Pie Bars
Makes one 9-in by 13-in pan Sweet potato custard and bourbon-flavored pecan topping make this the perfect fall treat.
Tarragon, the Forgotten Herb
There is a hierarchy of ingredients in French cuisine, and it’s pretty easy to identify some of the favorites: butter, oysters, chocolate. These are all part of our universal food consciousness, and for good reason (because, yum!). One French favorite that may not get the attention it deserves on our […]
The Blending Mixing Method
The blending method, sometimes called the straight method, is the most basic and straight-forward mixing method, used for mixing quick breads and simple cakes. The blending method consists of making two mixtures, one with the wet ingredients and one with the dry, then combining (or blending!) the two together. 1. […]
The Chinese Pantry
It’s a fact that Americans love eating Chinese food. There are over 40,000 Chinese restaurants in the U.S.; there are more Chinese restaurants than McDonald’s. You can probably name a favorite Chinese restaurant and a dish or two you love. It is also a fact that many cooks feel intimidated […]
The CIA Apple Pie
Makes one 9-inch pie They say if you love somebody, you give them diamonds—but we think if you truly love someone, you bake them a pie. This classic apple pie is a crowd-pleaser no matter what table it lands on, and friends and family will taste the love in each […]