Chef's Notes Plus

Kitchen Vocab: Bouquet garni and Sachet d’épices

Sachet d’épices (spice sachet) and bouquet garni (bundle of herbs) are bundles of spices and/or herbs that are used to add flavor to a simmering broth, soup, or stew. A basic sachet or bouquet will flavor 2½ to 3 quarts of liquid. Sachet d’Épices To make a sachet, cut a small square […]

Chef's Notes Plus

Make Creamy Salad Dressings without a Recipe

As salad dressings go, oil and vinegar—their cute couple name is Vinaigrette—are sort of the popular kids. Everyone likes them, they get along with anyone/salad, and here’s where this metaphor falls apart: you don’t need a recipe. But sometimes a salad and/or your brain are just begging for a creamy […]

Sauces, Dressings & Condiments

Mayonnaise

Makes 2 cups mayonnaise We love making mayonnaise the old fashioned way (for special occasions!), but you can also make it in a blender. Follow the directions, plus instead of a bowl, combine the yolks, water, vinegar, mustard, and sugar in a blender, and steam in the oil while it’s […]

Family Fun

Memorial Day Grilling for the Whole Family!

Tomorrow starts one of the biggest grilling weekends of the year, and we wanted to remind you that grilling can be a family activity—even if Dad thinks he’s the grill-master! Grilling is an easy, quick, nutritious, and flavorful way to cook lean pieces of meat, poultry, seafood, and vegetables. Wood, […]

Chef's Notes Plus

New Video: Perfect Fried Eggs

Sometimes the classic, tried-and-true way just doesn’t work for you. For me, I was always hung up on the perfect fried egg. Sunny-side-up, runny yolk with a little bit of texture, crisp underneath, and set–not runny–whites. I knew the tricks. After all, I did learn from the best at the […]

Main Dishes

Pasta Sheets for Ravioli

Makes 3/4 pound dough This all-purpose dough can be used with your favorite ravioli recipe (like our Ravioli Filled with Beets, Butter, and Poppy Seeds), or you can try something new! Free-style a filling with ingredients you already have on hand, like roasted vegetables, leftover pot roast, or scraps of […]

Desserts

Pastry Cream

Makes about 2 cups Pastry cream, which is essentially vanilla pudding, is incredibly versatile. It is commonly found as a filling in eclairs or as the base of a fresh fruit tart, but you can also use it for trifles, as a layer cake filling, in a cream pie, or […]

Main Dishes

Pizzoccheri (Buckwheat Pasta)

Makes 1 1/4 pounds dough 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

Breakfast & Brunch

Poached Eggs

Makes 6 eggs 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

Chef's Notes Plus

Pot-Sticker Veggies

You may be familiar with pot stickers — dumplings cooked in a skillet until the bottom is brown and crisp and the filling is cooked and juicy. The pot sticker cooking method is simple. You sear the bottom of the dumpling in a bit of oil. Then you add a […]

Main Dishes

Potato Gnocchi

Makes 1 1/4 pounds of dough 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