The egg “becomes this visual language that is a gateway to so many things,” he says. The jammy egg in particular is “a preparation that crosses all kinds of culinary boundaries and is so readily adaptable to virtually any type of dish.” The fact that it takes under 10 minutes to ...
Red is great; hearts are better. Heart Beet Salad adapted from Mark Bittman’s Raw Beet Salad I’ve adapted this recipe for 2 adults and 2 young children, because that’s what I serve – If it makes too much for a romantic dinner for two, save the hearts you mangled and the parts ...
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At about 7:15am my husband comes downstairs, and he makes me more tea while I make him a jammy egg with soft butter and salt and pepper, and toast cut thickly and spread with so much butter it leaks out the other side. It’s nice to do these things for each other; it makes us...
If your jam is still just an hour or two out of the canner and you’re worried about the set, it’s time to chill out. Literally. Walk away. Stop thinking about it. Okay. You’ve let the jars rest for a day or two and it’s still more sauce than jam. Next question. Did ...
A frittata is a wonderful egg dish that’s sort of a cross between an omelet and a pie. This one makes use of fresh vegetables to complement your stuffed mushrooms. You’ll need a nonstick frying pan to make this frittata. The pan should also be oven safe, as it’s best to finish...
Because caster sugar is lighter in texture than granulated sugar, it is perfect for making meringues, soufflés, and mousses, and for sweetening whipped cream; it incorporates more easily and dissolves faster in egg whites and creamed mixtures. It also adds volume to cookies and cakes, and air...
Soup is hands down, my favorite comfort food to eat in the Fall. I always laugh becauseBecca(my friend and podcasting partner) insists that soup is not a meal. I think she sees it more as a side dish? What do we think? I have always thought of soup as a meal. There’s nothing ...