Madeleines, the delicious shell-like tea-cakes from France, are an impressive dessert that's actually very easy to make at home. They're often flavored with vanilla bean or citrus, but in this recipe, the buttery flavor of the madeleines is paired with almond extract and a sweet apricot glaze. Vanilla is added for a touch of warmth, while the brown butter in the batter gives the madeleines a rich, complex flavor.
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This is an ice cream for the chocolate fans. The hardcore fans. The ones who shy away from chocolate desserts because they're always too light on the chocolate. The people who take their chocolate like goth kids take their souls: dark, moody, and bitter.
If you've ever struggled to choose between mozzarella sticks and onion rings, you know how difficult ordering bar food can be. But what if there was an appetizer that combined them both, so you'd never have to face such a cruel and impossible decision again? Under the working theory that nothing can go wrong when I combine my favorite bar foods, I decided to put them together and make one ring to rule them all: Mozzarella-Stuffed Crispy Baked Onion Rings.
Northwestern Chinese cuisine is famous for its grilled and stir-fried lamb, combining the hot and tingly flavors of Sichuan peppercorns and dried red chilies with plenty of cumin and other spices. So we asked ourselves, why not take those very same flavors and rub them all over a glorious roast leg of lamb? The results were phenomenal.
Here's a secret: Technique-based cooking, as opposed to recipe-based cooking, is the key to really expanding your weeknight dinner options and freeing yourself to experiment in the kitchen. This juicy chicken with an intense bourbon and mustard pan sauce is living proof of that. Let me demonstrate.
Pan-roasted chicken with pan sauce—like this one flavored with fresh rosemary and lemon—is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to finish. Throw a great simple mixed green salad on the side, and you've got yourself one of my all-time favorite meals.
Jalapeño poppers get a barbecue-style update with bacon, pulled pork, and tangy raspberry sauce. No frying necessary: just cut the jalapeños in half, stuff them, roast them, and serve them with sauce for a sweet, spicy, smoky, and downright delicious appetizer.
The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home)
It wasn't until I got my first gig cooking in restaurants that it really struck me exactly what a pan sauce is supposed to taste like: rich and smooth, glossy and brightly flavored, and leaving a streak of white plate that slowly closes as you swiped each bite through it. So what does a restaurant kitchen have that I was missing back home, and more importantly, how can you get the same results? Here's the answer.
An airline chicken breast, also known as a Statler chicken breast or a Chicken suprême is a chicken breast with the first joint of the wing still attached. If I'm serving a whole chicken breast, I prefer airline breasts over regular boneless breasts both for the presentation factor (that bone sticking out just looks so cool), and for the juicier meat it delivers. Here's how to cut an airline chicken breast from a whole chicken.
Xiao long bao, Shanghai-style soup dumplings, have become legendary for good reason, but so far their doughier pan-fried cousins called sheng jian bao remain much less well-known here in the States. If you love XLB, you need to try sheng jian bao. Here's how to make them at home.
These adorable individual meringue nests, filled with a swirled orange curd cream, fresh red currants, and chocolate Easter eggs are the perfect Easter dessert. The crisp, light meringue pairs beautifully with the creamy, tangy orange curd and berries.
Lo mai gai, the dim sum classic of steamed lotus leaves stuffed with sticky rice and all sorts of delicious goodies, are irresistible. The biggest task is gathering all the ingredients, like the lotus leaves and glutinous rice, as well as Chinese sausage, cured pork belly, and salted egg yolks. Once you've got them rounded up, though, it's a relatively easy and extremely delicious at-home dish.
Honeycomb is a delicious aerated caramel candy made with sugar, corn syrup, and baking soda that's also known as hokey pokey, cinder toffee, puff candy, and golden crunchers. It's quick to make and totally addictive, especially when coated with chocolate and salted peanuts. Here's how to make it.
Artichokes look like the armored tanks of the vegetable world—an impenetrable defense of shield-like leaves and thorny tips. But with the right tools and know-how, it's easy to get them ready for eating. Here are three ways to trim them: all the way down to the heart, minimally for steaming, and also for the classic Roman-Jewish dish carciofi alla giudia.
A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds. Getting each piece of the puzzle together for an ultimate version like this takes some time, but once complete, the reward is so good you'll go gaga even if you're totally sober.
It's common to hear that olive oil shouldn't be subjected to high-heat cooking applications like deep frying and searing because of its low smoke point. But does the science back that idea up? We looked into the existing research and did some taste tests of our own to find out from both a health and flavor perspective.
Beef with broccoli is a staple of North American Chinese fast food joints, but the real version of this dish uses Chinese broccoli (gai lan), not the more familiar broccoli florets. Gai lan pairs perfectly with the strips of marinated beef, shallots, garlic, and oyster sauce in this easy dish.
These rustic-looking chocolate swirl meringues are flavored with cocoa powder, a touch of molasses, and a pinch of cinnamon. Baked until crisp, they combine a light and crumbly texture with intense chocolatey flavor. The cinnamon provides just a hint of warmth, while the molasses gives the meringue a subtle caramel flavor.
Considering how fundamentally simple they are, potato gnocchi sure do make people nervous. Do it right, and they're light and tender. Do it wrong, and they're gummy little bricks. Here we delve into every major aspect of gnocchi making and explain how each can impact the result. But first take a deep breath, because this doesn't need to be stressful. It can actually be a lot of fun, and an excellent exercise in honing your abilities as a cook.
I love gnocchi. At least, I love the gnocchi in my mind. Light, pillowy, flavor-packed, they're the perfect vessel for a good red sauce. The big problem? Potato gnocchi take a long time and are far from foolproof. Say hello to their quick, easy, and delicious ricotta-based cousins.