Can redskin potatoes be used instead of Idaho potatoes in making scalloped potatoes? If so, would baking time and temp be adjusted?
Has there ever been a taste test of the best feta cheese on Serious Eats?
So many recipes for muffins and quick breads call for vegetable oil. Can butter be substituted?
What is the difference between using canned sweet potatoes as opposed to fresh for pie, besides convenience?
I have made too much pastry cream. Can it be frozen?
I've come across several recipes calling for using parchament paper to bake on, with temperatures as high as 475 degrees. But the parchament paper (Reyonolds) states not to use it above 420 degrees. Is this correct? Can I use it over 420 degrees?
Can't find any of my "Favorites" which I have been collecting for several years. Am I missing something?
My husband just brought home about five pounds of assorted hot peppers, mostly jalapeno and anaheims. I usually freeze some for later use, but I don't think I'll use five pounds real soon. What else to do with them? Some kind of sauce?
What is the best way to freeze lobster: cooked,in shell; raw in shell; cooked and shelled; or raw, shelled??
Do I stir the starter BEFORE I discard some, and before I add more flour and water?
Two days ago, I made a loaf pan of polenta to be fried and eaten this weekend. But I won't have time to use it. Its made with just cornmeal grits and water. Will it keep okay in the fridge until Monday? Can it be frozen?
Ok. So I made my first loaf of sourdough bread yesterday with homemade starter, using recipe from Serious Eats. The bread didn't rise in the oven very much, maybe three inches and it was very dense and not very flavorful. I'm feeding the leftover starter daily and will try again soon. Any helpful hints out there?
Has anyone out there used a George Foreman grill as a pannini press? Does it work for sandwiches?
I just found a jar of a spice rub containing orange juice, lime, fresh garlic, cilanto, beer, etc. in the back of my fridge from last September or October. It looks ok and smells ok. Safe to use?
How long does fresh, grated ginger keep? Store in fridge
Can I use an electric rice/vegetable steamer to cook Asian Dumplings. If so, would I steam them the same amount of time as I do in a basket steamer on top of stove?
I've been making a lot of different muffins made with whole wheat flour or whole wheat pastry flour. My husband complains that they don't rise enough. I follow the recipe(s) exactly. Is this because of the whole wheat flour, plus nuts, raisins, etc.?
Can flank steak be substituted for brisket?
Has anyone out there ever poached salmon in beer? My husband came across several recipes for it but it doesn't sound so good to me. I usually poach it in white wine, leeks, etc.
I always make mincemeat this time of year and have used beef suet in the past. Is there a suitable substitute for the suet?
I'm going to make calzones for the first time this weekend. Any helpful hints would be appreciated.
Have a pound of fresh scallops and want to saute them on the stove. I thought I read somewhere not to use a non-stick pan as they will not get a good sear. True?
Does hummus have to have tahini in it? Tahini tastes like peanutbutter to me which I do not like.
Are there any really good brands of ready-made chorizo - not the Spanish kind.
I have a recipe for St. Louis Country Style Ribs which calls for browning the ribs, covering with BBQ sauce and baking in a 350 degree oven for one hour. One hour does not seem long enough. Any thoughts?
Making pizza is a year round activity for me, whether it's a no-knead, no-stretch pan pizza in the winter, a grilled pizza party in the summer, or a Neapolitan pie baked in my Baking Steel/KettlePizza kit. Pizza can be as simple or as difficult as you'd like it to be, but here are 11 good, universal rules that anyone who makes pizza should follow.
You want to know the honest truth? Even as an omnivore, I've always been a fan of veggie burgers, and there are times when I want what a veggie burger has to offer without having to go through the trouble of making the patties myself. Which supermarket brand is the tastiest and which come closest to homemade?
A bowl of steaming Vietnamese pho is the perfect answer to the winter's cold. Here are two ways to make it, a full-blown, slow-simmered all day version, and a quick version that comes together in an hour.
Great hot and sour soup should be rich and thick, but never gloppy, the broth packed with flavor even before the vinegar and pepper get added. The vegetables—wood-ear mushroom and day lily stems—should be crunchy and bright; the slivers of tofu and pork, tender and comforting. Above all, the soup should taste fresh. I've spent many years working on my recipe for hot and sour soup, based largely on the original recipe my parents followed. Here's how to make it, step-by-step.
how do i veiw my faviort recipes...
My husband just brought home about five pounds of assorted hot peppers, mostly jalapeno and anaheims. I usually freeze some for later use, but I don't think I'll use five pounds real soon. What else to do with them? Some...
I am trying to perfect my sourdough loaf. I am going after a nice tang, open crumb, crispy crust. I have my sourdough starter, now about 3 weeks old living in my fridge and some KA bread flour. My first...
Whether you remove the seeds from the hot peppers for a sweeter heat, or leave them in for some fiery intensity, this relish will bring new meaning to the "hot" in hot dog.
This devilishly rich slice and bake cookie gets an extra helping of chocolate chips over the top.
Ok. So I made my first loaf of sourdough bread yesterday with homemade starter, using recipe from Serious Eats. The bread didn't rise in the oven very much, maybe three inches and it was very dense and not very flavorful....
Ever since I posted the Sourdough Starter-Along series here on Slice, I've been getting a lot of questions. Based on some unscientific polling software (ahem, my memory) these were the six most commonly asked questions about sourdough starters, along with my answers.
A sourdough starter is a simple concept—let some flour and water hang around for a while, and almost magically, the correct combination of yeast and bacteria will take up residence. Over the next many days, I'll be posting daily updates on a new sourdough starter that I've got growing. Today is Day Zero, i.e., your materials list. Read this, gather your supplies (most of which you probably already have), and then come back tomorrow!
Stromboli can be a somewhat contentious term, and depending on who you ask, definitions vary somewhat drastically. We know what it's not—but while stromboli is neither calzone nor submarine sandwich, it's also not terribly distinct. So, what is it? Making stromboli begins with a dough—sometimes pizza, sometimes bread—that's stuffed with various cheeses and Italian cured meats. The fillings are encased in the dough—sometimes braided, sometimes rolled—then baked, and finally sliced to serve.
Like pound cake, but lighter, Greek yogurt cake from Mad Hungry Cravings gets its moistness from its namesake and floral sweetness from honey. Make this the night before a big breakfast.
A text for cheese lovers, a collection of Southern stories, a memoir from France and more food books we're reading right now.
Rubbed, steamed, and glazed Sriracha ribs are the perfect companion for brothy Chinese noodles.
I've been making a lot of different muffins made with whole wheat flour or whole wheat pastry flour. My husband complains that they don't rise enough. I follow the recipe(s) exactly. Is this because of the whole wheat flour, plus...
Streusel-topped coffee cake in single servings.
Swiss chard, spinach, and leeks mixed with ricotta, Gruyère, Parmesan, and pine nuts makes the perfect filling for a slightly virtuous, slightly decadent vegetarian puff pastry tart.
I've always felt that the tortillas for a taco—just like the crust on a pizza or the bread for a sandwich—are at least as important as what goes inside it. This makes it particularly distressing to see the number of taquerias that simply don't heat their tortillas correctly. Here's how to do it.
Swapped at the 2012 SE cookie swap by Sarah Bray.
I have tried everything and they will not pop. I tried heating the pan first. One recipe calls for high temp for 20 minutes another is lower for 45 minutes. Whole milk vs skim. Nothing. Does anyone have one that...
On paper the ingredients for a Cuban sandwich are fairly run of the mill—ham, Swiss, roast pork, mustard, and pickles—but when pressed and grilled together within a loaf of Cuban bread, sandwich magic happens. Coming from Cuban roots, Lourdes Castro, author of Latin Grilling, knows a thing or two about this particular sandwich. She's adapted an authentic version for those of us who don't have the luxury of living in prime Cuban sandwich territory, i.e., South Florida.
If Nutella is the way to your heart, these Chocolate-Glazed Chocolate-Hazelnut Cookies are going to be the highlight of your holiday cookie baking season.
Tender chunks of pork shoulder braised in a chili-based liquid. Perfect for tacos or burrito fillings.