You can't get this in a box. These completely addictive, delicate crackers pack a big smokey, cheesy punch.
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Classic smashed burgers are all about maximizing that deep, brown crust. But I found myself wondering, what if I were to take this to the extreme? Is there a way I could pack even more flavor into a burger? And thus, the ultra-smashed burger was born. Same burger size, but twice the amount of crisp, browned crust.
My fiance lived in Portugal when he was a young boy, and he fondly remembers a certain type of bread that his family would buy fresh every day. I'd love to make that same bread for him, but no one...
The Zenker Layer Cake Slicing Kit ($58.50) has turned me into a cake slicing expert. Heck, it could turn my nine-year-old self into an expert. There's nothing to set up or adjust. Just slice between the guides, and you can slice a cake into multiple layers.
I spoke with nine ice cream pros, a mix of pastry chefs and ice cream specialists, to see how they keep their ice cream smooth and creamy. Here's what they had to say, and what secrets you can steal for your own recipes.
Every single loaf of bread at Cellar Door Provisions is created using a ridiculously inefficient and slow system. But the result is the best bread I've ever tried in Chicago.
My wife loves salad dressing, particularly the that I keep in constant supply in a squeeze bottle in the fridge. I know the recipe by heart, but problems arise when I'm out of town, my wife has a brand new box of arugula, and the dressing's just run out. Here's a little trick I devised to make sure that never happens again: just write the recipe directly on the squeeze bottle.
But if you don't like to eat brown, splotchy bananas and you don't like to eat banana bread (no judgements) what to do? Turns out there is a tasty vehicle for over-ripe bananas waiting at almost every meal.
These fried cornmeal batter nuggets are crunchy on the outside and moist with buttermilk on the inside. Finish them with a spicy cayenne remoulade sauce on the side.
I pulled this recipe for Parisian Chicken from Mother's Best, a collection of comfort food dishes from Mother's Bistro and Bar in Portland, Oregon. It's a classic preparation, coating the chicken with flour and egg to give it a golden crust, then making a quick pan sauce with vermouth, lemon juice, butter, and parsley. This delicious and quick dinner is elegant and not too difficult to make.
Juicy, tender shrimp packed with layered garlic flavor and plenty of olive oil makes the perfect Spanish-style snack.
These banana and chocolate chip croissants are quick and simple to prepare thanks to store-bought puff pastry.
Chutney is a condiment with a confusing identity—something like relish, something like jam, and served with everything from Indian curries to grilled cheese. Here's what you need to know about the wide world of chutney.
Tangy, spicy and sweet, eat this soy-glazed chicken straight up, tucked into roti or as the basis for Chinese chicken salad.
Soft, fluffy, and puffy, these oversized English muffins shouldn't be limited to breakfast. They're cooked in butter and dusted with cornmeal, making them equally good slathered with jam, or used to make sandwiches.
Hearty and crispy vegan chickpea patties flavored with cumin and coriander, topped with a bright tahini-based slaw.
A hearty vegan sandwich with a balance of sweet caramelized onions, savory mushrooms, and a tangy sun-dried tomato mayonnaise.
In this toothsome homemade take on a commercial classic, a tender, flaky heart shaped crust is filled with Nutella, then baked to crispy-on-the edges, soft-on-the-inside perfection. A healthy dollop of confectioners' sugar glaze with rainbow sprinkles makes these treats as adorable as they are sweet.
Maple and pecans cooked together with brown sugar are reminiscent of pecan pie. These quick crepes make a fancy statement on the plate, but can be made with mostly pantry staples.
These soft and chewy flatbreads are accompanied by an easy, but addictive, salted honey butter.
This recipe takes the classic flavors of pasta with cacio e pepe and substitutes nutty, wholesome barley instead, topping it off with a simple tenderloin steak and a dollop of watercress pesto.
Originally, this chicken and rice dish, with its mix of cinnamon and almonds, reminded me of Morocco, which isn't such a bad place to be. But then I realized that the spices are just as comfortable in India. In the end, I decided that as long it tasted good I would let the dish remain a bit ambiguous.
If you've never thought about baking with parsnips, beets, or avocado read on. Here are some ideas for baking with winter vegetables.
Unless you've eaten garlic soup, it can be challenging to imagine how a huge handful of sliced cloves simmered in water for fifteen minutes could possibly be worth writing about. I certainly questioned the idea before making David Tanis's version in his new cookbook, One Good Dish. But those fifteen minutes on the stove are transformational—the garlic mellows and sweetens, infusing the water with profound savoriness. A little salt, olive oil, and sage don't hurt either.