Part of being a good cook is being able to pull off show-stopping centerpiece dishes that require lots of work and planning. Another part, though, is knowing how to be creative with limited ingredients and time. Here's one recipe to add to your in-a-pinch arsenal: soubise sauce.
It looks like a pizza, it cooks like a pizza, but don't make the mistake of actually thinking it's a pizza. Tarte flambée, the Alsatian flatbread topped with fromage blanc (a fresh, tart, spreadable cheese), thinly sliced raw onions and bacon, is as Franco-Germanic in flavor as can be. Here we look at two ways to make it: the classic way on bread or pizza dough rolled very thinly, and the bar-style pizza way, on a flour tortilla cooked in a cast iron skillet. Both are so good we can't decide which way we like best.
I have the bad habit of letting little uneaten nubbins of cheese languish in my fridge until they're so stale there's nothing left to do but throw them out. This cheese pie (really, it's a quiche, if you want to be a stickler about accuracy) is the solution, transforming those once doomed leftover bits and giving them new life as pockets of beautiful melted cheese set in a custard base.
The problem with a lot of coq au vin recipes is that they continue to use a method devised for tough rooster meat, even though most of us today cook with tender roasting hens. Here's what you need to know to get tender, juicy, and flavorful coq au vin that tastes like it spent a long time in the oven, even though it didn't.
Most people say to cook with a wine you'd be willing to drink, but is that always true? We tested all kinds of wine, from cheap to expensive, light to big—and even flawed—to find out what matters and when.
Cheese fondue is one of the great melted-cheese dishes of the world, and it couldn't be simpler. But getting it right requires paying attention to a few key points. Here's what you need to know.
Turning a bean purée into a pasta sauce may sound strange, but just think of it as a variation on the classic Italian soup pasta e fagioli, just with a lot more pasta and only enough "soup" to coat the noodles. It's delicious, and it just happens to be vegan (though we won't snitch if you decide to add grated parm to it).
Mexican atole, a hot drink made from corn, comes in a staggering variety of flavors, from sweet to savory, each one more delicious than the next. Take the chocolatey version known as champurrado: One sip and you may never crave a regular old hot chocolate again. Here's a look at what makes atoles so great, along with three recipes to get you started.
Whether you decide to go the extra mile by dry-brining these meaty, thick-cut pork chops overnight or opt for speed and convenience by cooking them right after seasoning, you won't regret the extra-juicy results.
Tamales are delicious, but forming them is a small pain in the culo. The baked tamale pie (known as a cazuela de tamal in Mexico) is the solution to your problems: all the joys of tamales, but way less work.
After trying some of the highest-rated jalapeño popper recipes online with disastrous results, we set to work developing a method that won't let you down. These poppers have a crisp golden crust and soft melted cheese interior—all in the perfect bite-size package.
Sure, buttered popcorn is good, but you can get a bit more creative than that. Here are seven inventive popcorn flavors, both sweet and savory, to make your snacking a heck of a lot more interesting.
I don't make much popcorn at home: I don't own a dedicated popcorn popper, and the sound of the metal pan scratching on the burner as I shake it back and forth is enough to drive me crazy. The solution lies in a brown paper lunch bag and the microwave. Here's how to make the easiest popcorn ever.
Yes, you could open a bag of potato chips to snack on game day. Or you could go all out, fry your own insanely crisp and crunchy chips, then toss them in one of these four incredible flavors, none of which are available on any supermarket shelf we've ever seen.
Hefty beef shanks are braised in an ample amount of red wine (use the boxed stuff!) with carrots and onions until the meat is tender and falling off the bone. The braising liquid and aromatic vegetables are then blended into a rich sauce.
Mandoline-style slicers make quick work of some cutting tasks, especially when you need perfectly even, thin slices of foods—say, for making potato chips or French fries at home. We took as many as we could find for under $50 for a test drive to find the ones we like best.
For such a simple dish, French onion soup should be easy to make great. And yet so many versions taste like a cup of burnt-onion tea with melted cheese trying its best to cover up the flaws. Here's what you need to know to get the best flavor in every steaming bowl.
The perfect meatball sandwich first needs perfect meatballs and great sauce. Once you have those two in place, the rest is a matter of construction and detail. Here's how we like to build ours.
Ever wonder why there isn't a chicken-fried chicken alternative to chicken-fried steak? Turns out it exists, and it's called Maryland fried chicken. Shallow fried with a simple dredging of seasoned flour until golden, then topped with a white gravy made in the skillet after frying, this is a version of fried chicken you need to know about.
What makes the perfect meatball? For me, the goal is a plump, juicy ball of highly seasoned meat that's so tender a spoon can pass right through it with almost no resistance. Here's how to make 'em at home.
When a recipe calls for minced garlic, just how much does your mincing method matter? From classic chopping to a garlic press and microplane, we explore the relative merits of each technique. Turns out the choice you make can have a drastic effect on the flavor of your food.
Parsnips are one of my favorite root vegetables, intensely sweet and earthy, but on their own they can be a little bland. The key to turning them into a creamy soup with a clean, pure flavor is to reach for some unexpected aromatics that both complement and contrast, like jalapeño, ginger, and coriander seed.
Mixing mayonnaise into chicken salad is the most common way to add moisture, but it's not the only way. Vinaigrette works incredibly well too, like this tangy Korean-inspired rendition with kimchi, pine nuts, and lots of fresh ginger.
A vinaigrette can be used for far more than just salads—after all, it's a legit sauce, and should be thought of as such. Here, we spoon a tangerine and fennel vinaigrette on whole roasted fish, to add a splash of light, bright flavor. The fact that it can be thrown together so quickly is just gravy...er...we mean vinaigrette.
Most produce is a sad sight during the winter, except for citrus. We whipped up this tangerine vinaigrette to celebrate one of the few fruits that's best this time of year, then served it on a simple salad of shaved fennel and radicchio.
What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness.