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Quick and Easy Pork Fried Rice With Corn and Shishito Peppers

Why specify white rice? Brown rice works just as well, and it's tastier (and healthier, but that's not even the point), so why not just write "2 cups of cooked rice"?

Video: The Food Lab's Foolproof Hollandaise in 2 Minutes

I use your recipe now, but before the invention of hand blenders I had found a foolproof way to make hollandaise in my restaurant. I would add the hot butter to the yolk/lemon mixture, not too slowly, just enough to combine. Then I would plunge the whole pot in hot water and whisk like crazy. This would thicken the sauce just to the right consistency. No danger of overcooking either. I used to love watching that miracle happen every night.

Homemade Pancake Syrup

Sounds excellent and I'm saving the recipe for when I move back to Mexico next year. Meanwhile, as long as I live in a maple syrup producing Canadian province, I'll stick to that.

Easy Vegan Mayonnaise (With Aquafaba)

Will it work with the cooking water from chick peas I cook at home? It's very thick.

Easy One-Bowl Oatmeal Cookies

Maybe unbleached flour is different in the US? Here in Canada, I've never seen extra processed flour specified in a recipe. I'm making these cookies with my regular unbleached AP flour tomorrow, stay tuned!

Tour Guide and Author Lesley Tellez on What Everyone Gets Wrong About Mexican Food

It upsets me that you make it sound like this lady is somehow a pioneer. That is disrespect for Diana Kennedy, who travelled all over the country learning to make authentic regional dishes, way back when nobody was doing that. I lived in Mexico for 20 years, and apart from recipes that I obtained from my Mexican friends and neighbours (I make a mean goat barbacoa), I used Diana Kennedy's recipes regularly, and I still make pickled jalepeños from her recipe.

Fluffy Scrambled Eggs

Much improved by folding in a spoonful of butter before serving.

Dinner Tonight: Chicken-Fried Rice

That's pretty well the way I make it, but thanks for the sesame oil suggestion -- it makes a very nice difference!

How to Make Flour Tortillas So Tasty You'll Want to Eat Them Alone

Re boiling water: my favourite savoury pie dough is made with boiling water, in which you melt the lard. It's true that no matter how much you handle it it can never be tough, and it's always flaky. It's used for meat pies.

How to Make Flour Tortillas So Tasty You'll Want to Eat Them Alone

@lisadee: In Mexico you can buy whole wheat flour tortillas, so try a batch and see!

How to Make Flour Tortillas So Tasty You'll Want to Eat Them Alone

Flour tortillas are the only ones that taste authentic outside of Mexico, but only if you eat them fresh off the comal!

The Science of Pie: 7 Pie Crust Myths That Need to Go Away

For savoury dishes, the hot water and lard recipe just cannot be beat!

Vegan Chorizo for Omnivores

Chorizo without pimentón (Spanish paprika)?

How to Make Microwave Popcorn in a Brown Paper Bag

That's exactly how I make it (I don't need the special bag treatment, because I only make ¼ cup at a time), and I add a little chili powder and smoked paprika for a "barbecue" flavour.

Or I use butter instead of oil, and a couple of TB of brown sugar, for a light caramel flavour.

5 Delicious Coleslaw Variations

For locavores, cole slaw is one of the most local foods you can get because all the ingredients (cabbage, carrots, onions) are grown locally and keep well over the winter.

I always use red onion and 2 proportions of apple cider vinegar (also a local product) to 1 of plain oil. One TB sugar per ¼ cabbage. I eat some every day except in summer when local greens are in season.

The Secrets of the Juiciest, Most Tender and Flavorful Italian-American Meatballs

Apart from the pancetta (not available here in the boondocks), this is my recipe and I can vouch for it wholeheartedly! The only improvement I've made lately is to use buttermilk, since I always have some in the freezer because I make my own cultured butter.

I make a huge batch and freeze it in portions in zipper bags so that I can have some at nearly a moment's notice (I defrost the portion in cold water if I'm in a hurry).

Tender and Juicy Slow-Cooker Meatballs

P.S. The sauce I make is a simple tomato one, that's why it only takes 15 minutes.

Tender and Juicy Slow-Cooker Meatballs

I don't see any advantage to the slow cooker in this recipe. The sauce can be ready in 15 minutes; add another half hour with the meat balls while the pasta cooks, and supper's ready! I must admit it's better the next day, though, that's why I always make twice this recipe, and freeze in individual portions.

Coffee Science: How to Make the Best French Press Coffee at Home

jpet: I just dump the grounds into the compost bin that I keep in the kitchen.

Coffee Science: How to Make the Best French Press Coffee at Home

The coarsest grind on my expensive Espresione grinder is more like medium. What a disappointment!

Orange and Cranberry Cornbread

Great sounding recipe! Can I use it to make muffins?

The Best Moules Marinières (Sailor-Style Mussels)

Mmm... and I thought the mayonnaise was for dipping the frites, like in Belgium!

Everything You Need to Know to Start Baking Awesome Bread

Trying your recipe today, for a change from my usual multigrain recipe. Whenever I live in a place without a good bakery (as is the case now), I make my own, but I like being able to buy it--bakeries are such exciting places, appealing to so many senses!


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