I love reading the variations everyone uses. Would love to read what you put in yours and general idea of how/when you prepare it. I don't usually host Thanksgiving but when I make stuffing, I am pretty old school, toasted white bread, breakfast sausage, onions, celery and few mushrooms and butter and brooth and goid old Bell's seasoning. Then I bake it of in a 13x 9 pan ir two- piled high, so crunchy on tip, moister at the bottom
Many years ago my aunt insisted that cream should go in first,t hen sugar, then coffee for a tastier cup, Dunkin Dunuts agrees.
In my unofficial tests, using measured ingredients, she appears correct, although I am not sure why.
One caveat, if your half and half or cream is old, this will increase your chance for curdling
A slightly sweetened, orange-scented pull-apart loaf that stays soft and serveable for two days. While this bread has a little more sugar than normal, and a little more butter than normal, it's got enough flavor that you don't need to add any butter to it when you eat it. You can slather it with butter if you want to, of course. But it doesn't need it.
This cake is moist and rich, with a thick layer of chocolate icing. It's delicious at room temperature, but it's even better eaten warm—as soon as it cools a bit in the pan, ice it and serve with ice cream or whipped cream.
[Photograph: Donna Currie] I used a medium rye flour but you can use any rye you find. Because we probably won't be using the same rye flour, you may need to add more or less bread flour to get the...
"This was one of those moments where I couldn't believe something that looked this professional came from my stove." [Photographs: Caroline Russock] A month into Cathy Erway's eating-in experiment she decided to learn how to make her own bread. While...
Use cheese with a lot of flavor. Aged cheddar instead of a mild one, for instance. Any cheese you can grate will be fine: Parmesan, Swiss, Romano, or any others you like. For a softer cheese, I used Limburger. You could also use a soft blue cheese, goat cheese, or even a Camembert. Or a combination of what's left in your cheese drawer.
What bread is more classic and more French than the baguette? This recipe from The Fundamental Techniques of Classic Bread Baking is simple, really. Just flour, water, yeast, and salt. But with bread baking, ingredients are sometimes less important than technique. Take the same ingredients, even in the same quantities, and if you handle them in a different way, you'll end up with a completely different bread.
In the 1930s the MoonPie was heralded as a "working man's lunch," with hungry laborers substituting lunch with what was the biggest snack for sale. The MoonPie's background is lengthy and inspiring (did you know that the company started sending MoonPies to troops stationed overseas during World War II and continues the tradition today?) and, my cake-addled brain couldn't resist imagining it as a cake.
We've got some exciting news for the future, and we wanted you, the Serious Eats community—the great folks who make this site the wonderful kooky cocktail-party of recipes, stories, and all things food-related that it is—to be the first to know about the changes on the horizon.
Once you've established a starter that's working well for you, how do you ensure that it stays alive when you can't tend to it? The simple answer is that you can dry it. Here's how to do it.
This humble sandwich started as a way of using up leftover ham after large family dinners, but the combination of tender and flaky biscuits and salty ham makes this sandwich worthy of an effort all its own. For those of us who aren't lucky enough to have a leftover ham in our fridge, any ham that fits your preference will work (honey roasted, jamón Serrano, black forest)—in fact, some good-looking bacon will work in pinch as well.
This past week, McDonald's introduced a new Snack Wrap variety to its menu—the Angus Snack Wrap. I'll admit, I was not looking forward to this assignment. I checked out the Mac Snack Wraps months ago and thought the chicken options were much more palatable than the burger ones; I wasn't impressed by the Angus Burger in the Burger King-McDonald's showdown. Putting the two together didn't seem like such a good idea. The results? A mixed bag.