When going through comments I always want to "like" things and I can't and I guess I'm on Facebook too much but I find it frustrating. Just sayin
My go to chocolate cake recipe calls for 1 c of boiling water. This recipe has never failed to make an awesome cake. I'm just wondering if anyone knows what the boiling water does, like scientifically. Kenji?
Next month, the hubs and I will be driving down I-95 from NJ (Shore) to Florida with our three very small offspring (an almost-four-year old and 9 month old twins). We will be driving straight through, stopping only to fill 'er up and let the boys stretch their legs. We may be crazy. Anyway, I've never had true barbecue and I'm hoping someone has some good recommendations not too far off of I-95. I don't really care if it's barbecue, anything yummy works really.
I'm thinking of making a sausage strata I saw a few weeks ago on The Kitchn and some monkey bread. I figure I can prepare both the night before after the kiddies go to sleep and pop it in the oven while we open presents. What's on your menu?
Does anyone make their own ricotta? I've seen a few recipes for it on various cooking show and want to give it a try.
So tonight I whipped up some mac n cheese (the baked kind). I didn't use a recipe just made a basic white sauce with a pinch of dry mustard and hot sauce. And of course cheese. It was good, but not lusciously gooey. Anyone have a super delicious recipe they'd care to share?
You don't come across vegetarian tacos all that often, but in the rare instances in which you do, they're often wonderful. For a long time my go-to was another Rick Bayless recipe involving swiss chard and caramelized onions; I'd put them in front of any meat eater any day. Searching for a recipe using corn and zucchini, I came across this second Bayless recipe, which is similarly excellent.
[Photograph: Leela Punyaratabandhu] This is great smeared on crackers or as a sandwich spread. Feel free to adjust the seasoning to taste. The spread hardens somewhat once refrigerated. To resume its spreadable consistency, simply microwave it briefly or whisk in...
[Photograph: Blake Royer]...
I was sold on this recipe from Into the Vietnamese Kitchen the moment after I read the first step. That's where author Andrea Nguyen describes watching the "whirling blizzard" of lemongrass in the food processor as it transforms from chopped stalks into a "fine, fluffy mass." Sure enough, the lemongrass puffs up sort of like cotton candy, before eventually turning into a paste when you add the onion and ginger. Theatrics aside, it's really just a fragrant base for a dish that is far more comforting than I had expected.
After trying various versions, I've finally found a recipe that makes the cookies exactly as I remember them: soft and chewy—I even pull them out of the oven when they're just on the underside of done—with golden edges. White chocolate seems to get creamier than regular chocolate during the baking process, and when the cookie is hot, a bite in the right place will cause velvety white chocolate to pool in your mouth.