I'm unable to find where my "favorite" recipes are stored. They used to be easily accessable, but either the storage has changed or I've lost the touch. Any advice?
The New Anova Precision Cooker Promises to Be the Best, Most Cost-Effective Sous-Vide Solution on the Market
Exciting news in the world of home sous-vide cooking: Anova Culinary has just announced the launch of the Anova Precision Cooker, the first major upgrade to the sous-vide cooker they introduced last year. I visited their studio in San Francisco last week to get an exclusive look at the product, which can be pre-ordered now for only $99 for the first 1,000 orders. I can confidently say that when it comes out in September, it will be the best, most cost-effective consumer-grade sous-vide solution on the market.
Oft-overlooked cashews are the key to these chewy dark chocolate chip and sea salt cookies.
Moist and sweet with molasses, this steamed quick bread is easier than you think.
These soft and chewy flatbreads are accompanied by an easy, but addictive, salted honey butter.
Tender scones are flavored with lemon juice and zest and given a hint of piney flavor with rosemary.
Combine the premise of a potato gratin with Hasselback roast potatoes for the ultimate creamy-in-the-middle, crispy-on-top casserole.
Classic sausage roll meets beef Wellington, these easy to assemble brunch bites will be well-received at any breakfast table.
Of all the great things that Britain has given the world, savory pies have got to top the list. From the hand-held pasty to the potato-topped fish pie or the always delicious steak and kidney, a good savory pie is hard to refuse. And this version filled with chicken and leek is a fantastic pie to get started with, if this type of dish is not already one of your favorites.
Although peeled and deveined shrimp would benefit greatly from the simple, but lively glaze of garlic, sugar, lime, and sriracha, this recipe utilizes head-on shrimp which lends a more robust shrimp flavor to the finished dish—just rip off the shrimp heads, slurp out the richness from within, then plop the succulent shrimp bodies into your mouth. The glaze is a little bit sweet, plenty spicy, and will have you licking your fingers before washing everything down with a cold beer.
Forget chicken noodle soup, and matzoh for that matter. This Latin American soup has corn masa-based chicken meatballs spiked with culantro and mint. Once you go Latin...
The key to great corn flavor in this simple chowder is making a quick corn stock from the cobs of the fresh corn and using it as the base for the soup.
[Photograph: Donna Currie] If you've never made pie dough or puff pastry and you're a little afraid of the recipe, let me put you at ease. If you mess up and the butter gets incorporated into the dough rather than...
The Neapartisanal pies that have emerged in the Bay Area represent an American re-interpretation of classic Italian pies and evidence new ways to successfully build off of established, traditional techniques. And, oh, what options there are! So many, that limiting this list to just eight seems a crime, but you have to draw the line somewhere.While there are many, many worthy pies in and around San Francisco, here are some of the most memorable ones that we've tried to date.
Note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. Photograph by sassyradish on Flickr People often ask me...