When my mom knows I’m coming to the shore, she stocks up on fruits and veggies because she knows how much I love them. Only problem is, she then worries about them and reminds me every day that I need to use them up so they don’t go bad. As she jetted out the...
I heart yeast. It’s super fun. I’ve recently reignited my passion for toasted, lightly buttered rye bread. I’ve made french bread before and other yeast breads, but I’ve never tried rye.
I feel as if caramelized onions are universally loved. Or maybe I just love them so much and that’s why I feel this way? Regardless, they’re delish.
So, today is our “transition” from dairy to meat. When I taught the manicotti lesson I explained that if you like lasagna, ravioli and stuffed shells then you’d love manicotti, since it’s basically the same thing in a varied form. Same as enchiladas. If you like tacos, burritos, taquitos, quesadillas, etc, you will like...
This is an ATK (America’s Test Kitchen) recipe that has become my go-to mac and cheese. You make a classic cheese sauce, starting with the roux (equal parts fat and flour) but the small additions here of minced garlic, cayenne and dry mustard give it a fantastic flavor. The sauce to noodle ratio is...