…ground meat (usually pork), fat, ancho or pasilla chiles, pure chile powder, cumin, and sometimes a bit of vinegar and tequila. The sausage is sold either in links or in…
…oil. I wanted to lighten it up a bit so I figured out a way to crisp the beans without the fat–by broiling them. Makes 4 servings Hands-on time: 25…
…could contribute much to a stock? The stock was a bit weaker than the version made with raw chicken bones but we just boiled it down more to concentrate the…
When I was grating my beets for a quick saute for The Husband I happened to taste a little bit of the shredded beets in the raw state shredded gold…
…is perfectly normal for yeast breads to shrink a bit after they come out of the oven. Steam from the liquid in the recipe causes part of the increase in…
…potatoes for a week at a time. Refrigerator temperature is a bit too cool for potatoes and tends to increase their sweetness making them brown very quickly when fried. You…
…stuff in the box. They just weren’t interested. But now that they are older and have traveled a little bit, they seem to be open to new tastes. Their affection…
…a four sided grater can catch your finger easily, and suddenly a little bit of you is going into the dish). But, if you use a microplane you will get…
White beans become very creamy when you mash them a bit so it is easy to turn them into instant sauce for pasta. I have “beefed” up the sauce with…
…been added to the caramel syrup to prevent crystallization, this tiny bit of added acid may be why some recipes call for soda – “to temper it.”. . . I…
…eggs and milk, let it soak, and then bake. (I confess that I dressed it up a bit by adding the ham, and that my son Sam insists I should…
…the ganache a bit by replacing the cream with milk, but it still makes my bread pudding as deeply chocolatey as I wanted it to be. Makes 6 servings Hands-on…
…soup. As for the color, stop worrying about it. Precooking the vegetables and having some carrots in the mix will help the color a bit, but it really isn’t important….
…soup. As for the color, stop worrying about it. Precooking the vegetables and having some carrots in the mix will help the color a bit, but it really isn’t important….
…serve 150 people but I would suggest having enough ingredients in-house to make a bit more just in case you need it. If you are using wedding-cake pans, the information…
…a creamy texture, then you should check out this cheese, Ezra Feta cheese (and a new sponsor of my show). The lite version is every bit as creamy as the…
…a friend’s birthday party. Try it, and use any leftover dressing on fresh salads and/or grilled fish. The little bit of cream in the recipe keeps the vinaigrette from separating…