I’ve never had a bundt pan. I know this is shocking. I seem to have every other kitchen contraption you can think of, from a citrus juicer to a baguette pan, but for some reason, a bundt pan never managed to creep its way into my kitchen. Which is really kind of sad when you
Serious Eats / Vicky Wasik Why This Recipe Works Extremely high heat, plus a preheated roasting pan, gives the Brussels sprouts sweet flavor and a nutty char.Balsamic vinegar provides a tart counterpoint to the deeply browned sprouts. When I first wrote about the humble Brussels sprout, it was from the perspective of someone who believed that
Serves 6 Author Notes I have made Shepherd’s Pie, Hunter’s Pie, Cottage Pie, Hachis Parmentier and Chicken Pot Pie and all are delicious and they all have one thing in common, meat. Well, I have to reconsider that last statement because most of them contain potatoes too. It just so happens I was craving a
Serves 3 Ingredients 12 Cleaned, deveined shrimp chopped into thirds 2.5 cups Napa Cabbage, chopped into thin strips 1/2 Red bell pepper cut into thin slivers 1/2 Large carrot, sliced into half moons 1 Shallot, diced 4 tablespoons Cilantro, chiffonade 8 ounces Thick rice noodles 1 Lime, juiced 1 quart Homemade Chicken or seafood stock
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Ingredients:12 large egg whites1 1/2 teaspoons cream of tartar1/4 teaspoon salt1/2 teaspoon almond extract1 cup cake flour2 tablespoons sugar3/4 cup sugar1 1/2 teaspoons vanilla
Photo by Luzena Adams Makes 25-30 stacks Author Notes Like chicken wings, my grandmother’s fried lotus and minced pork stacks is a finger food that is usually considered an appetizer or snack, but deep down, you want to treat it like an entrée. It’s popular in Wuhan, China, but you don’t see it much outside
This version of the California specialty pairs kefir with store-bought frozen yogurt and dates for a satisfying not-too-sweet treat. Make sure your dates are at room temperature before you use them. They’ll blend up much easier this way. 4 pitted medjool dates, room temperature 1 cup plain, whole milk kefir 1 1/2 cups plain or
Baked Quinoa Falafel Pita With Tzatziki “College taught me many things, but in the food department I’m thankful that my college cafeteria introduced me to falafel. When I walked up to the vegetarian-friendly line my freshman year, I had never heard of the little fried chickpea balls, but the obsession started immediately after I bit
On Thursdays, Andrea Lynn, associate editor of Chile Pepper Magazine drops by with Serious Heat. I grew up loving canned baked beans, which my younger siblings affectionately referred to as “sweet beans.” Due to whatever reason, for many years it had never occurred to me to make them from scratch. Until Julia Child, that is.