Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10
Stuffing artichokes with duxelles and briasing them with pancetta is always a good idea. Updated February 25, 2024 Serious Eats / Vicky Wasik Why It Works Simmering the white wine briefly before adding the stock helps cook off some of its alcohol content.Reducing the cooking liquid and whisking in butter makes a richer, more intensely
The Spruce / Diana Chistruga Flavored butters are an easy way to add a little snap to your favorite breads and food dishes. This easy to make lemon butter is one of the best, and it really gets the mouth juices flowing. The zingy taste of lemon tastes great on white breads and rolls, English muffins
Serves 6-8 Author Notes This was a classic fall weekend dinner growing up and one of my favorite comfort foods. My mom never makes this soup exactly the same way twice, it all depends on what’s coming out of the garden and lying in the pantry. But the kale and sausage combo is one of
In Epi’s 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).Find a great prepared pesto and you can have dinner in no time! In this easy grilled dinner, the pesto works as both a simple marinade for the chicken and a finishing
Ingredients:8 ounces, weight Cream Cheese, Softened1 package (18 Oz. Package) Oreo Cookies1 package (12 Oz. Package) White Chocolate ChipsFood Coloring (optional)
Serves 2 to 4 Author Notes Nothing says dirt cheap dinner like Chinese take out (at least that’s the way it used to be). The $5 lunch special, often too large for one person to finish, has come through numerous times in a crunch for dirt cheap lunch AND dinner. Unfortunately Chinese food isn’t big
Makes 1 loaf Author Notes Well this will probably be the SHORTEST post I ever do! Why???? Because it is about BREAD, yummo BREAD and I certainly don’t have to tell a story about my “inspiration” for this wondrous food! Who doesn’t love bread and this is my favorite kind CIABATTA or Italian “slipper bread”!
Elaine Lemm You can make this super-tasty trifle full of berries, whipped cream, custard and thick slices of soft red velvet cake less than half an hour. The beauty of the cake is you can make the best of fresh fruits and berries when in season, or frozen when not. It’s a year-round treat for
Serves 6-8 Author Notes Vegetarian chili is a staple at my house. As a New England transplant from Texas, mexican food is something that I crave regularly and haven’t had much success finding in rural Vermont. However, a recent trip to a fabulous taco stand in Waitsfield, VT called The Mad Taco (where I had