|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7851|
|Posts / Week:||22.4|
|Archived Since:||August 13, 2010|
Stella Parks, a.k.a. BraveTart, answers reader questions on this episode of Call Special Sauce.
As with many classics, the original French 75—a refreshing combination of sparkling wine, gin or cognac, lemon, and sugar—is a template that welcomes experimentation. I've been making quite a few variations these days, and have assembled four here that are particularly tasty and ideal for winter entertaining. Time to invite the neighbors down!
You don't need to be a pro to make a showstopping batch of sugar cookies, just some cute cookie cutters, four icing colors, a handful of sprinkles.
Royal icing is the classic finish for sugar cookie cutouts, but it's notoriously gritty and sweet. Fortunately, with a few simple adjustments, you can make a royal icing that's mild and creamy.
When it comes to holiday gifts, there's not much money can't buy...provided you have it in the first place. But if you're on a tight budget this season, a trip to the grocery store and a few hours in the kitchen can yield an impressive pile of presents for cheap. Here are our favorite DIY edible gifts for every palate.
Cold weather doesn't necessarily call for warm boozy drinks. Here are 16 recipes for festive chilled cocktails.
Has one of your gadget-loving, tech-crazy, modernist-food-obsessed friends or loved ones been extra, extra good this year? Here are some ideas for essential gifts that will keep them tinkering in the kitchen for years to come.
Readers call in with questions about how to outfit a boat kitchen and stock its pantry, cooking shakshuka in a cast iron pan, navigating a tiny NYC kitchen, and safety issues regarding food left out overnight.
A short list of drink-related gift ideas—because, no matter who you're shopping for, they like to drink something.
Quick and easy, this chicken Marsala is packed with flavor, thanks to Marsala wine, sautéed mushrooms, shallots, and garlic. The secret to the most excellent versions comes down to just a few simple rules.
Vodka's volatility, plus the way its high alcohol content inhibits gluten development, makes it ideal for using in fry batters.
If bourbon is the king of American whiskey, surely the Old Fashioned is the king of bourbon cocktails. Here's how to make it right.
Of the innumerable types of lasagna made in Italy, a classic lasagna alla bolognese is one of my all-time favorites. Delicate sheets of pasta are layered with a rich and hearty ragù bolognese, creamy béchamel sauce, and grated Parmigiano-Reggiano, then baked in the oven until bubbling and browned. Show More Summary
Ideas for small yet thoughtful gifts that won't break the bank.
Brussels sprouts and cured pork go together like power saws and safety glasses, or onigiri and miso soup, or open-toed shoes and all-the-time. (That last one may just be me.) They're perfect partners. But I do like to mix things up from time to time. Show More Summary
The best holiday gifts for serious food lovers.
This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. Show More Summary
Though they're good any time of year, there's something about the uniquely earthy flavor and meaty texture of mushrooms that makes us crave them most when it's chilly out. Soft and melting in a stew, or satisfyingly firm to bite into...Show More Summary
Shaking is hands down the most efficient way to simultaneously chill and dilute a cocktail—assuming you do it properly, that is. A good shake will cause the ice to rattle around violently in the shaker, cooling the surrounding liquid as it breaks down and releases water into the drink.
I still have a nostalgic soft spot for the flavors of the packaged cookies, snack cakes, and ice cream novelties of my youth: your Klondike Bars, your Pop-Tarts, your Keebler Fudge Stripes. The adult me prefers versions that are made with better-quality ingredients, while the child in me refuses any fancy grown-up substitutions. Show More Summary