Articles in the Featured Category
This recipe was discovered after a search for something to cook in a brand-new Staub cast-iron pan I picked up at a steal from Amazon. The little recipe booklet that comes with the pan has a great many photos of whole chickens being roasted inside, but the recipes all in the end called for chicken parts. Staged photos indeed! Fortunately, I ran across this fantastic recipe from the site Meathenge for “Wet Roast Chicken” perfect for my cast iron pot. Here is the recipe with minor modifications, and many thanks …
It’s been a while since I made sodas at home, and the first one I tried was inspired by some fresh ripe organic fruit picked up at the Alemany Farmer’s market. It’s a cross between a regular cream soda and a pear soda. We drank four liters of it in less than a week. The directions here are somewhat terse. For more complete information on equipment used, try the book Homemade Root Beer, Soda & Pop by Stephen Cresswell.
I had never paid much attention to this recipe in Richard Sax’s Classic Home Desserts until one day, I run across it while reading through a Nigella Lawson cookbook. She reprints it, exclaiming how wonderful it is. Figuring it must be a good recipe for one chef to reprint it in their own cookbook, I had to try it. And Nigella is right. It’s a great, flourless chocolate cake that’s not too heavy. Don’t skip on the whipped cream topping–that definitely adds a necessary piece to the overall mixture.
There are many different ways to make an omelet and two ways to spell it. This way, taken from a recipe by Tyler Florence, makes it easy to get a nice, fluffy specimen. The spelling of omelet vs. omelette comes out to a tie –evidently the latter is more common in Britain.
Bella Veitzman learned this colorful, joyful recipe from her mom and aunt in Ukraine. It was served (vegetarian-style) at her wedding. Bella’s special trick is to use buckwheat rather than rice for a fluffier stuffing with a wonderful taste.
Summertime brings with it a delicious wealth of fruits and vegetables. This chutney takes a sweet, fragrant peach and adds just enough heat to keep things interesting.
Watermelon is fun to eat, but even more fun to drink. This cooling drink is a perfect antidote to hot summer days.
