If you think a fruit salad just involves chopping up a bunch of fruit into a bowl, think again! Make a stunning fruit salad by prepping and seasoning the fruit as shown in the video. Following these tips will illustrate the difference between a decent and absolutely delectable fruit salad.
Unless they're very young (in which case they can be eaten whole), fava beans must be peeled twice: the outer shell and outer skin of each bean must be removed to enjoy the tender, buttery fava beans. It's a little bit of a fussy technique; however, blanching and shocking the beans in their shell makes it easier to shuck them. Fava beans are in season from April to July, so take a look at these step-by-step photos for easy prep all Spring and Summer long.
Take your love of cooking eggs to the next level by trying your hand at a classic French omelet. If you've never had one before, the difference between a French version and its American counterpart is simple: the French version is rolled, and thanks to a light hand and a shorter cooking time, it also has an oozy custard interior.
The basic recipe — which is little more than eggs cooked in butter with salt, pepper, and a garnish of chives — is so elemental that perfect execution is key. Learn how to make these fluffy, silky eggs when you watch our video, then print out the recipe and give it a try on your own.
When looking to round out a meal come brunch, lunch, or dinnertime, I stick to a simple motto: put an egg on it (not to be confused with "put a bird on it" . . . ). While fried and scrambled are nice, I hold a special place in my heart for the oozing yolks of a perfectly poached egg, but until now I hadn't thought of them as portable. It turns out, with an ingenious kitchen hack, these luscious eggs can become a protein-packed part of the brown-bag lunch rotation. Keep reading to find out the simple secret.
Is there anything more recognizable across the globe than a single chicken egg? The ovoid protein is a fixture during every occasion, from breakfast fry-ups to dessert soufflés — and, with a repertoire that includes Spanish tortillas and Ethiopian doro wat, it dots every corner of the world's culinary landscape.
You may be a regular when it comes to enjoying eggs, but what do you really know about them? In honor of May being National Egg Month, I'm going to list out a number of facts, and I want you to either confirm them or dispel them. Can you crack these questions? Take the quiz to find out.Take the Quiz
If you've never had the aperitif known as Lillet Rouge, you'll want to know that it's fruity, complex, and satisfying in its own right. But it shines even brighter when paired with sweet and spicy ginger beer. Add a wedge of grapefruit, and you've got an unbeatable combination of ease and excellence.
Bold name aside, this aperitif is light and refreshing. At 18 percent alcohol, Lillet Rouge is a natural fit for day drinking, as it'll offer a subtle buzz without knocking you off your feet.
Do you have a whole plateful of salad woes? If you find that your homemade salads just aren't as good as those in restaurants, perhaps the problem rests in the prep of the salad, the choice of ingredients, or the dressing itself. Integrate these 10 tricks into your salad-making routine, and we promise, you'll toss better homemade salads in no time.
Eye-catching and almost sculptural, bundt cakes are a beauty to behold when unmolded from their pans unscathed. Unfortunately, if the correct precautions aren't taken, what makes these cakes so visually appealing — their intricate ridges and valleys — can be a downfall. Thankfully, with a little know-how, this problem becomes a nuisance of the past.
- While we understand the appeal of a vintage bundt pan, generally these are best relegated as kitchen decor, as most are thin, don't promote heat evenly, and are less likely to unmold cleanly. Use these at your own risk, and take extra care with pan prep. Our favorite pan is sturdy and has a light-colored (for less-intense browning) nonstick coating for added insurance, though other options will work as well.
- Brush the entire interior of the pan (get into those nooks and crannies!) with a thin coat of melted butter. To make sure you didn't miss a spot, examine the pan under a bright light, which will reflect off the butter's sheen and highlight any ungreased areas.
In honor of National Aperitif Day (today, May 16), we'll be whetting our appetites with a light and refreshing predinner drink, and with these six enticing aperitif recipes, you can (and should) follow suit. From a bold and boisterous negroni to a delicate sparkling grapefruit and Lillet concoction, these easy-to-create cocktails are more than worth adding to your bartending repertoire.
It may seem as though there's not much to a fruit salad other than tossing chopped fruit in a bowl, but a few simple tricks transform a flat fruit salad into something enticing to the eye and pleasing to the palate. From picking fruit with the same level of ripeness to spritzing fruit with lemon juice, these 10 tricks will help you make better fruit salads all year round.