Deviled eggs are quite possibly America's most beloved appetizer — so why not whip up a few for a devilishly delicious Halloween? Once you've mastered the basic technique that's shown here in the video, get creative, and add black and orange touches like paprika and caviar on top as a garnish. Ready to see how it's done? Watch now!
In case you aren't yet acquainted with Marcella Hazan's iconic 3-ingredient tomato sauce, it is that good. If you're already a convert, carry on supping on this incredibly rich, well-balanced sauce; if you aren't, please (please!) simmer up a batch tonight.
Sure, the tomatoes (at least the canned ones) aren't going anywhere, but just think, each day you wait is one more day without a drop of this velvety sauce passing your lips. Now I get it, if you're anything like me, you too fear the overhyped, perhaps feeling that anything mainstream must be passé, or that your overblown expectations will surely exceed reality. Either way, cast all doubts aside, this sauce is not only stupid simple to prepare (three ingredients: that's it), it'll blow any and all competition out of the water.
Aside from an ice-cold refreshment, nothing goes better with Summer grilling than an array of fresh sauces and homemade condiments. It's true: a brushstroke of tangy barbecue sauce on ribs or a dollop of aioli on a burger adds a mouthfeel and an element of excitement to basic Summer staples like grilled meats and vegetables.
Italian salsa verde is, in my opinion, the most underrated of condiments. It's oft-overlooked in favor of its tomatillo-based Mexican counterpart, but the ingredients are entirely different. Think of this version as a more piquant, less garlicky rendition of chimichurri — a little drizzle colors any food with a brightness that's not unlike a ray of sunlight on a breezy Summer day.
Try this five-minute sauce for yourself, and you'll see that its great fresh-pulled mozzarella, just-picked heirloom tomatoes, grilled pattypan squash, charred steak, barbecued chicken — heck, probably your old leather boot. See for yourself when you read more.
Sometimes I wonder why homemade pie crust has a reputation for being so difficult to make. I'm often surprised to discover friends who are otherwise proficient in the kitchen, yet continue to shy away from the process, and dismiss any recipe involving a homemade crust outright.
I'd wager that much of the problem is rooted in the excess of admonitions advising against potential missteps. Truth be told, it's actually a rather simple process, and has less to do with skill, but instead requires a certain (small) degree of patience. In a nutshell, if you can keep the butter cold, and resist overworking the dough (which really has more to do with doing less) it ought to be a relatively painless process.
While I make a number of things from scratch, I'm not above taking an occasional shortcut or two in the kitchen. My pantry is nearly always stocked with tetra packs of chicken stock, cans of beans, and boxes of gnocchi. I draw the line, however, when it comes to vegetable stock. Despite tasting a variety of brands, I've never found a can, box, or tub that tastes much better than insipid dirty dishwater.
Many party dips and spreads are served alongside crostini, little crunchy toasts. They're incredibly easy to make and can be topped with everything from vegetables to cheese to seafood. Once you know the basic technique, you can get creative with the crostini toppers. Watch the video and learn how to make crostini now.
It's all too easy to rely on the grocery store for some staple ingredients. But in reality, things like whipped cream and pickles are so easy to make on your own, you may never buy them again once you've tried the DIY version. Homemade bread, although it takes time and patience, is incredibly rewarding. You'll earn major culinary bragging rights by making any of these eight ideas from scratch.
Like the chiffonade, a julienne is a very useful and visually appealing way to cut vegetables. This cut will take many of your dishes to the next level in terms of aesthetics and texture. We're using a zucchini for our demonstration, but this technique works on any number of fruits and vegetables.
Cut a 2 1/2 to 3-inch section of your zucchini so that it stands up straight and square off the round edges.
Slice off 1/8-inch slices of the zucchini, using your knuckles as a guide.
Keep reading for more!
Hey you. Yeah, you. In the baking aisle with a premade graham cracker pie crust in your arms. Stop! Put down the pie crust. Did you know it's easy to make a homemade graham cracker crust? It's seriously the most simple pie crust around — if you have a food processor.
All you have to do is pulse the crackers with butter and sugar until the mixture is fine and moist. Then you press into a pie pan, bake, and voila! Pie crust is ready for any type of filling. Now the only thing you have to worry about is what to fill it with.
This recipe is quite versatile — don't limit yourself to just graham crackers. For the recipe and more variation ideas, keep reading.
While it's easy to pick up a jar of roasted red peppers, it's nearly just as easy to make your own. You will need to pay a bit of attention while you roast them, so they don't get too charred, but in less than an hour, you will have fresh roasted peppers! They are great for sandwiches, pizzas, hummus, and even more delicious pureed and served as a pasta sauce.
If you're ready to skip the aisle at your local market and get started in the kitchen, click through for the simple step-by-step instructions.
