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!
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.
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.
- Pickles: Pickling is a great way to preserve your favorite flavors and enjoy them all year long. This simple technique will have you pickling everything in sight!
- Bread: We're not suggesting that you do away with store-bought bread entirely, but fresh bread, straight out of the oven, is something everyone should experience in their lifetime. This easy, no-knead recipe does require a significant resting time, but the result will change your world. As you get more comfortable with working with yeast, you can experiment with more complicated loaves.
- Jam: Fruit lasts longer in jam form. And the homemade version is loaded with delicious, uncomplicated flavors, perfect for spreading on that loaf of bread you just made. Grab a flat of whatever is in season and start canning! Personally, we can't wait to make another batch of Concord grape jam.
- Pizza dough: Store-bought pizza dough is superconvenient, but once you get the hang of a homemade recipe, you can enjoy pizza from scratch anytime. The best part about having a go-to pizza dough recipe is that you can make it in advance, freeze it, and then just take it out to thaw the morning that you're planning to cook up a pie.
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!
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.
Although it can be enjoyed all year long, I crave pound cake during the warmer months. Thick slices are transformed into a spectacular dessert when caramelized on the grill. Thin pieces become moist when smothered with fresh berries and fluffy whipped cream. Chunks can be layered with custard and stone fruit in a trifle or simply topped with ice cream and sauce in a sundae. With classic pound cake, the dessert possibilities are endless!
Traditionally a pound cake was made with a pound each of flour, sugar, and butter, but nowadays, the recipe is a little different. Once you've mastered the technique you can experiment not only with the final preparations, but with mix-ins as well. Stir in fresh citrus zest, different flavored extracts or liqueurs, chocolate chips, etc. But first: here's the basic recipe.