Sugar Editorial Picks
Jul 07, 2009 -
At his seminar in Aspen, French cooking authority Jacques Pépin had a lot to say about boiling the world's most perfect eggs. While doing so, he also managed to make six stunning tomato dishes, using a number of in-season varieties, including a stacked Greek tomato salad, tomato-laced spaghetti with anchovies, and a tomato-bread gratin.
I just so happened to return from the neighborhood farmers market bearing a loaf of fresh-baked bread and vine-ripened cherry tomatoes, so I combined those with Parmesan to make Jacques's gratin.
- 9 Comments
Apr 09, 2009 -
Gruyere cheese is a popular hard cheese made from cow's milk. With origins in Switzerland, it is perhaps the best known type of Swiss cheese. Gruyere is also produced in France, but according to French agricultural law, it must have holes, while the Swiss version is solid.
- 8 Comments
Mar 06, 2009 -
Although this hearty dish is called a "lasagna," it's somewhere between the classic potato gratin and the old-school casserole. Layers of thinly sliced potatoes are topped with canned tomatoes and a bacon-spinach mixture. Grated cheese finishes off the one-pan meal that pairs perfectly with a simple green salad.
- 7 Comments
Mar 04, 2009 -
In the dead of Winter, during a period of economic stress, there's nothing more appetizing than down-home comfort foods. While mac and cheese, burgers, and pot pies get a lot of press, I have to argue that the title of The Ultimate Comfort Food should go to the gratin. Coined after an obsolete French term for "grater," a gratin is a very loosely defined dish: it's simply any course that's topped with browned crumbs, butter, and cheese.
- 3 Comments
Nov 18, 2008 -
Many people think that serving your family a classic, delicious Thanksgiving requires days of work in the kitchen. However, with a little culinary savviness, one can make a complete meal in a couple of hours. Pick up store-bought snacks to tide over your crowd until turkey time.
- 2 Comments
May 22, 2008 -
Sometimes there just isn't enough time to make a complete meal from scratch, so don't be ashamed to take help from the grocery store. If you enhance the taste by mixing in a couple of fresh ingredients, your family will never notice that you took help from the supermarket. This delectable dinner combines fresh mushrooms, basil, and fontina — with premade polenta and pasta sauce.
- 5 Comments
Oct 20, 2007 -
Don't you feel sorry for Brussels sprouts? They have a horrible reputation, and I don't understand why. When cooked correctly and paired with enhancing flavors, Brussels sprouts are actually a wonderfully delicious vegetable.
- 13 Comments
Jul 27, 2007 -
The quintessential French gratin is one of my all time favorite dishes to make and eat. I've made many a gratin in my day, but I know that my gratins will not be as delicious as they could be if I had a mandoline. Pronounced mahn-duh-lee, a mandoline is a compact, hand operated machine similar to a cheese grater.
- 4 Comments
Apr 03, 2007 -
Today I'm all about Easter menus. This morning I gave you all a brunch menu for Easter Sunday, and this afternoon, I'm solving all of your dinner menu planning problems. Start with deviled eggs and spring pea soup, continue with a ginger ale glazed ham (I've heard of hams being glazed in coke, beer, and jam but never ginger ale, so I'm super excited to give this ham a try), potato, leek, and artichoke gratin (you know I'm crazy about gratins), and classic creamed spinach side.
- 5 Comments
Mar 07, 2007 -
I am crazy about gratins. It's actually starting to drive my father crazy, the incessant dad let's have zucchini gratin for dinner and non stop dad I found the best tomato gratin recipe. I've been doing a lot of outside the box thinking about gratins lately (plain old potatoes is just oh-so-boring) and got to wondering, could you make a sweet variation for dessert?
- 5 Comments