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Basil and Sweet Pea Soup I can’t remember how many times I begged my mom to make this for me as a kid. Now as an adult, I make it up all the time for myself for lunches, the leftovers store and re-heat easily in the fridge and the best part is that you use milk, not cream, and so it is also very calorie friendly! I have to admit though, I love eating this with saltine crackers crumbled all over the top!...

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At the sweet mid-range price point of $34, it’s hard to top the ThermoPop! It reads temperatures in 3 to 4 seconds with temperature accuracy of ±2.0°F, has large backlit digits great for checking temps in darker conditions, and has a rotating display so you can read it at any angle! It also comes in nine fun colors. It’s a fantastic thermometer that will be just right for most home cooks....

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Zucchini halves are seeded then hollowed and filled with a caprese stuffing: a mixture of marinated tomatoes, fresh basil, cubed fresh mozzarella cheese, garlic, and Italian seasoning. The filled zucchinis are grilled until warmed through and the cheese is melted. This recipe works wonderfully as a summer side dish paired with a protein or a grain salad. Leftovers reheat easily in the microwave and can be enjoyed on their own as a light, meatless lunch the next day....

How to Cook Flank Steak Prepared this way, marinated, cooked quickly at high heat, and thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak. But if you don’t have a grill, you can prepare the steak in a large cast iron frying pan as well. The Best Marinade for Grilled Steak The flank steak marinade in this recipe calls for a lovely blend of soy sauce, honey, and garlic....

They also couldn’t be easier. Use store-bought puff pastry for the crust, and smoked salmon, cream cheese, and scallions in the filling. I love working with store-bought puff pastry mostly because, well, I don’t have to make it myself! Back in my former life as a pastry chef, puff pastry was a weekly task — it was fun to make, but it requires a serious number of hours to make....

The basic elements are mixed greens with pecans and goat cheese, tossed with a sweet mustard vinaigrette. The recipe has plenty of room for improvisation—use baby spinach or butter lettuce instead of or in addition to the mixed greens, orange segments or sliced kumquats for a citrus note, toasted walnuts instead of pecans, etc. Use more or less of any ingredient to taste. 4 ounces whole pecans 1 tablespoon butter, melted...

Sprinkle them with salt and the Herbes de Provence. Turn off the heat and set aside. Sprinkle with about a third of the Gruyere and Parmesan cheeses. Top with the onions, the nutmeg and another 1/3 of the cheeses. Layer the remaining sliced potatoes on top of the cheeses. Pour the half and half over everything. Sprinkle again with salt and pepper. Sprinkle the remaining one-third of the cheeses over everything....

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But roasted? Until the edges get all browned and caramelized? Totally different story. When roasted, cauliflower becomes nutty and buttery, but without any nuts or butter. Roasted, it is the perfect vehicle for garlic, olive oil, lemon and Parmesan. I grew up with basic steamed cauliflower, which is fine and good and sometimes all that you need. But if you’ve never had roasted cauliflower, I urge you to try it!...

This ice cream is all about those classic childhood s’mores flavors—vanilla ice cream, slightly charred marshmallows, crispy graham crackers, and chocolate to bring it all together. It is sweet, so a little goes a long way. What Is Custard? I prefer to use custard as my ice cream base regardless of how I flavor it, and here’s why. Custards are made with eggs. Egg yolks contain lecithin, which are chains of fatty acids that make great emulsifiers....

This bistro-style crispy chicken is braised with carrots, potatoes, and, for good measure, greens in a mustard and lemon seasoned chicken broth. It all comes together easily in a skillet and adds up to a satisfying, flavorful meal. The Bonus To Braising Chicken Braising is one way to cook meat with moist heat. It cooks food gently, keeps it from drying out, and requires only a small amount of liquid in the pan....

With this easy and delicious steak salad, pan-seared skirt steak sits atop a bed of spring greens, carrots, radishes, and apples. The miso vinaigrette- tangy, sweet, substantial, and full of umami, provides another layer of wow. You may only know miso from its ubiquitous appearance as a soup at your favorite sushi joint, but miso is so much more! Miso is a thick fermented paste made from a combination of legumes and grains – it can take over a year to make!...

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