By the way, if you are buying avocados to prepare a guacamole dip, get them either ripe, with some give to the touch, or get them still firm, a few days ahead of when they are needed, and put them in a brown paper bag to ripen. At this point there are a few ways you can proceed to remove the pit from the avocado half that has the pit....
What is Lemongrass? Lemongrass, grown in Asia, Australia, and Africa, encompasses a variety of plants in the grass family. Some of those varieties are used as herbs in both culinary and medicinal applications. Flavor: Bright, citrus Often found in: Southeast Asian dishes, like beef rendang or tom yum soup Substitutes: 2 stalks of lemongrass = zest of 1 lemon. Not an ideal substitute, but will work in a pinch! Lemongrass can grow to several feet; it is tall and stalky with a vibrant green hue....
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However, its rich, almost luxurious, flavor made it seem like I was partaking in some fancy dessert. Ever since then, I always keep a small jar around, sometimes for bread pudding or smearing over some fresh fruit. But I usually just sneak a small spoonful late at night. What is Nutella? Nutella, the classic hazelnut chocolate spread, was first created by Italian pastry chef Pietro Ferrero in 1946. Since its release, Nutella has become a valued ingredient in crepes, ice creams, and puddings....
This recipe uses a no knead pizza dough that can be prepared up to 2 days in advance and kept in the fridge or up to 3 months in advance and frozen. Calzones are also great way to use up that leftover jar of pasta sauce sitting in the back of your fridge because you only need about 1/2 cup to 3/4 cup of sauce. For this version, I start with an easy and simple no-knead pizza dough then stuff it with pepperoni, creamy ricotta, and gooey mozzarella....
For this recipe, I used hard cider and pomegranate juice. Hard cider gives off some of the yeasty, fruity aromas one would expect with prosecco or champagne, while pomegranate juice has that sharp acidity that comes with a citrus juice. However, this unique flavor combo definitely has more apples present, and a deep tartness from the pomegranate. This is the Mimosa you want when you’re craving something sparkling and unique but want to keep it super casual too....
My mother makes this dish at least once a month and we were raised just calling it by the noodle name, vermicelli. All you have to do is say that word and the collective eyes of our family light up with happy anticipation. What Does Sopa Seca de Fideo Mean? The name “sopa seca de fideo” translates to “dry soup with noodles.” It’s not soup, it’s called a “dry soup” because the noodles absorb all of the wonderful rich stock, making the noodles taste more delicious than you can possibly imagine....
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Strawberry Spinach Salad This Strawberry Spinach Salad recipe is one of my favorite salads ever. If I am asked to bring something to a potluck, then I am bringing this salad. If there is an Easter party, or Mother’s Day lunch, then I am bringing this salad. Strawberries on sale? I am making this salad. I think you get my drift. It is fresh, fruity, sweet, and crunchy. It comes together in no time at all....
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What Is Cacio e Pepe? Cacio e pepe, which translates to “cheese and pepper,” is a Roman pasta made with Pecorino Romano cheese and freshly ground black pepper. Parmesan works well too, if that’s what you’ve got: both are aged, hard cheeses that pair deliciously with the pepper’s sharp and fruity flavor. A pairing this good, in fact, should be enjoyed as often as possible, which is why such things as cacio e pepe chicken wings exist....
Caramel Apple Cheesecake Bars These Caramel Apple Cheesecake Bars are full of fall flavor. Apples and caramel always taste great together, but served up on a warm crust with a creamy cheesecake layer makes them both taste even better. Using a 9×13 baking pan, these dump and go cheesecake bars are the perfect way to host a get together. Bring these bars to a Fall potluck or Thanksgiving feast and everyone will be begging for the recipe!...
To make demi-glace at home, you will need to start by making an espagnole sauce, a French mother sauce made with beef or veal stock. If you happen to have some espagnole sauce in your fridge or freezer, you’ll be ahead of the game. To make a demi-glace sauce, you simply combine equal parts espagnole and beef stock with aromatics and simmer until it reduces by half. That’s all there is to it!...
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Now I love a good beer batter, and some fish are best with that simple dredge of flour. But not catfish. Catfish need breading. Cornmeal breading. There’s something about a cornmeal crust that really sings with catfish. Maybe it’s the combination of a truly American fish with a truly American grain. Tips for the Best Fried Catfish This is a simple dish, but there are a few keys to good fried catfish: Hot oil, and the right breading....
This green rice recipe easily feeds six, but somehow I’ve been eating through each batch all on my own. I just sneak into the fridge, pull out a small bowlful, zap it, and have my green rice morning-afternoon-late-night-whenever snack. The following recipe is loosely based on a somewhat more involved recipe for arroz verde by Diana Kennedy. A classic Mexican side, the green comes from poblano chiles, parsley, and cilantro....
