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The dessert was created by famed chef Auguste Escoffier and named after the opera singer, Nellie Melba, who dined in his restaurants. Inspired by Escoffier’s flavor and textural combination of creamy vanilla custard, soft delicate peaches, and the slightly tart, sweet bite of raspberries, I created this Peach Melba French Toast Casserole. It’s everything I love about the dessert, only made for the masses and eaten for breakfast! Although, I’m not ashamed to say, French toast casserole easily becomes bread pudding when topped with a scoop of ice cream and served after dinner....

This Chinese-style cucumber salad with bits of shredded chicken (or tofu!) takes almost no effort to prepare and makes a fantastic light summer meal. This salad is one of my favorite ways to use up leftover chicken. Shrimp is also great if you have it, and tofu is excellent option for a meatless meal. A few keys to success when making this salad: Use thin-skinned cucumbers like English, Persian, or JapaneseMake sure your ingredients stay nice and cold right up until you toss the salad together and serve....

Thankfully, we have science and salt to help us avoid the dreadful dry turkey. While cooking to the proper final temperature of 165º F can help avoid a turkey disaster, think of brining the turkey is an extra flavor-infused safety net. Even though the brine’s mission is moisture, with the help of friends, it can also impart some flavor. Give your turkey a good soak in this brine recipe of Italian parsley, crushed black peppercorns, garlic, and oranges before you smoke it for a citrusy, juicy turkey every time....

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The History of the White Lady Cocktail The White Lady cocktail’s first iteration was created by Harry MacElhone at London’s Ciro’s Club in 1919 and was a far cry from the drink we know today. It consisted of equal parts creme de menthe, triple sec, and lemon juice. Bar patrons a hundred years ago must have liked their drinks sweet, as this recipe would make your teeth sing. When MacElhone moved on to open Harry’s New York Bar in Paris in the 1920s, the recipe was reworked into something more familiar, with equal amounts of gin, Cointreau, and lemon juice....

Friends, I’m here to tell you that you don’t need any of those things—butter, eggs, or milk—to make a tender and flavorful biscuit! Sacrilege? Maybe, but hear me out. A Vegan Biscuit Recipe That’s a Keeper This vegan biscuit, made with coconut oil and almond milk, is every bit as good as the classic. In fact, when I offered a taste test to my butter-loving, meat-and-potatoes father, not only did he prefer the coconut oil biscuits, but he also asked for a batch to take home....

Headed to a picnic and Shakespeare in the Park? That begs for the boozy Pomegranate Paloma, swigged from a flask. (Assuming you’re seeing a comedy. If it’s a tragedy, go with something bitter, such as a Dark and Stormy.) But if the weather is sporting triple digits and I’m floating on a raft in the pool, then it’s time to go for something juicier and far more thirst quenching. Enter the watermelon margarita....

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More reasons to love the 3-ingredient crème brûlée hack? It can be made up to 3 days ahead as long as you wait to brûlée the sugar on top right before serving. Store the baked custard, tightly covered, in the refrigerator and bring it out an hour before serving to get it to room temperature. Plus, this is a great recipe to make with kids. They can help melt, whisk, and pour the custard into the ramekins....

If you’ve come to this article to learn more about peaches and nectarines, you may be wondering: what are the differences between the two? When are they in season? How do I pick the ripest fruits? Read on below to find out! When are Peaches and Nectarines in Season? In the United States, peaches and nectarines are generally available between late April and mid-September. Warmer regions of the U.S. produce the fruits on the earlier end of the range, while colder areas may not have availability until July....

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Chocolate Marshmallow Cookies Chocolate Marshmallow Cookies taste like a warm, cozy cup of hot cocoa in cookie form. They’re such a simple cookie to serve anytime the chocolate mood strikes. I love to serve them warm right out of the oven when the texture of the marshmallows is still gooey, and the frosting melts right into the cookie. But a cooled cookie is also delicious at room temperature, after the frosting has had the chance to cool and harden a bit....

Cinnamon Almonds in the Crockpot I got this recipe for Cinnamon Almonds from our friend Alyssa over at the Recipe Critic. When I saw them I knew I had to try them. Coming from the Recipe Critic, they were going to be good! Let’s just say Alyssa has amazing taste in food! If you haven’t ever checked out her site, we highly recommend! These almonds not only taste amazing, they smell amazing!...

This recipe calls for a butter sauce with garlic, lemon juice, and honey which adds sweetness and brightness to the side of salmon. The baked salmon gets topped with chopped chives, basil, and parsley, adding a touch of freshness at the end. If you don’t have these on hand you can use any fresh soft herb of your choice like tarragon or cilantro. This east-to-make yet flavorful combination is sure to be a crowd pleaser and once you get the method down, the flavor variations are endless....

Ground Beef Tacos This is the best ground beef taco recipe because it is easy to make and it tastes great! It is a no frills recipe for the classic ground beef tacos we all love. You can top these tacos with all your favorite taco toppings, but if you are keeping it simple you can stick with iceberg lettuce, diced tomatoes, and cheddar cheese. Ground beef is a staple for many easy, budget-friendly meals....

But how good could they be, really? I’m going to go ahead and say they’re life-changing—and that’s not a superlative I throw around lightly. But trust me: try this technique and you’ll be eating crispy chickpeas by the handful while you plan to make a double batch next time. Forget the Oven and Bring on the Skillet Many recipes call for making crispy chickpeas in the oven, and there are advantages to that method— namely, it requires less oil and makes less mess....

What is Self-Rising Flour? Self-rising flour is all-purpose flour with a leavening agent (baking powder) and seasoning (salt) already added. The baking powder causes the batter or dough to expand into a beautiful muffin or biscuit, while the salt seasons the flour and the final baked good. This type of flour is used in all types of baked goods, but you will mostly find it in the ingredients of biscuits, scones, and muffins....

The first time I had kai jeow was when I was a child and my mom would make it for me at lunchtime. She would always serve it with rice congee and a side of fish sauce with one sliced Thai pepper. That moment in time inspired me so much that I worked tirelessly with my mom to write down the exact measurements for each ingredient so that I can experience that specific joyous memory of eating kai jeow whenever I want....