Mussels steamed in white wine and served in a sauce made from the cooking liquid with butter and shallots is a classic French preparation of mussels, moules marinières. This is Guy’s method for moules marinières, the way he grew up making it in France, and one of the easiest and loveliest ways of preparing mussels. It is wonderful for an appetizer or a light lunch, and excellent with a glass of white wine and some crusty bread....
I almost posted a beef ragu recipe today, but realised that would be a crazy idea in this boiling hot weather! I’m sitting here in our office, just off the kitchen, with the door open to the back garden. The cat is sunbathing, and I’m wearing flip flips and the floatiest clothes I could find. Normally I’m a wuss, and the first hint of a breeze has me looking for a cardie, but I can see that today is not going to be a cardie day!...
This recipe is a mishmash of Korean spicy cucumbers (oimuchim) and Korean spicy cold noodles (bibim guksu). Instead of traditional Korean ingredients, like gochujang or gochugaru to add spice and heat, I use chili crisp, a Chinese condiment, and I reach for any type of noodle I have in the pantry. I make these summery noodles when short on time or hungry for something spicy and cool. Salt and rest the cucumbers first....
The days of ice cold smoothies have passed for another year! No more shivering whilst you down the icy cold green stuff in order to feel healthy and energised. But don’t put those smoothie makers in the attic! Warm, comforting, yet still-healthy smoothies are a real life thing (honest - I even did a whole series on them last year). This one is creamy and slightly sweet, but with a kick of caffeine, plus some seeds, nuts and oats to get you ready for a busy day....
Aren’t you just dying to know how I got that thick layer of Nutella sandwiched in the middle of a fudge-y brownie? This might be the ultimate Nutella recipe of all time! These Nutella Brownies are OUTRAGEOUS! I could start out with a story of why these are so good, and why you’ll love them so much and why you’ll get a serious Nutella hit with these. But let’s be honest....
BETTER than Byron Bay Triple Chocolate Cookies Yeah, that’s a BIG call……and totally obnoxious to say. But I’m standing by it!!!😇 Byron Bay Cookies are Australia’s favourite cafe cookies. And after sharing a copycat of the popular White Chocolate Macadamia Nut Cookies, it was inevitable that the next target would be their mighty chocolate ones. (Update: followed by Byron Bay Choc Chunk Cookies!) They promise to be fudgy and loaded with chocolate chunks....
So fast and easy to prepare, you can make this tonight! Oven baked pork chops recipe I have no idea what to call the sauce I use for these pork chops. I just think it sounds cute to say “country-style rub” so that’s what I go with! (Though from a practical perspective, the ingredients are akin to what I use to make country-style ribs.) It’s savoury with a touch of sweet, balanced out with a bit of acidity....
For the tastiest and juiciest results, I cook it for only 2 minutes per side and a few more seconds on the edges. I typically roast a whole leg of lamb in the oven. It comes out wonderfully juicy and flavorful. But sometimes I buy steaks instead - either at Whole Foods or online at US Wellness Meats. Another alternative is to buy a boneless leg of lamb, slice it yourself into thick slices, and quickly fry them in a cast-iron skillet....
The tradition is to put them into a hot oven the night before Easter, turn off the heat, and go to bed. The next morning you wake up to sweet, light clouds of meringue cookie pecan fluffiness. They’re crisp on the outside and meltingly light on the inside, and so easy to make! Video: How to Make Pecan Meringue Cookies Ingredients for Pecan Meringue Cookies There are only 3 main ingredients in these meringue cookies: We also add a pinch of salt and a little vinegar to help stabilize the meringue cookies so they hold their shape....
What is a springform pan and where do I buy one? Should I use vanilla extract or a vanilla bean? Vanilla beans produce the best flavor when it comes to making cheesecake. Vanilla beans are easy to work with. Simply slice in half lengthwise, and use the edge of your knife to scrape out all of the insides directly into your cake batter. While flavorful, vanilla beans can also be tremendously expensive....
The Coffee Curse (Or Addiction) I have cut coffee out, added it back in, and taken it back out a few times now. Currently, I am not drinking coffee, but I do love it. I love the taste, the smell, the warm beverage in my hand. It’s a ritualistic thing, and I suspect at some point I will drink coffee again. However, I started playing with matcha, and I created this pistachio matcha milk that can be a hot or cold beverage....
Vietnamese Meatballs for Banh Mi This is a recipe for the Banh Mi pork meatballs which is one of the more popular filling options for Banh Mi, the famous Vietnamese sandwich which I also published today! I was going to include this in the Banh Mi recipe, but it got pretty lengthy so I decided to publish it separately. So because this is an extra recipe, I’m keeping it short and sweet!...
This recipe takes a popular dish—mashed potatoes—and turns it into classic potato croquettes. They’re the ideal appetizer, especially when served with a simple sour cream dip. What Is a Croquette? The word croquette is derived from the French word croquer, meaning “to crunch.” The origin of the dish is hard to pinpoint, perhaps because there are versions of these breaded, deep-fried “dumplings” all over the world. No matter where in the world you are, a croquette is simply a main ingredient (typically meat or vegetables) bound together and then shaped, breaded, and deep-fried....
What’s a Chiffon Pie? Have you ever had a chiffon pie? They first made an appearance in the 1920s. They are called “chiffon” because of how light and airy they are. Typically they involve folding beaten egg whites or meringue into a custard base that has been stabilized with gelatin. Then the pie is chilled until firm. Gingersnap Crust and a Rum-Spiked Pumpkin Filling This Pumpkin Chiffon Pie recipe is adapted from one my friend Heidi pulled from the Boston Globe many years ago....
That’s why I love these pumpkin pie bars. It’s the kind of dessert that’s as easy and flexible as it is delicious. How to Make Pumpkin Pie Bars Instead of hassling with rolling out a traditional pie crust, graham crackers are blitzed in a food processor until fine, along with light brown sugar and melted butter, then pressed into a glass baking dish, lined with parchment, and par-baked. The pumpkin custard gets a heady dose of cinnamon, ginger, cloves, cardamom, nutmeg, and vanilla....
Baking Soda and Baking Powder: We have found that a blend of baking soda and baking powder is best in this recipe. We do not recommend substituting to only use one or the other. Be sure to add both! Egg Substitute: The best egg substitute that won’t change the flavor or texture of quick bread is a commercial egg-replacement product at your local grocery store. You should be able to find this near the eggs or in your store’s refrigerated vegetarian section....
Red velvet is flavored with both cocoa powder and vanilla extract, but it’s not just a simple compromise between chocolate and vanilla. It has its own characteristic red velvet flavor because of the tart buttermilk and vinegar. The acidity in these ingredients also gives the cake an extra lift for a fluffy, soft texture, like velvet. Older recipes used to use a classic ermine frosting but this recipe instead uses rich cream cheese frosting to emphasize the sweet and tangy flavor of red velvet cake....
We had refried pinto beans at least once a week my entire upbringing. They are such a staple in our family nary a week goes by without my mother making a batch. Great with Mexican food (obviously), refried beans also go beautifully with a juicy steak and a big serving of salsa. Why Are They Called Refried Beans? “Refried” doesn’t mean the beans have been fried twice. The word comes from the Spanish name for the dish—frijoles refritos....
Soft, fall-apart pork that’s been slow cooking for most of the day in a rich sauce of tomatoes, garlic, red peppers and herbs. This slow-cooked pork ragu with Pasta is so lip-smackingly good! This recipe makes enough for 6-8 people, and it freezes well. So it’s a great recipe to eat half and then freeze the other half for a quick dinner another time. Watch how to make it Stay updated with new recipes!...
