The best recipes, improved
Omelettes can be made with endless combinations. This style requires a number of techniques and a touch of finesse as you can easily overcook the eggs or break the roll. Always try to have something creamy in the middle (goat cheese, creme fraîche, mascarpone, etc.), and […]
This dish is has a few moving parts, and is incredibly delicious for how straightforward it is. Recipes for each component are included below. Timing and coordination is key: Prep and season the fish and asparagus. Start the water boiling (the pasta takes ~13 mins) […]
In Europe it’s a Chocolate Fondant, in the states it’s Molten Lava Cake, and everywhere it’s delicious. I am amazed at how simple and quick this recipe is for such a decadent desert. The 2 gotchas with this one is melting/mixing the chocolate and butter […]
Our journey into miso-marinated fish dishes continues to improve, and this time with black cod (aka butterfish, sablefish). Butterfish is a luxuriously soft and delicate fish, so keep this in mind when considering sides and garnishes. What I like about this recipe is the reduced […]
Eggs Benedict is a lovely start to a weekend, and what we were looking for was an interesting way of elevating this dish. We’ve been trying to find a good homemade waffle recipe, and have been struggling to find one that doesn’t yield super dense […]
This pie is perfect for any season, and pairs well with vanilla bean ice cream. Take your time and be mindful of the crust: it can crack when rolling, meaning not enough water was added, the base crust will shrink back during the first bake, […]
Savory, nut-crusted chicken with a rich savory butter sauce makes a fantastic dish. Pairs well with mashed potatoes, roasted smashed garlic potatoes, or blanched green beans. Do all the prep work ahead of time and make the sauce while the chicken is baking.
These pancakes are very fluffy and are essentially a meringue folded into a simple yolk batter. Be sure to get the meringue very strong, and be gentle with the folding. The parchment paper rings can be awkward so feel free to go freeform without them, […]
Be wary of over baking the cake. Also, the batter will expand beyond the top of the baking pan, but will shrink down to near level by the time the cake is cool. Don’t open the oven for at least 45 minutes of the bake. […]
There is an interesting cooking method in this recipe: hot oil poured over ingredients in a bowl. This dish can get a little too oily, it’s a careful balance and more can always be added.
This is a clean dish with a variety of textures and flavors that don’t overpower the other. While there are traditional Italian ingredients (balsamic vinegar and parmesan), it does not come across as an Italian dish. We served ours with our Smoked Salmon Terrine: the […]
This one is intricate and fun. The smoked salmon can get pretty dried out if it’s over cooked. Don’t be stingy with the butter.
There are a few components to this dish, and the flavors really come through with the marination. We love this dish served with coconut rice.
This is a decadent warm meal with plenty of opportunity for leftovers. It can be served with a variety of sides, such as an herbed rice, mashed potatoes, pasta, etc. Be careful to not break the sauce with the final addition of butter.
Caramelized onions always take longer than you think, but they add the perfect sweetness and texture to these potatoes. We freshened ours up with a diced tomato mixed in with the cheese. Bell pepper can be added as well, with a 5-minute sauté and added […]
The longer these bowls marinate, the better they get: leftovers are fantastic. Sriracha adds a wonderful flavor if you’d like some heat, maybe 1-2 tsp for the entire dish.
The brown butter frosting takes this classic to a whole new level. Take your time and be sure the butter is properly browned and nutty.
The oil temperature can be tricky: you want to brown the cakes and also have them cook through. They are quite delicious, and go well with sour cream, crème fraîche, or even apple sauce.