The best recipes, improved
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.
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.
Almonds, almonds, almonds! These tarts pack a serious almond punch that can’t be put down. Be mindful of the almond extract quantities, as it can be a little strong.
This chocolate cake isn’t any chocolate cake, it’s a genoise sponge with a layer of ganache and topped with Swiss meringue buttercream. Be sure to not over whip the frosting, and be careful with the sponge or it’ll end up denser like a brownie instead […]
Mission accomplished: a mirror-glazed cake has been a goal of mine for quite some time. The glaze itself is quite rich, so a light and fluffy chocolate genoise sponge pairs well. It can also be soaked for more flavor (think orange-rum or malt). Also consider […]