These lamb and rice stuffed grape leaves (dolmas) take some time and effort to put together, so maybe make a double batch. In restaurants these are usually meatless, but I love the lamb in these. No matter what you use, how much rice you use will affect how much liquid you need. Ingredients 1/2 pound […]
Jacques Pépin is perhaps best known for teaching America how to make an omelet. Here, he shares two different techniques for making this perfect egg dish.
You’ll never throw out your used tea bags again! Do you have a green thumb and do you like to spend your afternoons working in the garden? Then this is the perfect tip for you. We usually throw out our used tea bags immediately after making tea. That’s a huge waste, though, because there are […]
It’s not a new idea, but it’s definitely worth remembering, rediscovering or reinventing. There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive […]
The French call French toast pain perdu — lost bread — made of dried-out slices recovered by soaking them in eggs and milk. Recipes along the same lines are mentioned as early as the fourth or fifth century in Apicius, the collection of really old recipes from Rome. American-style French toast is kind of an abomination […]
Prep: 20 minCook: 1 hr 20 minServes: 6 Ingredients Cakes 4 oz dark chocolate ⅔ cup butter 4 eggs ⅔ cup sugar ½ cup flour Caramel Sauce ⅔ cup sugar ¼ cup butter 100 mL cream (1/3 cup plus 2 tablespoons) Squirt lemon juice, to taste DIRECTIONS Cakes Butter six ramekins, line with a disk of parchment, […]