Some recipes are humble yet so reassuring that they need not change. They are kept in your pocket, ready for the moment you crave comfort and simplicity. This is one of those recipes. “My Aunt Cheryl has been baking these muffins for literally decades now,” Brian Hart Hoffman says, “and I never knew about the...
Our best of the best series takes the view that if something’s worth doing, it’s worth doing right. Each month we take a deep-dive into a classic dish, delving into the processes and analysing why it tastes so good. This time, Tom Shingler takes on the dauphinois of dreams… The post Best of the best:...
Honey has recently been considered a “substitution” ingredient, an easy way for modern bakers to sidestep refined sugars like corn syrup and granulated sugar. But honey should be respected and treated like the complicated compound it is. One of the main differences between honey and sugar is the boost of moisture honey adds to...
It’s a long time since going to a high-end restaurant automatically meant the menu would be in French. Food has moved on. Yet the influence of French cuisine persists: in chef training, in Michelin kitchens, in the names of dishes we love to cook and eat. Historian and writer Annie Gray looks at the...
Looking for a perfectly blended snack of savory and sweet? Then look no further than this Baked Pastry-Wrapped Cheese. Enveloped in flaky pastry, this warm and melty cheese is best served with a drizzle of honey or even your favorite jam or preserves. Print Baked Pastry-Wrapped Cheese ...
Despite their love of cheese, sweet bakes and foods rich in saturated fat, the French are healthier than the British. It’s not the red wine that’s doing it, says Sue Quinn – so what’s their secret? The post Why are the French healthier than Brits? appeared first on delicious. magazine. Source link ...
These little golden boulders might not look it, but they’re light, cheesy, cloud like and incredibly moreish. Gougères are France’s gift to cocktail parties the world over. They’re easy enough to make at home, says Emily Gussin, just don’t open the oven before they’re ready… The post How to make gougères appeared first on delicious....
Hi, I’m Elaine from Foodbod Sourdough, I am a sourdough baker, cookbook writer and teacher, but mostly a sourdough ‘simplifier’. The key focus of everything I do, and share, is to show how truly simply sourdough can be made. I remove the complication and unnecessary steps, and often the fear, that can come with...
Taco Casserole is made up of layers of Frito corn chips, taco-seasoned beef, cheese, spinach, and tomatoes for a delicious dinner. It’s something the whole family will love on busy weeknights. Make it for your next Taco Tuesday! We love tacos, I love a casserole, and I LOVE when dinner is not only fast but...
Whether you’ve over-proved your sourdough or you aren’t sure the dough is ready for the oven, here I bring you tips and techniques for telling when your dough is well proved. Plus, ideas on what to do with an over-proved loaf. From banana bread to waffles, loaves to buns, one thing is for sure,...
