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Croissants
Take me to the lesson... Croissants Making croissants is a dance between the temperature of the butter and the temperature of the dough. The butter must roll out evenly between each layer, but never melt. The dough has to be warm enough to roll well, but cool enough...
Preserved Lemon with Nigella
Take me to the lesson... Preserved Lemons with Nigella Think beyond the Tagine with these lemons. Use them where you use regular lemons for a burst of umami. 6 to 8 whole lemons1/2 cup Diamond Crystal Kosher salt1 tablespoon nigella seeds Bring a large pot of water to...
Strawberry Rhubarb Vinaigrette
Take me to the lesson... Strawberry Rhubarb Vinaigrette Strawberry Rhubarb Vinaigrette tastes like summer in Minnesota food processor 1/3 cup water2 tablespoons lemon juice1/2 cup honey2 cups hulled and sliced strawberries2 cups sliced rhubarb=====2 diced shallots1/2...
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Stuffed Peppers with Moroccan Cous Cous
Take me to the lesson... Stuffed Peppers with Moroccan Couscous 3 cups chicken stock (check package directions)2/3 cup Moroccan couscous=====8 large bell peppers -- mixed colors=====2 teaspoons olive oil1/2 cup chopped onion1 cup diced zucchini1 cup diced yellow...
Braciolette Ripiene
Take me to the lesson... Braciolette Ripiene (Stuffed Chicken Breast) All this dish needs is a starchy side of polenta, potatoes, or rice. You'll love the rich but delicate sauce. 1 1/2 tablespoons extra-virgin olive oil1/2 cup minced yellow onion 1 clove garlic...