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Bon AppetitGet Ina Garten’s Baked Alaska recipe from her cookbook ‘Cook Like a Pro,’ which is a simplified version you can make, assemble, and freeze for a make-ahead dessert.Food and WineThis recipe from cookbook author and barbecue pro Amy Mills is a great starting point for the budding pit master. By adapting the method for a gas grill, there is no need to replenish coals, and the gas grill helps you easily monitor temperature, which is essential for smoking. You will need a small spray bottle and ample propane in your tank for this recipe—your grill will be on for at least three hours. Slideshow: More Barbecued Rib RecipesFood52I have been intrigued with the idea of using fresh juice as a sauce since reading a Bon Appétit article, "Cook Like a Pro," last March (2014). Shortly after purchasing a juicer a few weeks ago, I made this carrot broth, a Jean-Georges Vongerichten recipe, a mix of freshly juiced carrots, lime, lemongrass, and serrano chiles. The broth is light and refreshing with sharp, spicy, sour flavors that evoke many a Southeast Asian soup. The original recipe, which comes from The Chefs of the Times cookbook, calls for serving the broth with seared scallops, but I love serving the broth with noodles -- Japanese somen noodles are particularly good -- and broiled haddock, which flakes nicely and seems to better absorb the flavor of the broth than scallops. I have stuck mostly with this combination, but I imagine mushrooms and tofu or anything sponge-like in nature would work well here. Finally, Vongerichten warns to never bring the broth to a boil because it will break, but I find that the broth always breaks, even when it is gently heating. So, I wouldn't worry about the broth breaking -- it most likely will, and the flavor doesn't seem to be affected. The broth can be made up to two hours in advance.Food52I have been intrigued with the idea of using fresh juice as a sauce since reading a Bon Appétit article, "Cook Like a Pro," last March (2014). Shortly after purchasing a juicer a few weeks ago, I made this carrot broth, a Jean-Georges Vongerichten recipe, a mix of freshly juiced carrots, lime, lemongrass, and serrano chiles. The broth is light and refreshing with sharp, spicy, sour flavors that evoke many a Southeast Asian soup. The original recipe, which comes from The Chefs of the Times cookbook, calls for serving the broth with seared scallops, but I love serving the broth with noodles -- Japanese somen noodles are particularly good -- and broiled haddock, which flakes nicely and seems to better absorb the flavor of the broth than scallops. I have stuck mostly with this combination, but I imagine mushrooms and tofu or anything sponge-like in nature would work well here. Finally, Vongerichten warns to never bring the broth to a boil because it will break, but I find that the broth always breaks, even when it is gently heating. So, I wouldn't worry about the broth breaking -- it most likely will, and the flavor doesn't seem to be affected. The broth can be made up to two hours in advance.Food52An amalgamation of the roasted chicken recipes from several talented cooks that are close to my heart: my mom, our friend Penny, Ina Garten, and Fanny Farmer. We like our birds lemony, with a touch of thyme. Pro tip: Smear the schmaltzy-roasted onions over a large slice of crusty bread for a snack that will absolutely spoil your appetite for dinner. Recipe adapted from Ina Garten’s Perfect Roast Chicken, from the Barefoot Contessa Cookbook; and Roast Chicken, from the Fanny Farmer Cookbook.Taste of HomeBetsy Furin from Rockville, Maryland writes, "This recipe came from an old 'Cooking with the Skins' cookbook. The recipes in it were send in by players' and coaches' wives from our beloved Washington Redskins pro football team. I make this pie when our local peaches are in season."1 hour ago · The Role of Temperature and Cooking Times. Scaling recipes involves more than adjusting ingredient amounts; temperature and cooking time adjustments are also critical. When cooking in larger batches, heat distribution can become uneven, and the mass of the ingredients can significantly alter how a dish cooks.
7 hours ago · A slight twist on the classic recipe, this dish incorporates fresh mint and coriander, and a sweet and salty sauce you'll want to eat by the spoonful. Get the recipe for chicken and prawn pad Thai ...
6 hours ago · Watch for the full recipe or stop by Perch 74 Bistro for this limited-time offering. Chef Ragan Oglesby joins Live at 9 as she prepares a delicious Creole shrimp and crawfish loaded baked potato ...
7 hours ago · Shape—The meat’s shape can also impact carryover cooking. The cut of the meat will determine how much heat can escape once it is removed from the oven. A sphere is the ideal shape for carryover cooking, as it allows the least amount of heat to escape. Temperature—The cooking temperature also affects the possibility of carryover cooking in ...
Hey everybody, I live in Japan and have been absolutely craving puppy chow. The only problem is buying one box of Rice Chex off Amazon is $65...
7 hours ago · Looking for a quick and easy way to boost your energy? Try this delicious dry fruit energy milkshake recipe! It's a healthy and tasty way to power through yo...
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1 day ago · Now, let's get into the answer for Recipe volume crossword clue most recently seen in the Daily Commuter Crossword. Recipe volume Crossword Clue Answer is… Answer: COOKBOOK (28A) This clue last appeared in the Daily Commuter Crossword on May 24, 2024. You can also find answers to past Daily Commuter Crosswords. Today's Daily Commuter ...
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