Few things will skyrocket the flavor of your dish quite like caramelized onions. These tender, candy-sweet — yet savory! — morsels turn anything from a burger to a bowl of fresh pasta into something instantly, deliciously gourmet. Accept no imitations: caramelizing onions at home is easy to do. All you need is a few onions, a pat of butter, a pan, and some time.
I have so many good memories of soft pretzels: a cold afternoon my first time in New York, Red Sox games at Fenway Park a few years later, a fantastic restaurant in San Francisco that serves them as an appetizer with cheese dip. In fact, it was a recent visit to this restaurant that reminded me of my deep and abiding love for this salty, chewy, soft-centered bread — and how, once upon a time, I'd even made them myself.
Soft pretzels aren't that hard, really. They are made with a simple dough nearly identical to sandwich bread, and the only tricky part — a leap of faith — comes when you drop the pretzels in a vat of simmering water before baking. But that's why I'm here — to show you how. And also because I believe everyone should get to relive their best memories with a piping-hot soft pretzel every once in a while.
Ah, French toast! That iconic, special occasion, breakfast-in-bed treat that so many people long for...only to end up with soggy, burned toast and a big mess in the kitchen. But it isn't that difficult, or that messy, to make golden, crispy-edged, truly delicious French toast. Let us show you how.
Warning: This will fill your home with the most maddening, irresistible, and mouth-watering aromas imaginable. We're talking about whole heads of garlic roasted with olive oil until each individual clove is completely golden and butter-soft — perfect for spreading on a spare piece of baguette or mashing into a salad dressing. Perfect, really, for just about anything.
With so many beautiful and unusual squashes showing up in markets right now, I can't seem to come home without at least one knobby, colorful, speckled new squash in my bag. Happily, stuffed squash is a dish that will work for just about any winter squash I happen to pick up. You don't really need a recipe — just a few basic steps and dinner practically makes itself.
Mastering crêpes is a helpful skill to have in your cooking repertoire. They are an incredibly versatile base for many classic dishes — they can go from breakfast to dinner to dessert, and can be savory or sweet, large or small. They can be made ahead and eaten later. And they're really not hard to make, as long as you know a few tricks.
What would the world be without chocolate pudding? Chocolate and cream, licked off a spoon, is one of the greatest desserts I know, ranked with fresh strawberry shortcake and warm chocolate chip cookies. But pudding has become a lost art, as baking books proliferate yet pudding only shows up in Snack Packs or on restaurant dessert plates. This is a secret opportunity for you as a cook, because when it comes to dessert, pudding is special, it's unusual, and yet it's a snap to make. Knowing how to make pudding from scratch is like having the golden key to winning dessert.
I am biased, I confess — I wrote a whole book about pudding, custard, and no-bake desserts so I've spent some time with these sweets. And yet I love them more and more. Come on into my kitchen and let me show you how to make rich and creamy chocolate pudding. It's a forgotten classic that every sweet-lover should know by heart.
There are any number of reasons why you might want to stash some cookie dough in the freezer. Maybe you like having treats on hand in case company stops by. Maybe the first day of fall kickstarted your holiday baking gene. Maybe you want a special treat to give your son or daughter at college, or a friend who just had a baby. (Side note: Give new parents frozen cookie dough and you win. Forever.)
But we're friends here, so let's be honest. Frozen cookie dough in our freezer means warm, gooey, fresh-baked cookies any time we want one. Or three. No judgement. Here are the best ways to freeze your favorite cookies for later.
I firmly believe that banana bread is something you should be able to make anytime and anywhere, with a mixer or with a fork, in a loaf pan or in a muffin tin — whenever you have a few bananas going freckly. Banana bread, I'm pretty sure, is at least 50% of the reason bananas exist. Here is a very basic and very forgiving recipe that takes all of 10 minutes to whisk together. An hour of waiting while your house fills with tempting aromas, and you will be snacking on your very own slice of warm, fresh-baked banana bread.
Risotto is one of those delicious dishes that not enough people make at home because it has a reputation for being fussy and time-consuming. If you make it the traditional way, you have to spend about 20 to 30 minutes at the stove, all of it hands-on time as you stir and add stock, stir and add stock, stir and add stock.
What about a delicious, creamy risotto in about 12 to 15 minutes that includes some precious hands-off time? If that interests you, then you'll want to try making risotto in a pressure cooker! Read on for the recipe.