When I think of boxed cookies, Nilla Wafers are the most iconic and representative example that come to mind. These crisp, airy little wafers were a staple of kindergarten snacks and the base of more elaborate grown-up desserts (like homey banana pudding). But these classic wafers don't have to come out of a cardboard box; you can make them yourself!
Home cooks have to be a careful when it comes to a cookbook written by a restaurant chef. There often can be a disconnect between what it takes to get restaurant food onto our home tables when we don't have exotic ingredients flown to our doors and a dozen employees to prep them, not to mention years of professional training and the extraordinarily high btu's of a huge, multi-burner professional stove. So when I picked up San Francisco chef Mitch Rosenthal's new cookbook Cooking My Way Back Home, I'll admit I was a little cautious. Was this going to be one of those books that frustrated me with hours of prep work, and too many ingredients and complicated techniques? Read on for what I discovered.
When you dine at WoodSpoon restaurant in Los Angeles, the waiter often brings a carafe of ice water with a cinnamon stick inside. It's an unusually refreshing beverage – and one that's easy to make at home, too.
When I go north, I expect the weather to cool down — not unreasonable, right? So when Montreal flouted this expectation last month with an unseasonable flush of heat, I was not prepared. On one particularly warm afternoon I fled into a café, escaping the sun, my entire body prickly with heat and irritation.
As I brushed by one of the enormous open windows on my way in, the smell of basil and rosemary rose up to greet me. The windows of this café were overflowing with pots of herbs. I slid behind a small wood table and ordered something uncharacteristic, for me: Iced green tea. I think I was drawn to it by its name — they called it an "elixir," and when I took the first cold sip it was almost magical in its cooling power.
Q: I'm looking for a restaurant-style tikka masala (and/or butter masala) sauce recipe to pour over homemade paneer.
I've tried dozens with no luck; they're always either sickly sweet, too thick or too thin, or don't have the right balance of spices. My boyfriend and I prefer it to be on the medium-spicy side. Please help?
Chef Trevor Rudd of City State Diner in Portland, Oregon walks us through one of America's most beloved diner specials, the wedge salad. You know you want to find out the secrets behind this iconic dish!