Do you love pasta carbonara, but get a little intimidated by the step that calls for thickening — not scrambling! — the pasta with eggs? Love risotto, but don’t want to spend all that time stirring at the stove?
Here’s a much easier riff on both carbonara and risotto, made possible with the help of that teeny, tiny, rather magical orzo pasta. This is your 30-minute dinner tonight!
Dividing cake batter between multiple pans can be a make-or-break situation. Pour a whole lot into one pan and whatever is left into the otherm and you may be left with two baked cakes with two very different heights, which will lead to a layer cake that tastes great, but looks uneven. Friends, there’s a better way.
I began my tea-drinking habit early. At age 10, it was a handy excuse to linger at the dinner table and listen in on adult conversations. I drank Red Rose tea with milk and as much sugar as I could manage to toss in without my mom noticing.
As I’ve gotten older, tea has continued to be a reason to idle; I’ve visited more than 70 countries, and I’m sure I’ve had a cup of tea in every one. I’ve sampled and sipped my way through a wide and wacky assortment of brews around the world. Here are a few of my favorite tea times.
We’re pretty sure the phrase “save the best for last” became popular because we eat dessert at the end of the meal. When you’re the host, you want to wow your guests at every course, but especially during dessert. The good news is that impressive doesn’t have to mean impossible. These showstopping desserts won’t take all day to make, but they will guarantee that your dinner guests talk about them for days.
This Riesling rhubarb crisp cake has it all: tender white cake, rhubarb-strawberry compote and matching buttercream, a crispy oat crumble, and a fanciful, ruffled finish. It’s the perfect cake to bake when you’re feeling like showing off your cake-baking skills or looking for a weekend project to tackle when you want to spend the day in the kitchen.
Looking for an easy way to get more greens in your diet? Try this simple sautéed Swiss chard recipe.
In the spectrum of greens, Swiss chard lies between spinach and kale—not as tender as spinach, not as tough as kale. But like spinach, you can easily sauté it in some olive oil in just a few minutes.
Creating the smooth, flawless buttercream finish you often find on professionally made cakes comes with practice. It also comes with the knowledge of a few insider techniques.
So, some simple secrets from a pro baker’s kitchen, straight to yours. These are three of the easiest ways we get that gorgeous finish on our layer cakes.
Quick, can you name all seven layers in a seven-layer dip? If you can, you’re invited to join me on Team Party Dip. This team knows that a party is only as good as its best dip, and a classic seven-layer dip with all its spicy Southwestern goodness is a guaranteed win at the party.
Even if you’re skeptical of all those layers, I’m willing to bet we’ll find you hovering over the dish within five minutes of walking in the door.
When you’re looking for something beyond vanilla, but still aiming to please a crowd, try a classic lemon cake. Something as simple as lemon might get overlooked in a world of salted caramel, velvety raspberry, and matcha-everything, but this lemon supreme cake is anything but ordinary. With three layers of lemon-soaked cake blanketed in satiny vanilla buttercream, this little cake makes for an exceptional dessert for anything from a bridal brunch to afternoon tea to a birthday party.
Last week I wrote a post about different ways to organize your tea — but the thing is, if you don’t store your teas correctly, it doesn’t matter how you organize them. Before you waste your efforts clearing cupboards or drawers and sorting through your collection, you need a place to put them to keep them fresh and at the ready. And when it comes to fresh tea, there’s one important element.
