All ovens have their own unique quirks, but gas ovens can be particularly tricky. Most of the time it’s business as usual, and then out of the blue, you’ll bake some muffins that won’t brown on top or a cake that bakes unevenly. Wonder why, or what you can do about it? I have a few tips to help you out.
Everyone has their comfort zone in the kitchen. Maybe you make a mean meatloaf or the very best chocolate chip cookies. Maybe your spaghetti sauce has garnered a reputation around your neighborhood. For me, quick breads, muffins, and scones are my jam because they come together quickly, and I can experiment with ways to make them a bit healthier by incorporating some whole grains and much less sugar than is often called for.
Sometimes, in my endless tweaks, I come up with a real winner, a recipe I’ll keep coming back to for a long time. Such is the case with this almond-fig breakfast bread.
Take a break from your standard scrambled, hard-boiled, or poached eggs, and up your egg game this weekend by baking them. These recipes are always a hit at breakfast and brunch (especially when you have a few guests), but they’re also substantial enough to make a satisfying lunch or dinner. From individual baked eggs in ramekins, to veggie- and meat-filled frittatas and quiches, here are 10 recipes to get you started.
Oh, Hanukkah — I adore you. Always have. Even as a kid, I drew to the warmth of the hanukiyah (holiday menorah) as though to a cozy fireplace. Little did I know I was tapping into the very heart of the holiday.
While they certainly look the part (and come from the same family), Brussels sprouts aren’t just mini cabbages. This globe-shaped veggie is a wondrous and delicious thing all its own.
Whether they hold a regular place in your dinner rotation, or you’re just starting to open your heart to this little green vegetable, here are five essential things you should know about Brussels sprouts.
At this point, we’re all used to two-tone kitchens, but combining two cabinet types takes the trend further. Are you ready?
From Apartment Therapy → It’s In The Mix: Kitchens with Different Cabinet Types
I first heard about the Instant Pot at the very beginning of this year when Cambria polled readers to find out their favorite slow cooker. Instead of a traditional slow cooker, many of you raved about the Instant Pot, but I’d never even heard of it. My curiosity led me to Amazon, where I found pages and pages of glowing reviews. Was I the only person who didn’t know about the Instant Pot?
A few months later, I reviewed the Instant Pot on the site. I approached it with a mixture of excitement and curiosity, along with a large dose of skepticism and disbelief. I mean, can one appliance really do the job of seven? That was eight months ago. After much use, here’s what I think about it now.
French macarons may be all the rage, but don’t dismiss the humble macaroon, which is derived from marzipan — a smooth paste of blanched almonds and sugar that, when mixed with egg white and baked, turns into chewy little gems. And macaroons are a heck of a lot easier to make than a DIY Ladurée project.
