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.
The single most frequently asked (possibly rhetorical but I’ve never let that stop me before) question in regards to the sweet recipes on this site is “How do you not eat all of these?” And I finally have an answer: They’re not rugelach. I love chocolate cake with chocolate frosting, I think snickerdoodles are wildly underrated, but rugelach — those impossibly flaky Central European crescent cookies — are the single item in the category of foods that are just not allowed to be here ever, because there’s something about the glorious harmony of it all (the salty cheese, the tart jam, the cinnamon aroma, the crunch, and if you love your people, the chocolate, gaaah) that it will not be safe with me. Or I will not be safe with it. Which is unfortunate, because I have an avalanche of rugelach in my apartment right now.
Previously, the only things that prohibited me from an all-rugelach diet were the fact that: they are never as good from a bakery, even a great one*, as they are homemade and that they’re pretty tedious to make. Butter and cream cheese must be softened, which takes forever in the winter. The dough has to be beaten with a mixer, then chilled, then rolled out, one-quarter at a time, then spread with jam and nuts and dried fruit and, because you love your friends, chocolate and then cut into 16 wedges and each rolled individually then arranged on a baking sheet, brushed with egg or cream wash, sprinkled with more sugar, baked and cooled then repeated three more times with the remaining dough and even I don’t love them enough to do that more than once a year.
… Read the rest of pull-apart rugelach on smittenkitchen.com
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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.
In the mood for a little controversy today that doesn’t involve politics or morals? A controversy that goes so far beyond our political system — into the very heart of identity: food. At The Bitter Southerner, Sheri Castle — one of our favorite Southern voices — makes her case for the seven essential recipes of Southern cooking. Do you agree with her picks?
