Popular basics Recipes
-
Olive Garden Alfredo Sauce
This is a copycat recipe "right off the OG recipe card" but it made almost a gallon of sauce, and alfredo tends to reheat poorly, so I cut it down to ... -
vegetable stock (from scraps)
i keep zipper-lock bags (gallon-size) in my freezer full of various vegetable bits and pieces: all the peels and skins, tops, cores that are normally ... -
Chicago snowballs
yummy shortbread cookies, known as Russian tea cakes, Mexican wedding cookies, Viennese crescent, pecan logs, sand tarts...or the dubiously named Swed... -
mojo de ajo (garlic oil)
rough translation: garlic-soaked sauce ( mojar in Spanish means "to make wet" or "to soak"). very slowly roasted in a bath of oil, the garlic will ca... -
meringue, Swiss
this is one of three techniques (French, Italian, Swiss) for making meringues. the other two methods are either not stable enough (French) or too comp... -
giardiniera, Chicago-style
recipe from the Chicago Tribune, of course, with minor changes by me...of course. giardiniera in Italy is more of an antipasto. in Chicago, it's a... -
choux pastry/paste (pâte à choux)
the recipe i learned is really very simple: 1 cup of milk, 1 stick of butter, 1 cup of flour and 4 eggs. i just embellished it a little bit according ... -
Chicken Stock
I like to make soup, so we use a lot of this and I make a big pot. My family makes fun of me for it - they joke that I will make stock out of anythin... -
paneer / cottage cheese / ricotta
Paneer is the Indian version of cottage cheese. it's a bit like tofu, rather crumbly, delicately flavored with a slight tang, but will soak up the e... -
lemon curd
testing out and utilizing an interesting technique that supposedly removes the anxiety and extra hassle of straining out egg particulates from curd. ...