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 ...
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 ...
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...
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...
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 ...
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 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...
testing out and utilizing an interesting technique that supposedly removes the anxiety and extra hassle of straining out egg particulates from curd. ...