Easiest baked brie EVER! Brie cheese topped with jam, wrapped in puff pastry or crescent roll dough, and baked until melty. Delicious!Photography Credit:Elise BauerBrie wrapped in puff pastry and baked until it has thoroughly melted inside is one of the world’s easiest yet tastiest appetizers.In this recipe the brie is topped with raspberry jam, surrounded with puff pastry and drizzled with maple syrup.
Category Traditional recipes
This post is written in partnership with Milk. Love What’s Real.This month we’re pleased to welcome Katie Morford and her meal plans as part of our January Reset Challenge! Katie is a San Francisco-based cookbook author and registered dietitian who writes the blog Mom’s Kitchen Handbook.Welcome to Week 3, Resetters!
This week, please welcome Rachel Knecht and her meal plans! Rachel is a recipe tester here on Our Site and the blogger behind Baking with Rachel.Valentine’s Day is one of my absolute favorite holidays. It’s hard not to get carried away. Make cookies! Handmade Valentines! Plan a special date! This year with busy schedules all around I decided to keep it simple.
This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, and Army wife – and she is also a Our Site recipe tester and developer!A wide variety of cuisines are at our fingertips these days, so when it comes to dinner, I like to switch things up in the kitchen on a fairly regular basis.
August Produce GuideHello August and welcome to month 8 of our Monthly Seasonal Produce Guides!It’s almost unfair to offer a produce guide for August; it seems like everything’s in season right now, right?This month’s guide is similar to July’s. As in July, you’ll find summer squash, tomatoes, corn, cucumbers, melons and stone fruit.
March Produce GuideHello March and welcome to month 3 of our Monthly Seasonal Produce Guides.March is all about GREEN, and not just for St. Patrick’s Day! Spring is here, or about to be, and with it comes the first of two of my favorite spring vegetables—asparagus and artichokes.While asparagus in our local markets cost about $4/pound in the off-season, when they are plentiful in the spring, I can find them closer to $1/pound.
September Produce GuideHello September and welcome to month 9 of our Monthly Seasonal Produce Guides!We’ve all heard the advice to eat foods with color from the rainbow, right? Well you can’t beat September for rainbow foods. We have all the colors here!If you didn’t fill up on tomatoes in August, you have one more month to enjoy seasonal fresh tomatoes of all kinds — heirloom, cherry tomatoes, romas.
Giving food gifts this holiday season? Make them extra special with pretty packaging! From containers to liners and labels, here& 39;s what you need to know to create beautifully packaged edible gifts for your friends and family.Photography Credit:Claudia CashI’m pretty sure my love languages are food and gifts.
Holiday cranberry recipes on Our Site and other food blogs.Photography Credit:Elise BauerBlustery days, fallen leaves, foggy mornings, chilly nights, where-did-our-daylight-go, clear skies, rainy skies, the first good rain since May, persimmons, pumpkins, pomegranates, pecans, walnuts, and those belles of the Thanksgiving ball, garnet red cranberries.
Cherry flavors overrun our world: cherry popsicles, cherry lip balm, cherry Lifesavers. But nothing beats the real deal. A bowl of fresh, in-season cherries are delicious baked in pies, cooked into preserves, or eaten raw.We look forward to them all year, for our favorite recipes and plain ol’ snacking.
Review of David Lebovitz& 39;s The Perfect Scoop, book about ice cream.Photography Credit:Elise BauerThe ultimate ice cream book is here! And just in time for summer and the onset of the ice cream season (is there ever not a season for ice cream?)David Lebovitz, former pastry chef at Chez Panisse, delightful blogger at davidlebovitz.
Review of Heidi Swanson& 39;s Super Natural Cooking cookbook.Photography Credit:Elise BauerMy friend Heidi Swanson, creator of the gorgeous 101 Cookbooks food blog, has authored a new vegetarian cookbook, Super Natural Cooking, filled with advice, ideas, and recipes for cooking with natural foods.Ever find yourself in the natural foods section of your grocery store wondering what one would do with amaranth or quinoa?
Got a hankering for roast chicken with extra-crispy skin? We understand! Here are our best tips and tricks for getting that chicken skin as crispy as possible.READER QUESTION: When you roast chicken, how do you get the skin crispy? I’m so glad you asked! I absolutely love roasting chickens — is there any better aroma than a chicken roasting slowly in your oven on a Sunday afternoon?
Do you like canned tuna? Growing up in a “fish on Fridays” home, we were never without canned tuna in the pantry.Even now, if you open up my pantry door, you’ll find a stack of cans on the shelf right next to the cans of sardines and whole peeled tomatoes.It’s just the most perfect food in pinch, when you haven’t had time to shop, or what’s in the fridge is scarily long past its use-by date.
A kitchen scale is by far the most accurate way by far to measure flour and other ingredients, and an essential tool if you want to take your baking to the next level. Here& 39;s the one we like!Welcome to One Simply Terrific Thing, our ongoing series highlighting the small tools and kitchen goods that make life better!
Wooden cutting boards look great; plus, they’re easy on knives, long-lasting, and if you clean them right, more sanitary than a plastic cutting board.My favorite one is about 45 years old, a hand-me-down from my parents. It’s lasted all these years because my mom took good care of it, and now I do, too.
This post is brought to you in partnership with Mealthy. Check out their new Mealthy MultiPot!Did you know that slow cooker recipes are really easy to convert to the pressure cooker? As long as you keep a few basic rules in mind – like how much liquid to use and how to adjust the cooking time – turning your favorite all-day slow cooker recipe into a 30-minute pressure cooker special is straightforward and simple.
Let’s say you had a party, and the next day you have a few half-empty bottles kicking around. Or you opened a bottle for a recipe, but you’re not a drinker, and now you have all this wine you hate to waste.Hail, freezer! Freezing is the solution. Yes, you can indeed freeze wine.HOW TO FREEZE WINESome recipes call for a lot of wine, and some call for just a few tablespoons.
Here& 39;s a great question from a reader about pre-soaking beans! Why do it? Do you need to do it? Can you skip it if you forgot? We have the answers!Reader Question: I’ve been absolutely loving Rancho Gordo beans, however, I never know if pre-soaking the beans is a necessity or if I can skip this step (especially when using a pressure cooker).
Did you find water in your cheesecake?! No worries! We have some tips and tricks to you help prevent a soggy cheesecake in the first place and to help save one if the water has already broken the foil barrier.Photography Credit:Alison BickelIf you’ve ever baked a cheesecake in a water bath or bain-marie, chances are water has seeped into the cake at least once.
The flavor and texture of a classic cheesecake is always better the day after you bake it, so planning ahead is part of the deal. Sometimes, like when you’re throwing a party and you need to check something off your list, it’s nice to make dessert way ahead of time.Cheesecake is no small undertaking.