Omelets are hard to flip—or worse, a devil to roll out of a small skillet and onto a plate the way chefs do. But with a waffle iron, you can make one in minutes, lose the flip problem, and end up with an omelet that is set on both sides without any fuss. In fact, […]
A zucchini crust is too good to pass up, especially as used in this breakfast pizza. Unlike a cauliflower crust, zucchini crust is firmer and doesn’t break up as easily, so you get a more dough-like consistency.
My quiches are totally pastry-less; I use thinly sliced sweet potatoes that bake until tender but crispy, adding a slightly sweet flavor, striking orange color, and whole host of nutrients.
Bartending legend Dale DeGroff keeps it simple with his watermelon cooler, which is a supereasy combination of sauvignon blanc, St-Germain, watermelon juice, and a small dose of agave syrup.
When it comes to one of the more ubiquitous portmanteaus in cocktails— frosé, aka frozen rosé—summertime is the right time to break out the blender.