We’ve seen a lot of techniques over the years — and written a lot of pressure-cooker cheesecake recipes, too — and we can tell you we heartily don’t get why people tend to overcomplicate what can be a fairly simple process for a rich, mousse-like (not New York–style) cheesecake.
Here’s our version of an internet craze: a buttery, tomato-laced, cream-rich sauce enrobing meaty pieces of chicken. We use bone-in skin-off chicken breasts to give the sauce a more savory, bony flavor, with some collagen melted into it to enrich every bite.
There’s actually a fair amount of “classical” French cookery here: the chicken roasted with a mustard glaze, the potatoes done in a little chicken fat (as it runs off the bird). Serve this rich meal alongside a shredded lettuce and carrot salad with a vinegary dressing.
The mere notion that you can make a creamy carbonara pasta dish in minutes—using dried pasta that cooks right in the sauce—is in and of itself pretty amazing. This recipe has weeknight dinner written all over it.
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, […]
These festive cookies are inspired by the Linzer torte, a famous lattice-topped Austrian pastry made with a rich, buttery nut crust and jam filling. The secret to this cookie’s deep, earthy flavor begins with toasting the hazelnuts. This step intensifies the nuts’ flavor and is an essential characteristic of a Linzer-inspired cookie. Along with the […]