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Traditionally a small sprig of epazote (a Mexican herb) is placed in each quesadilla with the squash blossoms. You can also lay a strip or two of roasted poblano chile in the quesadilla.
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The right amount of flour is key in a bread dough like this. For easy accuracy, weigh the flour using a kitchen scale. If using measuring cups, spoon the flour into the cup and sweep off the excess using the dull side of a knife.
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Because you will be eating the peels, it’s best to use organic oranges, to avoid any chemicals sprayed on the fruit.
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If you’re using a cooked lobster, do not steam it again. Remove the meat from the shells and use 3 cups bottled clam juice and 3 cups water to make the stock as directed in the recipe.
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This classic French dessert separates into three delicious layers.
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Fondant aka melting potatoes are crisp on the outside and melt-in-your-mouth on the inside. Here's how to make them.
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Chocolate pots de crème are luxuriously rich and creamy baked chocolate custards made for true chocolate lovers.
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Much of the success of this soup depends on the stock that you are using, and stock varies tremendously in its taste. Depending on your stock, you may need to bump up the flavor with some beef bouillon (we recommend Better Than Bouillon brand).
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With a little practice and just the right amount of confidence, you can master the process.
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Demi-glace is a rich brown sauce that is typically made with stock, espagnole sauce, an herb sachet, and a splash of dry sherry. Spoon it over steak, duck breasts, chops or to enhance other sauces.
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Use this classic French mother sauce on everything from roast beef to sautéed mushrooms!
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Learn how to make a classic French velouté with just butter, flour, and stock.
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Instead of the blanched almond meal, you can use super-fine almond flour made with blanched almonds.
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Chop suey is a Chinese American classic that makes a quick and easy weeknight dinner.
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Instead of the blanched almond meal, you can use super-fine almond flour made with blanched almonds.
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Although making the red bean paste might feel labor-intensive, it is worth the hassle and time. You can double or triple the red bean paste to use in other Asian desserts.
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This recipe will make enough French Buttercream to frost a 9-inch, 2-layer cake with enough leftover for a simple border. Or, a 9x13-inch, single-layer sheet cake.
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