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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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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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Instead of the blanched almond meal, you can use super-fine almond flour made with blanched almonds.
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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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Diamond Crystal kosher salt has a larger grain than other kosher salt. If you can't find Diamond brand salt, reduce the salt to 2 1/4 teaspoons of the salt you have on hand, then taste in Step 4 after 24 hours of aging. If the mustard tastes flat, increase the salt to your liking.
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Use any type of waxy potatoes like baby yellow potatoes, fingerlings, red bliss, new potatoes, and Yukon golds.
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With white beans, chicken, and sausage, this hearty dish comes together in about 45 minutes.
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Made with tomatoes, capers, olives, white wine, and lemon, this dish is so much more than the sum of its parts.
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We recommend making this recipe over 2 days. On the first day, soak the beans and defrost the duck confit (if purchased frozen). On the second day, cook the components, and assemble and bake the cassoulet. Don't want to order duck confit? This recipe is the prefect excuse to try our Easy Duck Confit recipe, which involves nothing more than salting duck legs and cooking them low and slow in an oven. You'll need an 8-quart Dutch oven to make this. If you don't have one that large, you can assemble and bake the excess in a baking dish covered with foil.
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If you’re cooking tuna steaks for this salad, marinate them in a little olive oil for an hour. Heat a large skillet on medium-high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through. If you can't find Niçoise olives at the store, substitute Kalamata olives, which are easier to find.
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