Mushrooms-with-Wine-Glaze

how to sauté mushrooms

Moisture is the problem; high heat is the solution All foods contain water that’s released when the food is heated. The goal in sautéing (to develop a savory crust on ...

Homemade-Chai-Tea-2

how to make chai

This sweetly spiced Indian tea is a favorite on cafe menus, but you don’t have to go out to enjoy it – just follow these steps to brew chai tea ...

avocdo-dressing

super easy + fast avocado dressing

Sure, a few slices of avocado are always a nice treat to add to a salad or a sandwich, but if you’re a real avocado aficionado, that may just not ...

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featuretoms

basil spaghetti with cheesy broiled tomatoes

Easy Monday night meal. For a Mediterranean take on this recipe, substitute crumbled ...
feature stew

warm me up :: beef-ale stew with dumplings

Rich with ale and caramelized onions, this stew provides a thick, hearty ...
2013-12-31 18.50.47

osso bucco {braised veal shanks}

A take on traditional recipes using carrots and onions. Just Simply… Cuisine’s Osso Bucco ...

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103-feature_rhubarb

rhubarb upside down cake

For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked. This recipe first appeared in our April 2013 issue along with Dara Moskowitz Grumdahl’s story, Good Stalk: Rhubarb. SERVES 6-8 INGREDIENTS ¾ lb. rhubarb, trimmed and cut into 1 ½” pieces on an […]

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drizzled egg

swirl dyeing eggs

To make these swirled Easter eggs, simply pick a few complementary colors and get started! Drizzle egg with rubber cement, let dry, then dip in a dish of dye. When dry, gently peel off the rubber cement. Repeat two (or even three!) times with additional colors. {technique via Better Homes and Gardens, featured image via Flibbertigibberish}

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VF0506H_green-tea-poached-salmon-with-ginger-lime-sauce_s4x3 (1)

poached salmon :: entertaining

A magnificent salmon can be poached, glazed, and prepared for the table in a couple of hours, then kept in the refrigerator overnight. If the salmon is too long to fit in your fish poacher, you may cut off the head and tail, although the presentation is more beautiful with the entire fish intact. A six-pound salmon […]

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rhubarb-ginger sparkler

When rhubarb is in season in early spring, make the most of its tart flavor with this spicy, pale pink cocktail. It’s easy to scale up, making it perfect for a brunch or as a signature wedding drink. Serves 6  |   by Melissa Denchak from Fine Cooking Issue 116 INGREDIENTS 1 lb. fresh rhubarb, roughly chopped 1 cup […]

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feature mustard salmon

mustard-crusted salmon + red potatoes

Spicy mustard rubbed onto fish imparts a quick infusion of flavor. The whole meal goes into the oven at the same time, as waxy new potatoes roast alongside the salmon. Add a salad of peppery arugula or fresh petite peas, and whisk a dollop of mustard into the vinaigrette to bring it all together. INGREDIENTS […]

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o-CLEAN-GRILL-feature

4 smart tips for cleaning the grill

Leftover bits of food on or below the grates can attract bugs and rodents. Must we go on? A once-a-month deep-cleaning of your gas or charcoal grill makes it all better. By Lauren DeCarlo via Real Simple 1. Polish the Outside For an enamel grill, just spray a paper towel with glass cleaner and wipe the […]

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6mineggfeature

six minute egg on polenta with ham

Chuck Hughes whips up a picture perfect soft boiled egg atop creamy polenta and crisp Serrano ham. prep time 30 min | total time 150 min | serves 4 INGREDIENTS Ham 8 slices Serrano ham Eggs 4 eggs 2 bunches kale 1 tablespoon of butter (15 ml) Juice of 1 lemon Salt and pepper Soft Polenta 2 cups chicken stock (500 ml) […]

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featured white asparagus

white asparagus :: in season

What is it and How is it Grown? White asparagus is the same as green asparagus but grown without daylight. Denying the spears daylight as they grow prevents photosynthesis from taking place and this is the process that produces the green coloring in plants. The plants are grown in the dark by piling soil on […]

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fishfryfeature

how to pan-fry fish

One of the simplest and most rewarding ways to prepare fish is to pan-fry a skin-on yields browned, crispy skin on the outside and flaky, moist meat inside, all in a matter of minutes. That is, if you do it properly. Here are a few ways to help make sure you do: 1 Choose the right […]

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crepes-on-plate-edges

the perfect crepe

Delicate and delicious, sweet or savory, crepes are the ultimate grown-up pancake. Here’s how to master these whisper-thin wonders. Voila! INGREDIENTS 150g (1 cup) plain flour 310ml (1 1/4 cups) milk 2 eggs 20g butter, melted Melted butter, extra, to grease PREPARATION Step 1 Sift the flour into a bowl. Make a well in the […]

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