The secret to success with this dish is a low-temperature oven (set to just 300 degrees) that ensures that the fish cooks slowly, without drying out. Crispy, buttery, garlicky panko bread crumbs get a head start in a skillet so they’re golden brown when the fish comes out of the oven. Finally, a mayonnaise and egg yolk “glue” adds rich ...Read more
You may have heard the nursery rhyme that begins with, “Little Miss Muffet sat on her tuffet, eating her curds and whey.” But what are curds and whey? They’re two products of cheese making!
Cheese is made by adding an acid (such as vinegar or lemon juice) or rennet (an enzyme that can come from animals or plants) to milk. Adding acid ...Read more
Tostadas are crispy, flat corn tortillas sold in the supermarket. They are a great base for lots of quick meals and snacks. In this recipe, they are topped with a flavorful combination of roasted tomatoes and corn plus refried beans. A sprinkling of queso fresco (a crumbly, mild Mexican cheese) adds creaminess and a slight tang, and cilantro ...Read more
Have you ever noticed that chicken tenders are sometimes called chicken fingers? What the heck?! Some people say they got their name because when they are all fried up, you can eat them with your fingers (rather than using a knife and fork). No matter where their name came from, you can assure the kids they are certainly not fingers! In fact, ...Read more
Agua fresca means “fresh water.” It is the name for a variety of drinks that are made by combining fruits, grains, seeds or flowers with sugar and water. Some of the most common agua fresca varieties are horchata (made with rice and nuts), agua de Jamaica (made with hibiscus tea), and any variety of melon. We chose watermelon for our recipe ...Read more
You know peanut butter, but have you tried tahini? While peanut butter is made by grinding up peanuts, tahini is a paste made by grinding up toasted sesame seeds and is a popular ingredient in Middle Eastern cuisine (think hummus). Just be sure to stir it up before measuring for this dish.
“I thought it would taste weird because of the tahini...Read more
Did you know that when chocolate first came to the United States, it was more common to drink it than to eat it? In the 18th century, New Yorkers were known to grate chocolate into hot water and enjoy it as a beverage, often in the morning. That chocolaty breakfast drink (yum!) evolved into the chocolate candy bar in the mid-19th century, and ...Read more
The Palace Diner first went into service in the town of Biddeford, Maine, in 1927 and has been serving breakfast and lunch ever since.
This tiny restaurant (it has just 15 seats!) is an example of a “dining car” diner. Dining cars were small restaurants built to look like train cars. They became hugely popular in the 1920s and 1930s, but ...Read more
Buttery, nutty chickpeas make a great foundation for a satisfying veggie burger. A touch of curry powder adds a hint of warm spice. Panko are crispy Japanese-style bread crumbs — they help hold the patties together. To keep the patties from falling apart, wait until they are well browned on the first side before attempting to flip them.
Rice noodles are noodles … made out of rice! They come in all sorts of shapes and sizes and are made to float in soup or soak up sauce. Some of the most common are rice vermicelli (super thin and delicate), rice sticks (straight and flat, used in this noodle bowl), and chow fun (wide, flat, and chewy). Rice noodles are especially popular in ...Read more
Pizza bianca (which means “white pizza” in Italian) is a popular snack sold at bakeries in Rome. This type of pizza might seem a little strange at first, because it isn’t topped with any tomato sauce or cheese, but trust us, it’s delicious!
Traditionally, pizza bianca is baked directly on the “floor” (or the stone bottom) of a pizza...Read more
Have you ever eaten Fruit Roll-Ups? These chewy, fruity treats are produced by General Mills and have been in supermarkets since 1983. That’s a long time. But rolled fruit snacks have actually been around far longer.
More than 100 years ago in New York City, a Syrian immigrant imported apricot paste and turned it into a fruit leather called ...Read more
To make cookies that are thin and crispy, we picked our ingredients carefully: cake flour, melted butter, egg yolk and a combination of brown and white sugar. Cake flour contains less protein than all-purpose flour does, so it forms less gluten when it’s mixed into a dough.
Since gluten gives baked goods their structure, a cookie with less ...Read more
This recipe uses just one pot to cook the pasta and the sauce together; no draining a separate pot of boiling water required! This is possible not through magic, but through the precise measurement of the liquid needed to cook your pasta.
There is just enough broth for the pasta to absorb and become tender, plus a little extra to ...Read more
This recipe is inspired by Pai Huang Gua, a dish that originated in the Sichuan region of China. While this salad has an Asian influence, its green hue is perfect for your Paddy’s Day table.
And when it comes to the main ingredient, why should you smash the cucumbers instead of neatly slicing them? When you smash them up, you expose more ...Read more
Thick cookies are often chewy cookies — and we made recipe choices to create cookies that are nice and thick! First, we use more brown sugar than white sugar: Brown sugar contains more water, so it helps make cookies moister and chewier.
Next, we let the dough rest for 30 minutes before shaping and baking the cookies. As the dough rests, the ...Read more