They may be called cream scones, but a big part of the magic of this treat comes from the butter. Adding little pieces of cold butter to the flour mixture (with the help of the food processor) creates little pockets of butter in the dough. When the scones are baking, the water in that butter turns into steam. That steam creates little pockets of...Read more
The egg yolks in this dish create a velvety sauce that coats each and every piece of pasta. Heat from the pasta cooks the yolks so that they’re safe to eat, but you need to warm them up slowly or else they’ll curdle and turn into scrambled eggs.
How to do it? Add hot pasta cooking water to the egg yolks, a little bit at a time. This slowly ...Read more
Think of blondies as cousins to brownies. They are flavored with brown sugar and studded with creamy white chocolate chips. Like brownies, blondies are typically made in a baking pan and cut into squares when cool. Baking them in a muffin tin dramatically cuts down the baking and cooling time — so you get blondies extra fast!
Blondie ...Read more
Nori is a mild-flavored seaweed used in all sorts of Japanese dishes. But it doesn’t grow in flat, even rectangles! To make nori sheets moist, wavy, raw nori is cleaned, minced, pressed, and dried into flat, crisp sheets. To up the crispness and make our nori chips sturdier, we fold each sheet in half before baking, using water to stick the ...Read more
The best ice cream sandwiches aren’t made with just ANY cookie. Ice cream sandwich cookies can turn rock-hard in the freezer — or lose all their flavor! That’s why we add water to our cookie dough: It helps the cookies stay soft in the freezer. Plus, we add brown sugar, vanilla, and salt to give them extra flavor even when they’re cold (...Read more
If you’ve never had a taco in the morning, you’re missing out. This simple breakfast is fun, filling and kid-friendly.
Simple Breakfast Tacos
Serves 2 to 4
4 large eggs
1/8 teaspoon salt
1 slice bacon, cut into 1/2-inch pieces
1 scallion, sliced thin
4 (6-inch) flour or corn tortillas
1/2 cup tomato salsa (jarred or ...Read more
Have a can of black beans in your pantry? You’re ready to make one heck of a veggie burger! But first, here’s a little history on canned beans.
The process of getting beans from the plant to the can is a marvel of culinary engineering. First, bean plants are cut down and left to dry out. Then, machines separate the dried beans from their ...Read more
When you don’t have a lot of time and don’t want to make a big mess, this sheet pan dish is for you. Who doesn’t love a quick meal and easy cleanup?
Sheet Pan Barbecue Chicken with Broccoli
Vegetable oil spray
4 (6- to 8-ounce) boneless, skinless chicken breasts
1/4 teaspoon plus 1/8 teaspoon salt, measured separately
1/4 ...Read more
Whether you’re looking for a vegetarian option or simply want to make a healthy meal, this dish is a winner. And it’s easy to make if you follow these tips:
To make trimming green beans quick and easy, line up several green beans in a cutting board and cut off tough ends. Do the same thing on the other side of the beans.
Crush garlic with ...Read more
This custardy dessert comes from France, where the verb clafir means “to fill.” In other words, clafouti is a dessert filled with fruit.
Because a clafouti is basically a combination of a custard and a pancake, it’s important for it not to have too much flour (it would be too pancake-y) or too many eggs or too much cream...Read more
Pasta with just butter and cheese might seem simple, but it actually has a fancy name when served in restaurants — fettuccine alfredo.
To make this dish at home, use authentic Parmesan cheese from Italy (look for the Italian words “Parmigiano-Reggiano” on the rind of the cheese). When the cheese, butter, and reserved pasta cooking water ...Read more
Macaroni and cheese was born in Italy. Since Italy is the land of pasta, that’s not very surprising. But did you know that an American president was the first to bring mac and cheese here? In the 1800s Thomas Jefferson tried macaroni and cheese on a trip to Europe and brought a hand-written recipe back to the White House.
Recipe tip: Make ...Read more
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