Making Ricotta, at Simply Recipes
It’s easy to make your own cheese at home. All you need is a bottle of milk, a scoop of yogurt, a touch of vinegar, and a few minutes over the heat. Don’t believe me?
Blog - Page 146 of 238
Nancy Silverton’s Bran Muffins
I don’t know if my grandmother loved to cook, but she was certainly good at it. Which was a good thing, because she sure loved to eat. When people tell me, “I don’t have time to cook. I have a job and two kids at home” I think of my grandmother, that had four kids, opened and ran a huge five-story furniture store which she…
Sardine Spread
If we Americans are good at anything, it’s shopping. It’s in our genes and we were simply born to shop. And we’re also good at getting deals. I don’t think many people pay full-price for anything anymore, and unless something is discounted, we won’t buy it. When I moved to France, folks were amazed at my ability to search out le deal. I felt silly…
Liqueur de noix: Green Walnut Liqueur
I recently stayed with some friends who have a house in the Lot, a lesser-visited area of France which is really beautiful. It lacks beaches, which seems to be the only thing keeping it from being an ideal summer vacation spot for tourists. Consequently, I was able to score some gorgeous old bistro wine glasses at a local flea market, which would’ve been ten times…
le 14 juillet
This morning when I woke up, it sounded like rain outside. Which was odd, because of the harsh sun streaking through the creases in my beloved light-blocking curtains, it seemed strange that there would be precipitation. And sure enough, when I stumbled over and yanked opened the curtain, the sky was crystalline bleu with just a few wisps of clouds lingering around the Eiffel Tower….
Jook
French supermarkets are interesting places. In my book, I touched upon that subject – as well as a few others. But let’s not get into that here; let’s just say that they’re not the best places to buy fresh produce. Which may explain the mystery of the liberal use of canned corn around here. When I came back from a recent trip, on a late…
Aioli – Garlic Mayonnaise Recipe
On a recent visit with my friend Tricia Robinson, who lives in the small village of St Jeannet, overlooking Nice and the Côte d’Azur, after a huge lunch, we weren’t that hungry for dinner, so we decided to just sip some rosé and wait for inspiration to strike. I was admiring her mortar and pestle, there was some violet-colored spring garlic, a bottle of local…
Kirsch
If I had to name five items that are obligatory in my baking repertoire, after The Big Four (sugar, butter, flour, and eggs), a bottle of kirsch is essential for me, right up there with vanilla, vying for numéro 5. A few drops of kirsch highlights and augments the flavor of peaches, nectarines, plums, and every kind of berry imaginable. And since it’s summer and…
Chocolate-Coffee Milkshakes
If you’re thinking that you’ve been ‘set up’ by the previous post for Chocolate Sherbet, je suis coupable. (I am guilty.) You likely know Adam Ried as the man who obsessively tests equipment and recipes on America’s Test Kitchen. He was also an editor at Cook’s Illustrated for ten years. So when I saw his new book devoted to milkshakes, because I always have a…
