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A shallow fry in a pool of olive oil turns torn bread into something that's salty, savory, crispy, and chewy all at once.
To make the thickest, chewiest cookies, chill the raw mounds in the fridge or freezer to solidify the butter so they don't spread as much or cook too quickly in the oven. Then remove the cookies ...
If you're making cookies in a few hours or a couple of days, you don't have to cover the dough. If the dough is going to be in the freezer longer, wrap the baking sheet tightly with plastic wrap.
Croutons atop a salad. A crouton (/ ˈ k r uː t ɒ n /) is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads [1] —notably the Caesar salad [2] — as an accompaniment to soups and stews, [1] or eaten as a snack food. [citation needed]
Red Velvet Thumbprint Cookies. These beautiful red velvet treats will add a pop of color to any Christmas cookie plate. They even have a cream cheese frosting filling for that classic flavor pairing.
To make it, cook aromatics with some reserved pasta water to make a breezy sauce. Then, add your seafood of choice — Scott Conant recommends shrimp and clams — and toss with the cooked pasta.
Olson demonstrates the techniques behind making the French pastry by first creating the croissant dough and then making it into three different filled Croissants: cheese, almond and chocolate (pain au chocolat). Then she uses the croissants in a chocolate croissant bread pudding.
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