The beauty of the tortilla is that it makes normal fork and knife foods like scrambled eggs (and pork barbecue, steak, fish, etc.), portable. And, regardless of where you had your first breakfast taco, if you are like me, you crave them and must make them yourself at home.
“Oysters from the colder north waters tend to be very complex and briny in flavor, while the West Coast oysters tend to be fruity and floral, almost cucumber-like in flavor, and the Southern oysters tend to be the least flavorful,” said The Culinary Institute of America’s chef-instructor Gerard Viverito.
The federal health agency warned of the effects of undercooked game meat after two outbreaks of trichinosis over the last year in western Alaska. The outbreaks sickened 10 people and all have fully recovered.
If you have basil and tomatoes growing in your garden, make this. If you have a farmers’ market near you, make this. And if you have leftover pesto hanging around, even store-bought, you can still make this.
This cake is a cinch to throw together using a mixer, but the ingredients should all be at room temperature to develop the proper texture. If you’re able to prepare and serve this cake while it’s still hot, your guests will really be wowed, but it’s plenty tasty at room temperature, too. Either way, don’t forget to top it off with vanilla ice cream or whipped cream.
A clafoutis (or clafouti) is a baked dessert of French origin, classically made with cherries — even more classically made with cherries with the pits left in them — all ensconced in a lightly sweetened, pancake-like batter that is poured over the fruit. It puffs up enticingly all around the fruit when it bakes. And it’s great with all kinds of fruit, especially berries.
Pretzels are a staple of school lunches, but usually it’s the crunchy variety that we can buy in the store. And while those hit the spot, what could kids love more than a home-baked pretzel made with their own tiny hands? With this recipe for Soft Pretzels, you and your family can get “back-to-school ready” with a fun kitchen project.
A Spanish tortilla is something like an incredibly tasty frittata made from sliced potatoes, vegetables and usually a flavorful cured meat, like Spanish chorizo or sausage. The tortilla is served hot or cold, cut into wedges — small pieces for an appetizer, or larger ones for a main dish. It’s perfect at room temperature for picnics, warm for a lazy Sunday supper, or chilled in the fridge, for an easy-to-graze protein-filled snack.
This soup’s blazing good looks — a kaleidoscope of red, yellow and green — result from the fact that each of the three purees keeps to itself. And you don’t need to be a professional food stylist to pull off this trick — just spoon the purees into separate parts of the bowl.
Even at The Culinary Institute of America, where students’ breakfasts can mean made-to-order eggs Benedict and huevos rancheros, convenience sometimes wins. Like, what happens when those hard-working students’ alarm clocks get turned off through absolutely no fault of their own and they’re running late to their 8 a.m. Chocolate and Confectionery Techniques exam?