This recipe is adapted from Julia Child's Mastering the Art of French Cooking and makes enough crepes for one 12-layer crepe cake with 2 to 3 trial crepes to get the hang of it (which will still be delicious and should be considered snacks for the chef).
There's a romantic holiday just around the corner, and there's something about romance that tends to spark a little creativity in some of us. Rather than let a restaurant take all the glory for a delicious confection, get inspired and let your creative juices flow. Baking not your thing? Not to worry. If you’d still like to make an impressive dessert for dinner guests – or that special someone – we have the answer. The Crepe Cake. Baking prowess is replaced with simple patience — the patience to stand at the stove for a bit and master the art of the crepe.
I tend to crave warm spices all winter long. From gingerbread cookies to braised short ribs — the more warm spices the better. But after the holidays, I find myself craving foods that are a little less...indulgent. Not less flavorful, mind you, just a little less heavy. And this stew really delivers!
The combination of smoky, salty, spicy and sweet in this easy 3-ingredient combination can't be beat. Look for fully cooked, spicy chorizo sausage in the package meats section of your grocery store.
Holiday party season is in full swing. Whether you’re hosting or attending, here are a few recipes that are so yummy no one would ever guess they’re also super quick and easy. Because who has excess time to fuss around in the kitchen this time of year? Not you! Gluten free? Vegetarian? No problem! Use these 3-ingredient recipes to please the whole range of party guests, and still have the energy to carry on a conversation.
For the Carnivores: Bacon, Date & Chorizo Bites
Baking something with chocolate or cinnamon always has the alluring effect of filling the house with wonderful aromas. But baking something with chocolate AND cinnamon? Pure magic.
That’s what you get with this “twist” on bread pudding.
Just as tastes change over time, so do recipes — even the humble brownie. The original 1896 publication of The Boston Cooking School Cookbook by Fannie Farmer included a recipe for “Brownies,” but with molasses instead of chocolate! It was essentially what we would refer to today as a “blondie.” By the 1930 edition, two brownie recipes appeared in Fanny Farmer’s cookbook, and their order showed the preference of the time — with chocolate in the lead.
I'm always hard-pressed to turn on my oven in the summer. I'm also pretty obsessed with cooking anything and everything possible on the grill. That naturally leads to a lot of meat and veggie dishes. Of course, there are endless combinations of meat and vegetables to keep me grilling all summer long, but sometimes I want something a little different. Something that's vegetarian but still a hearty meal. That's where grilled pizza comes in.
An amazing number of new breweries have opened in Massachusetts in the past few years, and more just keep coming! Once I got over the kid-in-a-candy-store phase, it was time to start putting these beers to work in recipes. You can replace some or all the liquids in many of your favorite recipes with beer. Next time you make pulled pork, try adding IPA. A nice pilsner adds an herbaceous quality to chili. Brown Ale adds great depth of flavor to cheese sauce.
Sometimes, it's the little things that really make your palate pop.
The produce is gorgeous, the weather is warm, your wine or beer is chilled to perfection (right?!) and we bet you’ve been firing up the grill.
But one cannot live on charred meats alone. Sure, burgers and dogs are always in fashion, but there are summer foods to serve alongside the main meal that really take things to the next level. Think of these four foodstuffs as the designer socks, the red lip, the silk scarf to your summer spread — that little extra something that elevates the whole ensemble.
1. Nola’s salsa fresca (pictured above)