So simple and pure, meringue makes for the lightest, almost cloud-like cookies and pastries. With a crisp outer shell, slightly chewy center, and a subtle sweetness, baked meringue is a melt-in-your-mouth delight. It's also extremely versatile — after mastering the basics of how to whip meringue, you'll be making these underrated cookies for almost any occasion.
Eclairs are how you win at brunch. Seriously — who makes their own eclairs? And yet, you can make a batch of eclairs in about the same time that it takes to whip up a batch of cinnamon rolls. Here's what to do.
Our piece about Jamie Oliver's Chicken in Milk got me thinking about other possibilities for cooking a whole chicken in milk — what could be easier than filling a pot with liquid and spices, turning on the heat, and walking away until what's left is the most succulent fall-off-the-bone bird?
So I decided to try the sweet and pungent flavors of coconut milk, lemongrass and star anise. Served over rice, it's a one-bowl meal complete with wilted greens and soupy coconut broth.
I'm guilty of always reaching for the same appetizers when having friends or family over: good olives, flatbreads, interesting cheeses, and rosemary bar nuts. If you've been to our house for drinks or dinner, this likely sounds pretty familiar. The reason for the repetition is ease, but what if there were a creamy, lightly-fried bite of polenta that was just as simple? An appetizer that would trump olives and bar nuts any day of the week?
While I love bacon dressing, my husband isn't a fan and our vegetarian friends can't partake, so I wanted to make an equally delectable warm vinaigrette to toss with an easy spinach salad. The result of using brown butter instead of bacon fat is a salad that's worth making again and again.
My good friend Will landed in Atlanta this weekend for a sold out concert and a little catching up. It's been a long time since we spent real quality time together, and I must admit my cooking skills have come a long way since our junk food-fueled college days. He practically begged to witness my kitchen prowess in action (I guess he needed to see to believe), so I handed him an apron and allowed him to experience a day in my food writing life.
I've been wanting to experiment with banana fritters for ages, so armed with a bag full of bananas and a large pot of coffee, we set to work.
I have two schools of thought on pasta recipes: they should either be an event or they should take no time at all. When I want to make an event out of pasta, I'll make my own fresh pasta with a homemade sauce (and homemade ricotta if I'm making lasagna!). These recipes take all evening and are usually accompanied by a bottle of wine.
But for the other times, I just want a quick pasta dish I can get to the table without much fuss. That's where this orzo pasta with sweet winter squash and wilted spinach comes in.
