The combination of brown butter and sage makes a super simple yet sophisticated sauce to serve over fresh pasta. You can also drizzle it on roasts and other meats, mashed potatoes, and any kind of ravioli or gnocchi; I love using it to add flavor to mushroom risotto and seared salmon. This is one of…
Scallops In Champagne Cream Sauce
Fresh and frozen scallops are widely available and are a delightful indulgence, truly a treat. Look for dry-packed scallops, which are packed without extra liquid or chemical treatment. Make sure the scallops are at room temperature and pat them dry before adding them to the pan. I calculate four or five sea scallops per person…
Bibb Salad With Champagne Vinaigrette
Serves 4 4 tablespoons olive oil 2 tablespoons champagne vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon mayonnaise 1/2 teaspoon lemon juice Sea salt and ground black pepper 2 heads Bibb lettuce, washed and dried 2 tablespoons pine nuts 2 tablespoons almond slivers, toasted 1 tablespoon sun-dried tomatoes In a small bowl, whisk together the olive…
Anatomy of a Classic Cocktail: The Old Fashioned
So simple and elegant. Made with just four ingredients—whiskey, sugar, bitters, and a twist of orange—the old fashioned has survived for centuries while other mixes have come and gone. We love our legends: The Pendennis Club, a gentlemen’s club founded in 1881 in Louisville, Kentucky, claims to be the birthplace of the old fashioned, invented…
This Pizza-Inspired Sausage Bread Is Stuffed With Cheesy Goodness
It’s hard to go wrong when it comes to filling bread with delicious meats. Say “hello” to another hearty home run: sausage bread. The name sausage bread is pretty self-explanatory, as it’s essentially ground sausage rolled inside bread dough before being baked. This recipe calls for fresh pizza dough, which can be easily found in…
The Family Table: 6 Generations of Siste Kage and the Universal Bread Maker
Submitted by Doris Richardson, Georgia One of my favorite memories and family traditions is that of making Siste Kage (Sosterkake) during Christmas. Actually, it’s my mom who makes it every year, without fail, and I help. She’s the expert, not really needing to follow the recipe exactly, and only checking to make sure she’s remembering…
The Family Table: The Norwegian Holiday Bread—and Hand-Cranked Bread Maker—Passed Down 6 Generations
Submitted by Doris Richardson, Georgia One of my favorite memories and family traditions is that of making Siste Kage (Sosterkake) during Christmas. Actually, it’s my mom who makes it every year, without fail, and I help. She’s the expert, not really needing to follow the recipe exactly, and only checking to make sure she’s remembering…
The Patient Art of Drying Persimmons
In Japan, to be alive in autumn is to live on persimmons. The sweet ones, crisp or soft, are everywhere. You’d know an astringent variety at first taste—you would spit it out immediately and run to rinse your mouth. Or, if you were among those fruit magicians privy to the art of making hoshigaki, or…
Honey Vanilla Marshmallows
This recipe for homemade marshmallows ditches the corn syrup in favor of a combination of honey and sugar. Honey, combined with vanilla, gives the marshmallows a subtle floral flavor. If you prefer a different flavor, you can easily swap the vanilla for another extract, such as lemon or almond, or even a spoonful of rum…
From Cure to Confection: The Surprising Medicinal History of Marshmallows
You’re undoubtedly familiar with marshmallows—the puffy, sweet confections that you might toast over a campfire in the summertime or drop into a mug of hot chocolate in winter. They’re sweet, above all else, with little nutritional value save for a few grams of protein that come from gelatin and egg white. It’s these two components…
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