Bread has a certain shelf life, beyond which it can go stale, become moldy, and, in a short time, become inedible. It’s possible to extend its delicious lifespan, once you understand the ins and outs of how to store bread. It’s the starch in any baked goods that makes them become stale. Exposure to air…
These 2-Toned Mashed Potatoes Are the Perfect Fall Side Dish
In this recipe, Yukon Gold potatoes and sweet potatoes are roughly mashed together with leeks for a beautiful mottled white-and-orange take on mashed potatoes. The creme fraiche topping offers a tangy counterpoint. 2-Toned Mashed Potatoes Active Time: 20 minutes Total Time: 35 minutes Serves 12 1 tablespoon buttermilk plus 2/3 cup, divided 2 tablespoons creme…
A DIY Gift Basket: Homemade Mulled Wine
During this season of giving, keep your gifts rich and real with homemade and locally sourced products, foraged decorations, and repurposed items. A gift need not be pricey or fancy, and when it’s homemade, it conveys a personal, meaningful touch. Look to your community and Mother Nature for inspiration. There’s an abundance of natural gifts…
Episode 14: Sweden – Skarhult Castle
Cuisine Royale gives a glimpse behind the scenes of the grand parties and dinners of the noble families of today. Baroness Alexandra von Schwerin and her husband Baron Carl Johan von Schwerin are holding a dinner at their home – Skarhult Castle in south Sweden. The baron is a passionate cook. Together with his wife…
2021 Holiday Books for Cooks
Of all the books that pass by my desk each year, I try to set aside those that I think my readers will love for themselves and all cooks and food lovers. These are my picks this year. You can find all of these titles on Amazon. “Lush Life: Food and Drinks From the Garden”…
Busting Mushroom Myths With Chris Czarnecki
“Never wash mushrooms. They’ll be a soggy, gelatinous mush.” So goes conventional wisdom about handling fungi in the kitchen. “Ridiculous,” Chris Czarnecki scoffed. “Of course you should wash mushrooms. “I have a picture of my grandfather in a bathtub of cold water filled with mushrooms. He washed mushrooms every day.” Lest you wonder why Czarnecki’s…
Busting Mushroom Myths With Chef Chris Czarnecki
“Never wash mushrooms. They’ll be a soggy, gelatinous mush.” So goes conventional wisdom about handling fungi in the kitchen. “Ridiculous,” Chris Czarnecki scoffed. “Of course you should wash mushrooms. “I have a picture of my grandfather in a bathtub of cold water filled with mushrooms. He washed mushrooms every day.” Lest you wonder why Czarnecki’s…
A Seriously Simple Shortcut to Potato Vegetable Pancakes
Potato pancakes are the signature dish for Hanukkah because they are fried in oil, and dishes fried in oil represent the miracle of the holiday. As the story goes, when there was only a small container of oil enough to light the temple for only one day, the oil lasted for eight days. After many…
Real Greek Feta: ‘Food of the Gods’
Even before I leave for Greece, I am dreaming of the first meal I will have there. I know exactly what it will be: A Greek salad. It is something I make at home in London regularly, and something I often order in restaurants, yet however proficient those efforts are, the lettuce is never as…
Have Pizza, Will Barter: The Irregular Story of Unregular Pizza
What would you give for a fresh-baked pizza? For some people, anything from homemade cocktails to caviar to a night in a hotel penthouse, Gabriele Lamonaca discovered. The 31-year-old Rome-born, New York City-based pizzaiolo is the creator of Unregular Pizza, a new pizzeria built on an age-old idea: bartering. When the pandemic hit, putting Lamonaca…
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