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Julienne is a French cooking term for thin matchstick-like strips of vegetables, fruit, meat, or cheese. The strips are usually about 3 inches long and 1/16- to 1/8-inch thick. To make them, follow these steps: Step 1 Stand an apple on...
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Here are our top-five tips for making your burgers the very best. Tip 1: Don’t Overwork the Meat When shaping burger patties, it’s important to handle the ground meat as gently as possible. Ground meat has small pockets of air...
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Serves 4 as a light meal or 6 as a side
Ingredients
- 6 1/2 oz sourdough boule, preferably day-old, cut into 1-inch cubes (about 4 cups)
- 5 Tbsp. extra-virgin olive oil
- ½ tsp granulated garlic
- Kosher salt and freshly ground black pepper
- 1 Tbsp good quality balsamic vinegar
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 1 lb mixed ripe tomatoes of choice cut into 3/4-inch pieces (halved if using cherry or grape tomatoes), about 3 cups
- 1 cup mozzarella pearls OR fresh mozzarella cut into ½-inch pieces
- 1 tightly packed cup coarsely chopped mixed fresh tender herbs of choice, such as basil, parsley, dill, cilantro, and mint, about 1 3/4 oz
- ½ cup very thinly sliced red onion, about 1-1/2 oz
Serves 6
Ingredients
- 2 Tbsp + 1 ½ tsp kosher or sea salt
- 2 lb fingerling or other waxy potato variety
- ¼ cup apple cider vinegar
- 1 medium shallot, minced
- ⅓ cup extra-virgin olive oil
- ½ cup capers, drained and patted dry
- 1 Tbsp Dijon mustard
- ½ Tbsp honey
- ½ cup thinly sliced scallion greens
- ½ cup finely chopped dill
- ½ cup finely chopped parsley
- ½ tsp freshly ground black pepper, more to taste
Makes about 1 1/2 cups whipped cream, enough to serve with a standard-size pie.
Ingredients
- 12 oz or larger glass jar with tight-fitting lid, chilled
- 1 cup (227g) very cold heavy cream (a.k.a, whipping cream)
- 3 Tbsp (21g) confectioners’ sugar
- 1 tsp pure vanilla extract, or flavoring of your choice (Grand Marniere is very nice)