Project Recipe, bon appetit’s Blog
By Project Recipe, bon appetit Last updated: Wed Sep 23, 2009 2:30pm PDT-
The Recipe:
Grill-Roasted Clam Linguine I prefer to make my
Project Recipe assignments to a share with others, but there are
times when conflicting schedules… Read More »- Let’s talk: Comment (0) | Blog
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I live next to San Francisco, for heaven's sake, a world-class center of Chinese cooking if ever there was one; why would I bother to make this recipe? In the end, though, the reason was clear: you. If you've never had a soup dumpling, and you don't live near an Asian restaurant that serves them, you owe yourself this discovery.
The selling point of these dumplings is that they're sort of an inside-out soup, a wonton wrapper filled with soup and a little meat. They're dense with flavor, juicy, and luscious. And, I'll add, mysterious. As many times as I've eaten then, I never knew the method used to make them. Well, you're about to find out.
Check out the slideshow above for a look at the step-by-step process by Project Recipe blogger, Chris. Head over to bonappetit.com for the full recipe and more tips! Read More »- Let’s talk: Comment (1) | Blog
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THE RECIPE:
Lemon Cheesecake Squares with Fresh Berries
Oh, those Lemon Cheesecake Squares! So easy to make, so, so easy to eat. So easy that…
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My love of kitchen shortcuts is no big secret. I understand the gratification that comes from making pasta by hand or pie crust "from scratch"—I also love to relax on the couch with a book. So when it comes to premade or preassembled ingredients that make cooking easier, I don't get snooty. Listen, here is my take: If the amount of labor in a recipe is going to prevent you from making it, why not cut down on the labor so it's more manageable? You'll be putting on your apron in no time. Right?
I contacted the Bon Appetit's brilliant associate food editor Janet McCracken to see what she thought of my some of my favorite shortcuts. I'm very pleased to announce that she endorsed many of them.
Here's a list of my favorite culinary alleys to cut through:
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THE RECIPE: Three-Cheese Pizza with Pancetta and Mushrooms
Although I make a lot of pizza at home, I gave up homemade crust ages ago. Pizza crust can make or break a pie, and for a long time my pies were broken. Tangling with different crust recipes over the years (and the sticky, rubbery, uncooperative results) frustrated me to the point where I started buying Trader Joe's fresh pizza dough and keeping it on hand in the freezer.
The dough for this uncommonly good pizza recipe is different (maybe the amount of oil—a generous three tablespoons—makes it easier to handle). And the flavor and texture, which I worried could be affected by the short rise, was every bit as good (better, actually) than the store-bought stuff.
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THE RECIPE: Coffee-Caramel Crème Brûlée
During my mercifully brief period of restaurant-kitchen servitude in the mid-80s crème brûlée was a dessert menu star. After languishing in obscurity, it suddenly burst forth as the hot new thing. That sugar crust! Who could resist? Its star has dimmed a bit since then, but it's still a dessert-cart stalwart.
Flaunt sugar at its golden peak with 25 other nutty, sticky, and decadent caramel desserts.
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THE RECIPE: Tilapia with Balsamic Butter, Thyme Mashed Potatoes, and Sugar Snap Peas
After a week in which I cooked two turkeys (and a prime rib, just to make things interesting), this dish was a breath of fresh air. Everything is simple and straightforward, and it all comes together easily. Honestly, it's taking more effort to write this than it did to make it.
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THE RECIPE: Vanilla-Maple French Toast with Warm Berry Preserves
Who needs a recipe for French toast? You do—this one. I'm not kidding.
Although I love breakfast dishes, I'm not a morning person, so when I saw that this recipe calls for soaking the bread in the egg mixture overnight, I was alarmed—and intrigued. Alarmed, because I imagined the bread turning to mush as it sat in the fridge; intrigued because this gets most of the real work out of the way the night before. The less I have to get done before noon, the better.
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THE RECIPE: Gingerbread Cookies and Citrus Sugar Cookies (See Bridget's version HERE)
Decorated holiday cookies have never been my strength. I'm very good at eating them, but two of my sisters (and their daughters) have made a tradition of turning out batch upon batch of flawlessly iced gingerbread and sugar cookies every holiday season, so there has never been any point in my taking up the challenge.
Helpful Holiday Tip: How to decorate cookies.
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