- The Daily Meal | In The Pantry | Sat, Oct 26, 2013 6:18 PM EDT | CommentsThe weekend has finally arrived, and here at The Daily Meal our favorite part is always brunch. For us, it's a time to kick back, relax with friends, have a mimosa (or two), and eat some darn good food. And this weekend, we're craving French toast.
French Toast Recipes
We love the classic kind - thick bread sprinkled with a little bit of powdered sugar and drizzled with maple syrup - but there are so many ways to spruce it up that we figured we'd give you our most beloved, unconventional recipes for the weekend so you can make them at home on your lazy Sunday.
By using a variety of different breads, like brioche and panettone, and fillings like peanut butter and jelly, our recipes feature something for every type of food lover. The sweet and holiday-inspired gingerbread French toast and the savory, breakfast-gone-wild bacon, egg, and cheese French toast are sure to impress your guests with a brunch like they've never tasted before.
French Toast with Toasted Walnut, Orange, and Cranberry Recipe
I found my i...Read More »
- Everyday Food | In The Pantry | Fri, Nov 1, 2013 1:29 PM EDT | CommentsBaking, simplified: One pan and two steps create this soft, gooey, giant cookie.
Skillet Chocolate Chip Cookie
6 tablespoons unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
2. Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.
- In The Pantry | In The Pantry | Fri, Oct 25, 2013 8:19 PM EDT | Comments
Get ready to cook a dish that will fill your home with the cozy, comforting smell of fall. This week on "In the Pantry," Aida Mollenkamp makes a classic, slow-cooked pulled pork. "It's so easy you can set it and forget it," says Mollenkamp.
More on Shine: The Ultimate Chocolate Brownie in a Cup
Classic Slow-Cooked Pulled Pork
1 tablespoon dried oregano
1 tablespoon kosher salt
3/4 teaspoon black pepper
2 chipotle chilies in adobo sauce, minced
1 tablespoon chili powder
4- to 5-pound boneless pork shoulder, cut into 4 pieces
2 bottles of brown ale (or 1 cup of apple cider plus 2 cups of beef or chicken broth)
2 yellow onions, thinly sliced
2 bay leaves
1 head of garlic, cloves separated, peeled, and crushed
Simple Spice Rub
Place dried oregano, kosher salt, black pepper, minced chipotle chilies in sauce, and chili powder in a bowl. Mix together.
Some chili powders already include salt in their ingredients. Mollenkamp recommends using a chili powder without salt to better control how much...Read More »
- Food52 | In The Pantry | Fri, Oct 25, 2013 12:27 PM EDT | Comments
Food52 contributor Jenny Steinhauer is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: Classic Eggplant Parmesan gets a fancy new topping.
Usually I ferret out good weeknight recipes by my lonesome here, but My Mother's Eggplant Parmigiana came to me via my colleague Paul, who was raving about this interesting twist on a classic, one that is kid friendly to boot.
The secret surprise here of course is the walnuts, which have been coming up in a few Italian recipes of late, and snap of some red pepper flakes, a spice that would get me through life on a desert island, if I had the new Jhumpa Lahiri novel and the next season of Orange is the New Black as well.
You can even make this nutty topping before you leave work, and then put the whole thing together while asking people about play practice and the best method for avoiding the dress code police at school.
I, too, refuse to seed tomatoes.
- Bon Appétit Magazine | In The Pantry | Thu, Oct 24, 2013 1:48 PM EDT | Comments
Recipe by Sarah Patterson Scott
apple crisp, some prefer the nuts and oats while others prefer their traditional crumb topping. But even for the most apple-crazed baker, the seemingly simple apple crisp can stump.
Senior food editor Dawn Perry dishes on the top tips for avoiding mushy, too-crunchy crisp and shares the secrets for this cozy fall favorite. And whatever you do, don't forget the ice cream.
1. MYTH: Any Type of Apple Will Work
It's always best to use a mix of apples: our test kitchen recommends using a mix of tart and sweet apples. Some blends we recommend: Pink Lady with Granny Smith; Braeburn with Golden Delicious.
2. MYTH: Skin Doesn't Make a Difference
Apples should always be peeled and cored. Don't skip this step: Leaving the skins on the apples only messes with your crisp's consistency and texture....Read More »
Do you wash your chef's knives in the dishwasher?