• Tsoureki, or Greek Easter bread, is a treat that anyone in the world can enjoy. The red Easter eggs that make this traditional bread so special are for decorative purposes only. Do not eat them.

    Tsoureki (Greek Easter Bread)

    Ingredients


    2 1/2 cups all-purpose flour, divided
    1 cup sugar
    4 1/2 teaspoons active dry yeast (from two 1/4-ounce envelopes)

    1 cup whole milk

    1 stick unsalted butter, cut into pieces and softened, plus more for bowl

    3 large eggs, lightly beaten, plus 1 egg, beaten, for egg wash

    2 teaspoons coarse salt

    2 oranges, zested, plus 2 tablespoons juice

    1 tablespoon pure vanilla extract

    2 to 3 cups bread flour

    10 hard-boiled eggs, dyed red


    1. Combine 1 1/2 cups all-purpose flour, sugar, and yeast in the bowl of a stand mixer fitted with whisk attachment; whisk on low speed to combine. Heat milk in a small saucepan over medium heat until it registers 110 degrees. With mixer speed on medium-low, gradually add milk to mixer bowl, scraping down sides if necessary. Mix until

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  • This recipe comes from Marge Edelman of Copaigue, New York. You can shape the matzo balls up to one day ahead (skip step 3 of the recipe until ready to proceed); keep covered in the refrigerator.

    Ingredients
    1 teaspoon plus 2 tablespoons vegetable oil

    1/2 cup onion, minced, plus 1 small onion cut into 1/2-inch dice

    2 large eggs, lightly beaten

    Coarse salt and ground pepper

    1/2 cup plus 2 tablespoons matzo meal

    2 tablespoons seltzer water

    1 whole chicken leg, split and skin removed (10 ounces)

    1 celery stalk, cut crosswise into 1/4-inch pieces

    1 carrot, halved lengthwise and cut crosswise into 1/4-inch pieces

    2 cans (14.5 ounces each) reduced-sodium chicken broth


    1. In a small nonstick skillet, heat 1 teaspoon oil over medium heat. Add minced onion, and cook until tender, about 5 minutes; let cool.

    2.
    In a medium bowl, combine remaining 2 tablespoons oil, eggs, 1 1/2 teaspoons salt, and matzo meal. Add seltzer and cooled onion; stir to combine. Cover and refrigerate at least 45 minutes

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  • One of our go-to tools in the kitchen is a mandoline. Not only does it save a ton of time, but it makes you look impressive even if your knife skills need practice. A mandoline can help you produce photo-shoot-worthy salads and perfectly crisp potato chips in your own kitchen, but it has the reputation of being dangerous, thanks to the super-sharp blade. Don't worry! Here are the top five techniques to ensure that you can get paper-thin slices while keeping all your digits intact.

    1. Start by keeping the mandoline perpendicular to your body. You'll have more control if you're pushing forward, rather than sideways.

    2. Wet the blade and runway if you need more lubrication. Some fruits and vegetables are juicy enough to help you along with the slicing action, but starchy vegetables, like potatoes, don't glide well if they dry out.

    Related: 12 Unexpected Ways to Use Everyday Home Tools

    3. Use a knife to cut an even surface on your fruit or vegetable before s

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  • By Merritt Watts

    Grilled cheese perfection


    Warm, melted cheese between slices of golden-brown, buttered bread is one of life's simple pleasures. But does it always have to be SO simple? Read on for a few ways to change up your next grilled cheese and maybe, just maybe, improve on perfection.

    Make a dipping sauce
    We like a sweet-savory mixture like 3 Tablespoons of apricot jam mixed with a tablespoon of Dijon mustard.

    Use cheese on the outside
    Finely grate a hard cheese, like Parmesan or Pecorino-Romano, then lightly oil your bread and press it into the grated cheese. Cook over medium heat - the outside will get nice and brown and have a crisp, cheesy coating.

    Related: 10 Grown-Up Grilled Cheese Sandwiches

    Add kick (or crunch!)
    Pepper jelly or spicy, grainy mustard are both great complements to the richness of a grilled cheese. For crunch, we layer in some thinly sliced apple, pear, even the peppery green escarole.

    Lighten it up
    After some serious experi

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  • sdgfs

    Martha Stewart answers top questions about ingredients commonly used in cooking and baking.

    Q: How do regular and Dutch-process cocoa powders differ?

    A: The numerous varieties of cooking ingredients on supermarket shelves can leave even the most seasoned chef wondering what to choose. Let Martha clear up the culinary confusion.

    Both types of cocoa powder come from cocoa beans that have been fermented, dried, roasted, pressed, and ground. In the Dutch process, the beans are also treated to make them less acidic, resulting in a darker powder. Although some favor the flavor of the regular version, our editors find that Dutch-process cocoa powder has a smoother, more chocolaty taste and disperses more readily in liquids, making it easier to stir into batters and hot chocolate. But, because Dutch-process powder is neutral to slightly alkaline, the reasoning goes, it may not react with baking soda properly and could inhibit rising. Bottom line: With baking, it's always safes

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  • By: Julia Warren

    We'll do almost anything to reclaim a bit of our weeknight time-except sacrifice a delicious dinner. Get the best of both worlds by using a make-ahead recipe: Do most of the work when you have time, like on weekends, and put just a few finishing touches on your dish when you're ready to eat. Here are five time-saving strategies to get your dinnertime off to a running start.

    Freeze then reheat.
    Soups are great meal options to store in the freezer and reheat on the fly. For safe freezing, cool the soups to room temperature first. Storing them in freezer-grade quart bags are great space savers in this scenario.

    Prep ahead.
    Keep vegetables and grains in mind when deciding what to prepare on a weekend. Precooked ingredients like rice and quinoa can be quickly reinvigorated with a bit of heat and a splash of chicken broth.

    Related: 12 Make-Ahead Appetizers

    Marinate.
    Marinating meat is a hands-off way to inject flavor into a recipe. If the marinade is acid-free, you can

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  • Martha Stewart Living



    Mix ice cream, stout, and a dash of luck for a decadent dessert-cocktail perfect for St. Patrick's Day. This recipe is a alcohol-infused version of a root beer float: vanilla ice cream topped with Irish stout. With the ice cream sweetening the rich beer, the float is as much a dessert as it is a drink. Scoop ice cream into a pint glass, and pour in enough stout to fill it. One pint of ice cream and one 12-ounce bottle of beer will yield 2 servings.

    Get the How-To for the Shamrocks Swizzle Stick

    More from Everyday Food:
    Creative Cupcake Decorating Ideas
    Beautiful and Delicious Easter Desserts
    50 Healthiest Main Dish Recipes
    Favorite One-Pot Meals for the Family
    Sweet Snacks Under 200 Calories

    ...Read More »

  • Giant Chocolate Sugar Cookies


    This recipe yields eight huge and delicious chocolatey cookies. If you'd prefer small cookies, the dough can make about 25-30 bite-sized treats.

    Related: 45 Great Cake Recipes

    Ingredients
    1 1/2 cups all-purpose flour
    1/2 cup good-quality unsweetened Dutch-process cocoa powder
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/2 cup (1 stick) unsalted butter, softened
    1 1/2 cups sugar
    1/2 cup vegetable shortening, substitute 1/2 cup unsalted butter, melted and cooled
    1 large egg
    1 1/2 teaspoons pure vanilla extract

    Related: 16 Easter Cupcakes We Love

    Directions
    1) Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.

    2) Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or additional butter). Add egg and vanilla; mix until creamy. Redu

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  • Spaghetti with Fresh Tomato Sauce


    Recipe copyright 2012 by Eugenia Bone.

    Prep: 25 mins

    Total time: 25 mins

    Servings: 6

    More: 15 Minute or Less Main Dishes

    Ingredients:

    2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)

    1/4 cup fresh basil leaves

    1 tablespoon flat-leaf parsley

    1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired

    1/4 cup extra-virgin olive oil, plus more for drizzling

    Coarse salt and freshly ground pepper

    1 pound spaghetti or other pasta

    Grated Parmesan cheese, for serving (optional)

    Related: Quick Dinners

    Directions:

    1) Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).

    2) Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

    Mor

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  • Slow-Cooker Beef and Cabbage

    Isn't technology wonderful? We love knowing that we can throw ingredients into our slow cooker, then disappear for four hours only to find dinner completely made when we get back. Despite being an amazingly simple process (just press "start"), slow cooking can have some hidden setbacks. Get the most out of a meal-and your time-with these five helpful tips.

    Related: Slow-Cooker Beef and Cabbage

    1) Opt for tough, cheap cuts. The slow cooker offers nothing but time and that's exactly what tough cuts of meat need. Over those long hours, your cooker will trap the moisture and break down tough connective tissue until it melts in your mouth. Plus, you'll save money buying cuts that other people think are undesirable, or too hard to cook. Try chuck steak; it's the filet mignon of the slow-cooker world.

    2) To brown or not to brown? The whole point of a slow cooker is to minimize work, but browning meats and vegetables adds more flavor to any dish. If you want to make life ea

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