This pie crust recipe is known as a 3-2-1 dough because it’s made up of 3 parts flour, 2 parts fat, and 1 part water (by weight). There is a bit of sugar for a slightly sweet crust, but you could also take out the sugar and use the dough with a savory filling (in a tart, for example).Try it with our Brown Butterscotch Pie or Tart Cranberry Pie. ...
This pie crust recipe is known as a 3-2-1 dough because it’s made up of 3 parts flour, 2 parts fat, and 1 part water (by weight). There is a bit of sugar for a slightly sweet crust, but you could also take out the sugar and use the dough with a savory filling (in a tart, for example).Try it with our Brown Butterscotch Pie or Tart Cranberry Pie. ...
Read page 10 of the Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness? discussion from the Chowhound Home Cooking, Pizza Dough food community. Join the discussion today.
Learn how to make fast and easy vanilla pudding with Chowhound's recipe. Simply made with milk, eggs, and butter, this dessert is popular among adults and children...
1 Heat the oven to 425°F and arrange a rack in the middle.; 2 Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity. 3 Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using.
For this easy seared flank steak recipe, equal parts of Worcestershire sauce, Dijon mustard, and olive oil form a flavorful marinade. We recommend making a large amount and using the leftovers for a steak sandwich recipe. For more, see How to Make the Best Flank Steak or How to Pan Fry Steak.
Served with lemon soda or ginger ale, it becomes a Pimm’s Cup. Pimm’s No. 1 was created in the mid-18th century by English oyster bar owner James Pimm. The recipe is still a secret; supposedly, only six people know exactly how it is made. It has a dark, golden brown color, a medium body, and a taste of quinine, citrus fruits, and spice.
A classic of 1950s Americana, Cheeseburger Pie is the most comforting of weeknight casseroles: sautéed onion and ground beef, baked under a simple batter of flour, baking powder, eggs, and milk and a rich topping of cheddar cheese. Serve it in thick wedges with an easy celery and romaine heart salad.
Hawaij is essential to the cuisine of Yemen and is also very popular in Israel, due to the large Yemenite community there. The currylike mixture is used liberally as a rub for grilled meat, poultry, seafood, and vegetables like eggplant, and may also be sprinkled into soups, stews, sauces, and rice.
A traditional whole roast suckling pig recipe. More than just cooking a meal, roasting a suckling pig is an event. Oftentimes the pig is roasted in a wood-burning oven or outdoors, making it impractical for a lot of us.
1 Melt the butter in a medium saucepan over medium heat until foaming. Add the leek, 1/2 teaspoon of the salt, and a pinch of pepper and cook, stirring occasionally, until softened, about 3 minutes. 2 Add the broth, remaining 1 1/2 teaspoons salt, and measured pepper and bring to a boil. Add the peas and bring to a boil again.
But when a Bourbon Sour is made properly, and with the addition of an egg white, it’s easy to see why the drink’s such a classic. Game plan: You’ll need to make the Rich Simple Syrup before you begin. This recipe was featured as part of our Kentucky Derby Day menu.
When you look at your Crock Pot, what do you see bubbling inside? We see chili — the most basic, easy use for your slow cooker. It’s a protein-packed, savory, filling warm dish especially good for cold days.
1 Place cheeses in a large bowl, sprinkle with cornstarch, and toss to coat. Transfer cheese mixture to a large saucepan and add milk. Set over low heat and cook, stirring occasionally, until mixture is smooth and melted, about 10 to 15 minutes.
This Sazerac cocktail recipe is a New Orleans favorite: rye whiskey, Peychaud’s Bitters, sugar, and absinthe, served neat with a lemon-peel twist.
The Bronx, or Da Bronx, is a gin-based drink that combines both sweet and dry vermouth and is enlivened by a splash of orange juice. In the 1930s, such a demand for the Bronx Cocktail existed at New York’s Brass Rail in the Waldorf that the bar, under the tutelage of Johnny Solon, went through cases of oranges a day.
This recipe is the real deal, tracing back to Victor “Trader Vic” Bergeron Jr. in the 1930s. It comes to us via Martin Cate, owner of Smuggler’s Cove in San Francisco. (Who based it on the recipe found in Jeff Berry’s book Beachbum Berry’s Sippin’ Safari.)See Cate demonstrate how to make it in our You’re Doing It All Wrong video.And read more about the history of the drink here.
Once you’ve successfully gotten your friends and family to enjoy hummus, it’s time to introduce a new bean to the repertoire.Just as easily whipped up in dip as the classic chickpeas, cannellinis combine here with a few simple ingredients for a satisfying appetizer at any party.
An essential mix for southern Indian cooking. British manufacturers developed curry powders in an attempt to provide a ready-made spice mixture equivalent to the kari podi (podi means “powder”) that British colonists became accustomed to in southern India. Essential to the fiery cooking of southern India, sambar podi is the combination of spices that evolved into British-style curry powder.
1 Heat a gas or charcoal grill to medium high (about 375°F). Arrange 2 foil-covered bricks on one side of the grill grate. Place 2 more foil-covered bricks opposite the others, about 10 inches away. Soak 8 wide, flat wooden skewers in water for at least 30 minutes.
Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry. Season and serve. CHOW note: We tried this recipe with dried, grated, unsweetened coconut (available in health food stores), and it was delicious. Do not use sweetened shredded or flaked coconut.