A bunch of beets with the greens attached do double duty. Roast the beets and stems and sauté the greens (they taste, well, like beets and their texture is similar to Swiss chard). No greens attached? Use a small bunch of Swiss chard. Argan oil is best known as a beauty product, but food-grade bottles shouldn’t be overlooked for their culinary applications. Its flavor is intensely nutty similar to toasted sesame oil. That said, it may be difficult to locate, so feel free to substitute toasted sesame oil.
Author: Chef M
For a Kick-Back, Emeril-Inspired Weekend When You Want To Enjoy life, serve this recipe. Make it your main course with a side platter of tomatoes or grilled vegetables. Your guests will gobble it all up. If you have a smaller gathering and don’t want to invest in a whole tenderloin, buy a couple of beef fillets to grill and slice instead. Use Italian or semolina bread for the bruschetta.
Inspired by traditional Eastern European breads, this dark rye is sweetened with a deep-amber-colored molasses. The subtle sweetness carried by these loaves is complemented by the tangy rye undertones.
When I was a kid, my favorite school lunch was cinnamon raisin bread with cream cheese, no crust. This sourdough version is a delightful upgrade and will please both grown-ups and kids alike. Plump raisins and walnuts are added for texture and crunch, and the loaf will make your whole house smell warm and cozy while it bakes. About the Dough: To create a good swirl, you’ll need to stretch the dough into a long, thin rectangle. The longer the rectangle, the more swirls will form in the loaf. It doesn’t have to look perfect, but the idea is to…
I make this stew at least once a week during the winter, and I love the addition of sweet potato noodles. They give it an extra level of heartiness that is so delicious and keep this a one-pot recipe. This is the perfect Sunday night dinner—I make a big batch and have the leftovers for lunch the rest of the week!
In The Hobbit, when Bilbo and his companions find refuge at Beorn’s home after fleeing the orcs, the man-bear treats them to toast with cheese from his goats and honey from Mirkwood.
The French are geniuses when it comes to pastry. And I don’t mean that they’re technically, traditionally pastry wizards (which they are); I mean that they are wonderfully inventive when it comes to creating spectacular pastries out of foods that less imaginative cooks might deem unusable. Did you know that the French translation of bread pudding, gateau plubelle, is actually “garbage cake”? And that French toast, pain perdu, translates to “lost bread”? And these are both among our most popular offerings at Flour. Twice-baked brioche, or bostock as it is called in some bakeries, is a pastry that uses up…