The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.
This yeast bread recipe from Ken Forkish is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.
Author: Ken Forkish
This trick will alter and augment your cooking: Pour boiling water over sliced or diced red onions, then transfer them to a solution of vinegar, sweetener, and salt. The onions will brighten into a gaudy...
Author: Mollie Katzen
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
These will be sweet and chewy when done and are the perfect decorations for carrot cake.
Author: Claire Saffitz
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Author: Andy Baraghani
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
Author: Victoria Granof
