Why It Works A food processor makes short work of the stiff dough, so it only “kneads” for about 90 seconds. Refrigeration allows the dough to rise slowly and steadily, for better flavor and more precise timing. Boiling gelatinizes starches on the surface of the dough, giving the rolls a crisp, glossy, and more deeply
Why It Works All-purpose flour gives the dough strength to hold its shape in the oven, preserving any sort of decorative design. A blitz-style ratio of flour to butter creates a dough that’s pliable but strong, making cracks and tears a thing of the past. One round of folding provides eight major layers with minimal
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy. Look no further! This roasted turkey recipe is the absolute juiciest, fool-proof turkey recipe you will ever need. You’ll have the confidence to make a perfect turkey every time. This deliciously seasoned turkey will be
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy. Quinoa, strawberries, blueberries, blackberries, and mango combine in this incredible salad. The fresh fruit and quinoa are glazed with a honey lime dressing and it will be a hit wherever it goes! I am obsessed with
Why It Works Cooking the chicken in butter browns it quickly, keeping the interior juicy. Scrunching up the phyllo topping yields a great textured look, while also making the ultra-thin pastry easy to work with. The first time I tasted spanakopita, I was 10 years old and eating at a buffet lined with trays of
Why It Works Massaging the greens and combining them with warm sautéed aromatics wilts them sufficiently, eliminating the need for precooking. Gently folding crumbled feta into the greens leaves large curds running through the pie. Trahanas (or rice, barley, or couscous) in the filling absorbs moisture from the greens as they cook in the oven
Why It Works Vigorously tossing the noodles with bacon fat and the seasoning liquid helps create a creamier sauce that clings more readily to the noodles. Katsuobushi and bacon have complementary savory, smoky flavor profiles. Mixing an onsen egg into the noodles tempers the salinity of the seasoning and adds richness. What if you took
Why It Works Unlike oil, butter browns as it cooks to lend the soup a bit of nutty depth. Carrot purée adds an earthy sweetness to balance the acidic tomatoes, and creates a creamy consistency without the need for much cream. A small pinch of baking soda will tame any unwanted acidity in the soup.
It’s a simple as it sounds: Dress up sweet and nutty roasted broccoli with savory, crisp Caesar-flavored breadcrumbs. Serious Eats / Amanda Suarez Why It Works Adding anchovy paste, garlic, and lemon zest to breadcrumbs creates an instantly recognizable Caesar flavor profile. Adding the lemon zest to the breadcrumbs off heat helps the zest retain
Why It Works Egg yolks give this layer cake a rich color and custard-like flavor, like a cross between yellow cake and pumpkin pie. A blend of pumpkin purée and milk ensures the batter is flavorful, but not too thick. The unique pH and starch behavior of bleached cake flour keep this cake fluffy and