We wanted to create a pasta dish that brought out the delicate, earthy flavor hiding in supermarket mushrooms. We selected cremini mushrooms, which have a meatier texture and a more intense, woodsy flavor than button mushrooms but are still readily available. Butternut squash heightened the dish’s wintertime appeal and gave it heft and a subtle sweetness that perfectly complemented the mushrooms. To start, we sautéed the mushrooms with shallots, garlic, thyme, and a small amount of salt to help the cremini release their liquid, then added the squash. The liquid released by the mushrooms was just enough to steam the…
Author: chefalice
Salty pancetta and fresh, sweet peas are a classic combination and pair well with pasta, which eagerly takes up the pancetta’s rich flavors. Add in hearty but quick-cooking baby kale and you have a simple, fresh pasta dish with a meaty backbone. To start, we rendered the pancetta, reserving the crispy pieces for garnish and using the fat to bloom lemon zest and garlic. Then we added white wine, chicken broth, and water to build a savory cooking liquid for our pasta. As our pasta approached doneness, we stirred in baby kale and peas. A quick, vigorous stir with the…
Say goodbye to store-bought! These fish sticks are easy to make, and even freeze well, and they contain none of the high-carb junk (like wheat flour and cornstarch) you’ll find in traditional fish sticks. This is a smart swap you’ll be proud to feed to your family!
Weekday dinner doesn’t have to be boring! These steak rolls come together quickly and can even be prepped the night before. Feel free to switch up the filling with your own favorites, such as spinach with provolone or even Parmesan and asparagus spears.
No problem is an option for a sweet treat you can enjoy.
You said it, enjoy your favorite delight in a matter of minutes right from the microwave.
Baking a batch of these ultra-moist cupcakes is a great way to use overripe bananas; keep a bunch in your freezer (unpeeled) and thaw when you’re ready to use. You can substitute walnuts for pecans, or leave the nuts out entirely. Caramel buttercream makes a satisfyingly sweet topping; cream-cheese frosting and chocolate–sour cream frosting are also good choices. Left unfrosted, the cupcakes can be enjoyed any time of day.
Malted milk powder gives these chocolate cupcakes a nostalgic flavor reminiscent of a soda-fountain favorite. So as not to overpower the taste of malt, use a mild-tasting Dutch-process cocoa powder, such as Droste.