Professional Techniques & Classic Recipes Perfected for Home Kitchens
I’m pulling all the stops with this cake, taking on a new take with this old fave! I’m melting dark chocolate directly into the batter, I’m using simple syrup that professional bakers swear by and on top of that, I perfect the step by step technique that will result in […]
The reason I say “Greek-Style” is that this salad includes lettuce. Although, we often get lettuce when we order Greek Salads in many restaurants, the traditional Greek Salad does not have any lettuce in it. Traditionally, Greek Salad is a simple combination of juicy tomatoes at the peak of their […]
What can I say about this classic dish? Spaghetti and Meatballs is probably one of the most known classics. Executed well – and you got yourself a phenomenal dinner for just you or worthy of any company. If you have little kids, chances are, they adore meatballs, just like mine […]
This salad is absolutely one of my favourites. It’s simple and quick enough for a simple weeknight dinner, while being an excellent choice for a special occasion meal. One more thing. Parmesan cheese… The “Parmesan” cheese you get in one of those large green jars in the middle isle of […]
Well, it’s a toss up. Both, my mushroom and French onion soups, have very deep savoury umami flavours from all the caramelization that takes place. I feel this soup does not require any additional praise. It honestly speaks for itself. It’s so deeply rich and flavourful that it deserves its […]
I first saw this cake during my college days, in late 2000s, I believe. I collected any and all interesting or vintage recipes (actually I did that for as long as my memories go back.) The Cooks Illustrated headline stated: “This cake’s allure is the moistness it acquires after being […]
Fluffy, light as air matzo balls are basically sponges and are an amazing broth delivery system! They are basically the lightest, most delicious and fluffiest dumplings you can imagine, infused with the delicious broth.
This French Lemon tart is different from a typical North American lemon tart since the filling is not baked. Instead, the filling is prepared by making sabayon, a mixture of egg and sugar gently heated in a double-boiler on the stove top. I found that adding crème fraiche or sour […]