Refined Techniques and Timeless Recipes Tailored for the Home Cook. Food400.com is a finalist in the 2024 Canadian Online Publishing Awards for Best Blog—thank you for all your support!
To be honest, I don’t think I will ever make only a tomato soup. There’s just something so phenomenal about adding roasted red peppers to the tomato soup. Surprisingly, this soup is adored by kids! Especially when we add freshly cooked noodles and other veggies such as frozen peas.
Someone asked me for a truly crispy sweet potato fries recipe! Here you go. Using food science to achieve the crispy results! With this technique, you can finally achieve that perfect crispy texture with your sweet potato fries, turning a tricky task into a delicious success. Enjoy your crispy, golden […]
Flank steak is a flavorful but tough cut of beef that benefits greatly from marinating. Here’s why it’s crucial: In short, marinating transforms flank steak from chewy to succulent, making it a must for this lean, versatile cut. This recipe works for both, flank and skirt steak. When it comes […]
I’m thinking that going forward, I might make these one-bowl muffins much more often than banana bread. They are so moist and delicious and take only 18 minutes or so to bake.
What a phenomenal dish! Unlike the regular Bolognese, this recipe replaces various kinds of read meat with turkey; the recipe is also loaded with a ton of veggies! Bolognese is a meat sauce cooked with tomatoes, wine and milk. The addition of the milk keeps the meat exceptionally tender, doing […]
My husband loves kozyshack rice pudding. So naturally, I had to recreate it. Cooking rice in milk from the start slows down the breakdown of starches, resulting in grainier less tender rice pudding. As such, we parboil rice in water prior to adding it to milk. Rice pudding does not […]
Pizza Margherita, a beloved Italian classic, is all about achieving the perfect balance of a light and airy crust, vibrant tomato sauce, fresh mozzarella, and aromatic basil. But what if I told you that the secret to mastering this dish isn’t just in the toppings but in the flour itself? […]
This is very similar to my original mushroom soup. Except, just recently we ordered some mushroom soup from a local restaurant. We didn’t exactly like the consistency of it, but we were quite fascinated by how herbed and fragrant it was. The flavour was so strong, unlike any mushroom soup […]