Definitely not a foolproof take-it-to-work lunch, but for those that work from home (or want to save this for the weekend), we love whipping together some crêpe batter the night before, letting it rest and then filling it with whatever we’ve got on hand for lunch the next day. It’s warm, it’s satisfying and it’s quick.
This weekend you might find yourself inundated with hard boiled eggs. Of course there are lots of different recipes you could incorporate them into but we’re rooting for the humble egg salad sandwich. It’s hearty, satisfying and surprisingly versatile in these eight recipes we’re jonesing to try out.
For Valentines Day this year we made individual portions of tiramisu in small coffee cups. Soon after that we used our rag tag collection of espresso cups for 3-4 bites of some very dense chocolate mousse. Now we’ve fallen in love with these individual spoonfuls of crème brulée and love the idea of desserts made for one delicious bite.
When the weather outside is chilly and you have a lot of people to feed it’s nice to have some standby dishes that are easy to make, delicious, and unquestionably comforting. Enter Gratin Dauphinois — a recipe born in the French Alps that combines scalloped potatoes, cream, and garlic all baked to perfection.
Growing up there was one cookbook that stood out among the rest: the bright yellow tattered copy of La Cuisinière Provençale, a classic French cookbook originally published in 1897 that favored simple recipes without superfluous fuss or drama. One of our favorites is a surprisingly simple recipe for the quintessential French cookie: Madeleines.
We realized that we’ve been in a total rut with packing the kids’ lunches. One likes ‘meat and cheese’ sandwiches and the younger one is down to only accepting something with peanut butter and jelly. We’re not about to go avant garde on their lunches, but we’d like to introduce them to some other flavors and some more fun at lunchtime.
Maybe you’re still eating light, or maybe you just don’t like drinking that much. Either way, it can be tough to find non alcoholic cocktails that have complex flavors and feel grown up. So as you plan your Valentine’s Day celebration consider these mixed drinks that skip the alcohol but are still every bit as festive:
Bacon is one of life’s great pleasures. Crispy, salty, and hot, it complements eggs and hash browns, sandwiches and desserts. But anyone who’s been served a lump of greasy, soggy bacon knows how important it is to cook it to perfection.
This week has been a wet and dreary one in LA. So yesterday, in an effort to cheer up the kitchen and fill the fridge with something we could eat for a couple of days, we broke out dad’s recipe for ratatouille.
These days we’re looking for something hearty to fill us up and warm us at the end of a long day that ends deep into the dark. What we want is something simple and satisfying, a nice warm soup that can be made ahead of time and reheated. One that heats us up but doesn’t add pounds or guilt:
When you hear the word dumpling, what does it make you think of? Asian pot stickers? How about tamales, ravioli or bread pudding? Well according to the authors of The Dumpling, those all fit into the same category, and they set out to show us how through a big batch of Hungarian bread dumplings.