Butter makes it better
Roasting a chicken can be intimidating, but I believe it’s an important cooking skill to have. It’s perfect for a long weekend, or for a dinner party, and it makes great leftovers. And this roast chicken with garlicky potatoes is a great place to start! …
Salted caramel cheesecake. I almost feel like I don’t have to write anything else….if you need to be talked into eating cheesecake, you’re someone who needs cheesecake the very most. Especially this gorgeously rich salted caramel cheesecake. Each bite is perfection. Sweet, salty, and outrageously …
Caramel is delicious, but salted caramel is something else. Especially this salted caramel sauce. Whether you drizzle it on ice cream, use it to soak a chocolate cake, or dip apple slices in it….you’re in for a good time.
A few notes: if you’d like to make regular caramel sauce, simply leave out half of the salt. Also, you must watch your caramel sauce the whole time you’re making it. It’s not a hard thing to make, but it can scorch if you leave for even a few minutes.
It’s also okay to have a spectrum of colors. The longer you leave your sauce on the stove, the deeper and richer it will be. But especially if you’re a first-time caramel maker, I’d say it’s better to be safe than sorry. Most of all, if something does go wrong, try again. Because when salted caramel sauce does turn out right, it is a delightfully sweet and creamy thing. Enjoy!
Begin by measuring everything and getting it ready. Next, find a large saucepan (larger than you think you’ll need), and mix the sugar and water well. Cook at medium heat until the sugar has dissolved and the mixture begins to bubble. Turn the heat to high and stop stirring. Watch for an amber color, which may take from 5-10 minutes. But DO NOT WALK AWAY.
When it’s reached a nice amber color (don’t worry; there’s a spectrum in which you’ll be safe), remove the saucepan from the heat, slowly add the cream, and keep whisking. (I’d recommend wearing an oven mitt on your stirring hand.)
Once the mixture has reached a nice consistency and the cream is mixed in, add the butter, vanilla, and salt. Pour into a glass bowl or jar to chill. The caramel will thicken as it cools. Taste your salted caramel sauce once cool, and add more salt if needed. Enjoy!
A quick bread that takes an hour tops, and is impressively buttery and craggy? I’m in! This Irish soda bread is easy and sweet, with a hint of tang. Eat it with your corned beef and cabbage for St. Patrick’s Day, or slather it with …
I wasn’t originally a fan of beets. Let’s just say they’ve grown on me. Especially since eating this gorgeous roasted beet salad. Beet salad might not seem like something you’d love to eat, but this roasted beet salad with honey lemon dressing is. The leafy …
I do love this potato leek soup. This is the perfect soup for when you feel that winter has been SO long that spring must be right around the corner. It’s rich and easy, as a winter soup should be, but the leeks always remind me of sunshine and green things.
A few notes about leeks: you may not be familiar with them, but they’re lovely. They’re like the more poised and socially acceptable cousin of the onion. But they can be beasts to clean properly. I always forget which parts you’re supposed to eat, so I thought I’d attach this helpful link.
Most supermarket chicken broth is just fine, but don’t forget that it’s also so easy to make your own! Find the instructions here.
Melt butter in a large pot and cook the leeks until tender and fragrant, for about 15 minutes. Add the potatoes and chicken broth. Carefully stir in the cornstarch until it dissolves, and bring everything to a boil. Reduce to a simmer, pour in your heavy cream, and allow to simmer for 30 minutes.
While the soup is simmering, fry up some lovely crunchy bacon for the top. (This is optional, but highly recommended.) Just before the soup is done, add paprika, rosemary, and thyme, and salt and pepper to taste. Enjoy your potato leek soup with bread or crackers for scooping up every last delicious drop.
Happy Valentine’s Day! These lemon strawberry entremets would be perfect for any time of year, but they’re ideal for Valentine’s Day. The lemon and strawberry keep it light and fruity, but the ganache adds a silky richness that makes it perfect for the holiday. A …
Boeuf bourgignon is one of Julia Child’s signature dishes, and for good reason. It may look like beef stew, but it is gorgeously complex. Thick chunks of beef melt in your mouth as the steamy scent of herbs wafts up from your bowl. Boeuf bourgignon …
Most salad ingredients may not be in season, but citrus fruits are bountiful and extra sweet at this time of year. This winter citrus salad is the perfect plate to chase away any blues. I call it a winter salad, but a basil-mint citrus salad would be a light and fresh delight year-round.
Something about the way the sweet, tangy citrus interacts with the more earthy and complex dressing makes this salad a winner. It would be great as an appetizer at a dinner party, a treat at a baby shower, or as a light dinner on nights when you don’t have the energy to make anything else. I love recipes that give a lot of flavor for very little time, and basil-mint citrus salad is definitely one of those recipes. I hope you love it!
Note that this salad serves two people, but it doubles beautifully.
Begin by peeling each fruit and removing as much of the bitter pith as you can. (I recommend just slicing most of it off, but I am not a patient person.) Slice each fruit into thin wheels and arrange on each plate.
Make the dressing by mixing together the lime juice, honey, olive oil, basil, mint, and salt. Adjust seasoning to taste, and drizzle a healthy amount of dressing over each plated salad. Enjoy!