Are you ready to whip up a homemade pizza that rivals the local takeout? Preheat your oven and head on over to KitchenAid’s blog, The Kitchenthusiast, where I’m sharing my Top 10 Tips for Making Pizza At Home.
Then ditch those delivery menus and put your pizza-making skills to the test with five of my favorite pizza recipes, plus a recipe for the ultimate homemade pizza dough.
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Crêpes, macarons, pain au chocolate, cassoulet, beef Daube, tarte Tatin—you name it, I ate it while in Paris. But the truffles. Oh my, the chocolate truffles.
Silky ganache rolled into poppable bites bathed in a bowl of cocoa powder. We have James Beard Award-winning cookbook author Patricia Wells to thank for bringing this recipe into our worlds. And I can guarantee you this is one when just a taste just isn’t enough.
I had the pleasure of attending Patricia’s cooking program in Paris last week, and the five days of wining and dining fruited many an I’ll-keep-this-forever recipes. But the chocolate truffles proved to be a standout. So when I shared a photo of the truffles on Facebook and Instagram, I wasn’t all too surprised the posts were met with a chorus of comments. “Recipe?” “Recipe please!” “Can you share the recipe?”
Ask and ye shall receive. I owe huge thanks to Patricia for hosting such a spectacular weeklong program in her Paris kitchen, complete with walking tours of the city’s best markets and a meal-of-a-lifetime at Guy Savoy. (Two words: Artichoke soup.)
Whether you’re in need of a hostess gift, a holiday gift, or simply want to give yourself a gift, one thing is certain: Patricia’s chocolate truffles recipe has you covered.
What’s not to love about a classic chicken stir-fry? It’s quick. It’s flavorful. And more often than not, it comes with way less post-meal guilt than Chinese takeout favorites. This recipe for Chicken and Broccoli Stir-Fry delivers on all those fronts, and then some.
Head on over to the Better Homes and Gardens Delish Dish blog, where I’m wok’ing you through (oh boy…) this easier than ever recipe and also sharing my tips for mastering the stir-fry technique. Got 30 minutes? Then you’ve got a meal with maximum flavor and minimum fuss.
Beer in waffles? Has this lady lost her mind?
I know what you’re thinking, but trust me on this one. You see, it all comes down to carbonation.
Carbonation aerates a batter. An aerated batter is a lighter batter. A lighter batter results in fluffier waffles. Fluffier waffles make for happier eaters. Happier eaters are … happy … er … people. You get the picture.
Today’s carbonated beverage of choice is a good ol’ Guinness beer. Because it just wouldn’t be St. Patrick’s Day without a taste of the iconic, rich, frothy suds … and perhaps a Cheesy Leftover Mashed Potato Pancake or two.
And it just so happens that Guinness beer pairs beautifully with chocolate, thus the swap of maple syrup for chocolate syrup. Finish it all off with a touch of green (shout-out to the chopped pistachios) and your St. Patrick’s Day celebrations just got a whole lot sweeter.
How do you cook the perfect steak?
Do you sear it on the stove? Do you broil it in the oven? Do you sear it then broil it? The options are endless, but one thing is certain: It’s easier than you might think to cook a restaurant-worthy steak from the comfort of your kitchen. And it all comes down to a series of simple steps, from choosing your cut and strategizing your seasoning, to picking the right pan and testing for doneness (hello, medium-rare perfection!).
I’m sharing tips for all of the above and more over on KitchenAid’s blog, The Kitchenthusiast. So cancel those steakhouse reservations, check out my tips, and then put your skills to the test with top-rated recipes for The Ultimate Asian Flank Steak and 30-Minute Mongolian Beef.