Dairy

Recipe: Double-Crusted Chicken Tenders with Sriracha-Honey BBQ Sauce — Recipes from The Kitchn

(Image credit: Gabriela Herman)

Who doesn't love a chicken tender, really? I think tenders are everyone's favorite — especially at a party. These tenders are easy to make; the ingredients and steps are simple enough for novice cooks to successfully follow and do. The tenders also have the flavor and texture we crave in chicken fingers — juicy and moist with a golden brown-crust — but they are baked rather than fried (although people swear otherwise).

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Recipe: Sour Cream and Berries Brûlée — Easy Dessert Recipes

(Image credit: Joe Lingeman)

Dessert really doesn't get much easier than this. Three ingredients — berries, sour cream, and brown sugar — join forces to create a sweet treat that's juicy, creamy, crunchy, and caramelized all at once. It feels fancy and special, but it's super simple to assemble, making it the perfect choice for all your summer party dessert needs.

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Recipe: Sour Cream and Berries Brûlée — Easy Dessert Recipes

(Image credit: Joe Lingeman)

Dessert really doesn't get much easier than this. Three ingredients — berries, sour cream, and brown sugar — join forces to create a sweet treat that's juicy, creamy, crunchy, and caramelized all at once. It feels fancy and special, but it's super simple to assemble, making it the perfect choice for all your summer party dessert needs.

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Recipe: Flammekueche (Tarte Flambée) — Recipes from The Kitchn

Au revoir, Paris! Ann Mah takes us off the tourist path on a culinary tour of France's favorite regional foods.

The name translates literally to "flame cake," but flammekueche is neither a cake, nor is it on fire. Instead, it's a cross between a savory tart and a pizza, a thin sheet of unleavened dough spread generously with crème fraîche, and sprinkled with slivered onions and bacon. The result is a study of contrasts: crisp-chewy crust, tangy cream, and nuggets of salty, smoky pork.

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Recipe: Seaweed Butter — Bite-Sized Guide: Portland, Maine

It's hard to improve on the classic combination of bread and butter. But when you add dried seaweed (yes, seaweed!) to the butter, it turns the simple ingredient into a salty umami bomb you'll want to munch on any time of day.

This recipe comes to us from Chef Ben Jackson over at Drifters Wife in Portland, Maine. The cozy wine bar, known for its natural wine selection, features an inventive menu of small plates that changes nightly. One dish in particular that caught our attention was their bread and butter. That's because it's not just any bread and butter — it's bread and butter 2.0, thanks to local sourdough and house-made dulse butter.

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How To Make the Best Gluten-Free Cobbler Topping — Easy Dessert Recipes

I have fallen in love with a cobbler topping and I want to tell the world about it. Instead of a cobbler topping derived from all-purpose flour, this one is toothsome with cornmeal and toasty with oat flour. It's a cobbler topping that falls somewhere between a biscuit and a corncake. On its own, it'd be a revelation of quick breads — the perfect combination of textures and flavors for smears of butter or jam — but bake this cobbler biscuit on top of juicy ripe fruit and you'll be forever changed.

We've pulled this topping recipe out as a standalone because we believe that if you know this part by heart, you can cobble together any fruit and make an excellent gluten-free fruit cobbler. It doesn't require any hard-to-find flours or special mixing methods. Essentially a riff on a cream biscuit, this topping is changing my cobbler game this summer. Here's how to up your cobbler topping game too.

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