Quiche Crust For One
Flaky, Foolproof Quiche Crust for One (Because You Deserve Brunch Too) If you’ve ever bitten into a quiche only to be met with a soggy, sad crust—you know the betrayal. But fear not: this recipe has your back (and your bottom). This single-serving quiche crust is buttery, crisp, and doesn’t require a culinary degree to …
Dutch Baby Pancake
While the name says Dutch, this is an American thing created in Seattle, WA at Manca’s Cafe in the early 1900s and they trademarked the name in 1942. It’s traditionally done in a cast iron skillet but so long as nothing is going to melt, any oven safe pan will do. Dutch Babies are super …
Dry vs. Sweet White Wines: What’s the Difference and When to Use Them
My most recent recipe Cheese Ramekins uses a dry white wine, I chose a Sauvignon Blanc. Wine can be confusing because there are so many different types because whether you’re sipping or sautéing, understanding the difference between dry and sweet white wines matters, so let’s discuss and hopefully make it easier next time your staring …
How To Supreme An Orange
If you’ve ever bitten into a fruit salad and thought, “Dang, this orange segment is smoother than my last breakup,” chances are you’ve met a supremed orange. Supreming (yes, it’s a verb in chef-land) is a fancy way of saying you’re removing all the bitter pith and membranes so you’re left with just juicy, clean …
Creamy Orange Chicken Salad – A Bright, Crunchy Twist on the Classic
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Antipasti Salad for One
Traditional antipasti is meats, cheeses and pickled vegetables served cold on a tray as appetizers or a first course. The word comes from the Latin ‘anti’ meaning before and ‘pastus’ meaning food, in Italian pastus is pasto so you have Antipasto. It is meant to get the appetite going. Antipasti is the singular meaning one …