"My first day on the job, they asked me to make the hollandaise. I was 17 and had gone to culinary school, so it seemed easy enough. But I took one look at the giant cast-iron stove they were using—it was literally glowing red—and told the chef that it was too hot. And 32 egg yolks? That was too many! He sent me off to pick chervil instead. (One problem: I didn't know what chervil was.) It took me a month of burned forearms and scrambled eggs, but I got it. I learned to make a figure eight with the whisk so it touches all sides of the pan; to keep my hand on the base of the pan to make sure it's just warm, never hot; to whisk the eggs until they are foamy and airy before slowly pouring in warm clarified butter; and then, that squeeze of lemon. Today, when I cook hollandaise at home, I make it in a blender."
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Fluffier, fresher, and fancier than anything from a tub or can.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.