Talk about a dynamic duo! This brunch dish combines flaky, buttery puff pastry with deliciously runny eggs. And we are HERE FOR IT. Plus, this recipe is easy enough to scale up for a crowd at your Easter or Mother’s Day celebrations.
If you're like us, there's a bag of tortillas in your grocery cart pretty much every week. And while we'll never admit to getting bored with our go-to taco setup, it's always a good idea to mix things up. When we're feeling ambitious we do that by making corn tortillas from scratch using our trusty tortilla press. Those DIY tortillas make us wish every day was Taco Tuesday.
Ryan and Dylan use a sheet pan to make spatchcock roasted chicken with cauliflower, olives and salsa verde. After that, Ryan tackles a chicken and walnut pesto sheet pan pizza that will serve any crowd. He even shares a few smart pizza-making tricks to help you along the way.
Behold: The boneless, skinless chicken breast. A completely blank canvas that's at your service to add lean, affordable protein to any meal. An ideal weeknight go-to. But, as perennially popular as chicken breasts are, cooking them perfectly is still a challenge. But not any longer. Tonight's the night you make the perfect baked chicken breast: moist, juicy and ready to blow your mind.
Fried carbs: yum. Fried carbs involving spring-roll wrappers filled with sweet bananas and jackfruit, rolled into crêpe-like tubes, then crisped up in the pan? Triple yum. Enter the Filipino street food known as turon, aka banana lumpia.
If your spice cabinet is anything like mine, it's a fun house. I love browsing through my collection and being surprised by what I find (hello, Urfa pepper!). But when I'm actually cooking, I definitely have my go-tos. Here are the 15 essentials every cook should keep around.
This is NOT your run-of-the-mill guacamole. It's a delicious twist that takes the summer staple straight into fall with sweet, juicy pomegranate seeds and crunchy walnuts. Find more like this in our class, Essentials of Mexican Cooking with Rick Bayless.
I grew up eating borderline-obscene amounts of applesauce. This was mostly because both my mom and my grandma made it every fall, and each had their own personal touch — which meant double the apple sauce eating for me!
One of our very favorite thing about summer is the fresh produce we get to shop for at our local farmers' market. We love taking it slow, winding up and down the aisles to inspect everything and getting totally inspired (and hungry!). Market shopping is also a prime chance to chat it up with the wonderful farmers who know our food better than anyone else. These five questions are a great place to start: