Streams

Leonard's Questions: Daniel Eagan

Friday, December 18, 2009

Daniel Eagan is a fan of mountain climbing! Find out what else he revealed to us after his appearance on The Leonard Lopate Show.

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Leonard's Questions: Lidia Bastianich

Monday, December 14, 2009

Lidia Bastianich stopped by The Leonard Lopate Show to talk about the plays and books that have moved her the most!

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America's Test Kitchen's Chocolate Pots de Crème

Monday, December 14, 2009

 

Why This Recipe Works: Classic pots de crème can be finicky and laborious, requiring a hot water bath that threatens to splash the custards every time the pan is moved. In addition, the individual custards don’t always cook at the same rate. We wanted a user-friendly recipe that delivered ...

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Lidia Bastianich's Chocolate Bread Parfait

Monday, December 14, 2009

 

(Serves 6)

This recalls for me the chocolate- and- bread sandwiches that sometimes were my lunch, and always a special treat. And it is another inventive way surplus is used in Umbrian cuisine, with leftover country bread serving as the foundation of an elegant layered dessert. Though it is ...

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America's Test Kitchen's Butternut Squash Soup

Monday, December 14, 2009

 

Why This Recipe Works: Butternut squash soup strikes a perfect balance between nuttiness and sweetness. But getting that balance right depends on selecting just a few key ingredients so the sweet squash flavor can take center stage.

We found our answer to intense squash flavor in the squash’s seeds ...

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Lidia Bastianich's Sausages in the Skillet

Monday, December 14, 2009

 

(Serves 6)

The Umbrian town of Norcia is, among other distinctions, so famous for the skill of its pork butchers and the quality of their products that the term norcineria throughout Italy designates a shop that purveys pork and pork specialties of the highest quality—and nothing else. This is ...

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America's Test Kitchen's Foolproof Pie Dough

Monday, December 14, 2009

 

Why This Recipe Works: Unless you’re a practiced pie baker, it’s hard to get the same results every time. While we think our All-Butter Pie Dough (page 560) and Basic Pie Dough (page 558) are great, we wanted a recipe for pie dough that rolls out easily every time ...

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America's Test Kitchen's French Chicken in a Pot

Monday, December 14, 2009

 

Why This Recipe Works: Poulet en cocotte (chicken in a pot) is a classic French specialty—at its best, it’s a whole chicken baked with root vegetables in a covered pot that delivers incredibly tender and juicy meat. Sounds simple, but it’s actually more challenging than throwing chicken in a ...

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America's Test Kitchen's Best Drop Biscuits

Monday, December 14, 2009

 

Why This Recipe Works: Drop biscuits have many things going for them: a crisp outer crust, a tender, flaky interior, and a simple, no-nonsense method. There’s only one problem—they’re often not very good. Too many are dense, gummy, and doughy or, on the flip side, lean and dry. Drop ...

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America's Test Kitchen's French Omelet

Monday, December 14, 2009

 

Why This Recipe Works: In contrast to half-moon diner-style omelets, the French omelet is a pristine rolled affair. The temperature of the pan must be just right, the eggs beaten just so, and hand movements must be swift. We decided to ditch the stuffy attitude and come up with ...

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America's Test Kitchen's Prime Rib

Monday, December 14, 2009

 

Why This Recipe Works: Most of us cook prime rib only once a year, if that, and don’t want to risk experimenting with the cooking method—especially when the results are no better than mediocre. We thought that a special-occasion roast deserved better and wanted to find the best way ...

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America's Test Kitchen's Skillet Lasagna

Monday, December 14, 2009

 

Why This Recipe Works: Lasagna isn’t usually a dish you can throw together at the last minute. Even with no-boil noodles, it takes a good amount of time to get the components just right. Our goal was to transform traditional baked lasagna into a stovetop skillet dish without losing ...

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Leonard's Questions: Clotilde Dusoulier

Friday, December 11, 2009

What does Clotilde Dusoulier adore? Find out here!

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Leonard's Questions: Steve Tyrell

Thursday, December 10, 2009

Who would Steve Tyrell spend his last day on earth with? Steve tells us who and more after his appearance on The Leonard Lopate Show.

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Tarte Tatin

Thursday, December 10, 2009

 

Tarte Tatin

from I Know How To Cook

 

Preparation time: 25 minutes

Cooking times: 30 minutes

Serves 6

 

1 quantity basic pie dough

Scant 2/3 cup superfine sugar

 

For the filling:

1 pound 2 ounces apples

3 tablespoons butter

 

Preheat the oven to 400º ...

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Beef Bourguignon

Thursday, December 10, 2009

 

Boeuf Bourguignon

from I Know How To Cook

 

Preparation time: 20 minutes

Cooking time: 2 ½ hours

Serves 6

 

1 tablespoon oil

3 ounces pearl onions or shallots

3 ½ ounces small bacon cubes

1 pound 8 ½ ounces stewing beef, cut into pieces

Scant ¼ cup ...

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Onion Soup

Thursday, December 10, 2009

 

Soupe á L’Oignon ou Potage Parisien

from I Know How To Cook

 

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 6

4 tablespoons butter
9 ounces onions, finely chopped
½ cup flour
6 1/3 cups any stock, hot
Salt and pepper

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Leonard's Questions: Lily Tuck

Monday, December 07, 2009

Lily Tuck is a fan of horse racing! See what else she revealed during her appearance on The Leonard Lopate Show.

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Leonard's Questions: Elizabeth Benedict

Monday, December 07, 2009

Elizabeth Benedict tells us about her favorite movie, kind of music, and more after her appearance on The Leonard Lopate Show!

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Leonard's Questions: Julie Powell

Friday, December 04, 2009

Julie Powell likes reading David Foster Wallace. Find out what else she told us she liked during her appearance on The Leonard Lopate Show.

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