SnacksHomemade Chicken Nuggets
Minced chicken rather than chopped, which is what gives the smooth bite of the ones from a box — except you can see everything that went in.
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Generous, unfussy and built for sharing.
35 recipes found · showing 13–24 (page 2 of 3)
SnacksMinced chicken rather than chopped, which is what gives the smooth bite of the ones from a box — except you can see everything that went in.
SnacksFried, then tossed in nothing more than cayenne pepper sauce and melted butter. That emulsion is the entire recipe, and it is why bottled buffalo sauce never tastes the same.
SnacksBaking powder and an overnight sit in the fridge, and the skin comes out of the oven as crisp as fried. No pan of hot oil, no clearing up afterwards.
BakingMixed until barely combined and baked hot to start, which is what throws up the high domed top. A smooth muffin batter is a failed muffin batter.
BakingA reverse-creamed sponge, which coats the flour in butter before any liquid arrives. Less gluten, finer crumb, and a cake that stays tender for two days instead of one.
BakingYeast-raised and fried for barely a minute a side, then glazed while still hot so it soaks in and sets to a thin shell rather than sitting on top as icing.
DessertsDense, tall and barely sweet, baked in a water bath and then cooled with the patience of a saint. Every crack in a cheesecake is a cooling mistake, not a baking one.
BakingBrowned butter, chopped chocolate rather than chips, and a rest in the fridge. Three small changes that turn a decent cookie into one worth the oven being on.
DessertsTwo kinds of apple, cooked down before they go anywhere near the pastry. That precooking is the whole answer to the hollow dome every apple pie threatens to become.
SaladsEverything chopped to the same size and laid out in stripes rather than tossed. The arrangement is the recipe — you dress and mix it at the table.
SaladsAnchovy mashed to a paste, egg yolk whisked to an emulsion, and croutons fried in the garlic oil. No bottled dressing comes close.
SnacksScore the sausages, steam the buns, and make a quick pickled onion. Three small steps that take a hot dog from stadium food to something you would serve on purpose.