I’ve always thought of tiramisu as a “restaurant dessert.” You know – one of those fancy desserts that you would never think to make at home.
This is mostly because tiramisu is one of two desserts that my mom always orders at restaurants (the other being crème brulee; she likes a classic). I’d honestly never encountered tiramisu outside of a restaurant setting!
But a few years ago this changed when we hosted our first Christmas dinner and my mom requested tiramisu for dessert. I was definitely a little fearful, but went into “what’s the worst that could happen?” mode.
It turns out that making a good tiramisu at home isn’t really all that difficult. It really just requires a little patience, some solid whisking, and a few tips to help you along!
Continue reading “How to Make Classic Tiramisu” »
My family’s favorite holiday is fast approaching! We’re a bunch of foodies and Thanksgiving is considered a high-holiday around here.
It’s easy to get off track with homemade meals given all the excitement in the air, but I won’t be thwarted! I rely on my menu plans more than ever in the latter part of the year.
This week, I’m all about menus whose ingredients can serve double-duty in next week’s holiday meal as well – like chopped onions and even mashed potatoes. They can be prepped for this week, but also used in recipes for Turkey Day.
Continue reading “Meal Plan for November Week 3” »
The first time I had a Grasshopper was shortly after I turned twenty-one. I was at a Christmas party that was about as classy as you might expect when hosted in a house on Sorority Row and attended by a bunch of recently-legal drinkers.
There was a keg dressed as Santa, guys and girls in fake antlers, and pirated Christmas music blaring over the din of the crowd. And if you could push your way through the tipsy mass of people, one noble student was playing bartender in the corner.
Continue reading “Mint-Chocolate Grasshopper Cocktail” »
Raise your hand if you prefer dark meat turkey. It’s not just me, right?
There’s so much more flavor in the legs, thighs, and wings, and I’m happy to eat them at Thanksgiving — or anytime I can find them in the market.
(And don’t worry if white meat is your thing — you can use bone-in half breasts for this recipe, too.)
Continue reading “Pressure Cooker Turkey with Dijon Gravy” »
Whether you’re planning your meal days in advance or only have a half an hour before guests arrive, rest assured that any of these options for making our favorite side dish are delicious. Stove-top, make-ahead, slow cooker, or pressure cooker, just pick the mashed potato recipe that works best for you, your schedule, and your kitchen.
Here are four ways to enjoy some spuds — all of them classic, creamy and mashed.
Continue reading “4 Ways to Make Classic Mashed Potatoes on Any Schedule” »
When it comes to big holiday meals like Thanksgiving and Christmas, I am a big believer in multiple desserts. Specifically pies. It just doesn’t feel festive to me without some variety.
This Coconut Banana Cream Pie, a hybrid of coconut cream pie and banana cream pie, is
Since this Coconut Banana Cream Pie is actually two-for-one deal — coconut cream pie and banana cream pie — it’s perfect for those of us (ahem, me) who want a little bite of every holiday dessert offering.
Continue reading “Coconut Banana Cream Pie” »
The time is nigh. Thanksgiving just around the corner. Do you have everything you need?!
Thanksgiving is a food lover’s paradise — a time to gather and do nothing but eat. The key to a stress-free holiday is planning: A few weeks before Turkey Day, it’s wise to get your game together and figure out the state of affairs in your kitchen.
Continue reading “10 Tools You Need for a Stress-Free Thanksgiving” »
Latkes, which are wonderfully crisp potato pancakes, are the specialty of the Jewish holiday Hanukkah. Every year, my dad would fry latkes (pronounced LOT-kuz) in a skillet of hot oil, but it bothered him that his batter of grated potatoes would turn gray so quickly from exposure to the air.
My father was an engineer with chemist envy, and there wasn’t anything he couldn’t figure out with a little trial and error, so he decided to solve this latke problem once and for all.
Continue reading “Potato Latkes” »
For those of us who have been cooking for a long time, it can be a very good thing to sometimes step outside our comfort zones and be a complete beginner again. Humbling, to be sure, but good for our characters.
This is how I’ve felt over the past few months with my Instant Pot. Everything about it was new, from figuring out how to put the lid on and which buttons to push to getting used to the fact that I couldn’t just lift the lid to check on my food whenever I wanted to.
There was a lot of anxiety and a few oopsies, as well as a surprising number of successes, even in the early days.
Continue reading “Pressure Cooker Cheesecake + Instant Pot GIVEAWAY!” »
No matter how many times I make cheesecake, I always forget about setting out the cream cheese to soften before hand — an important detail if you like smooth, lump-free cheesecake. Which I think we can all agree, we very much do.
I’ve tried microwaving on half-power to warm it up and also tried dunking the sealed package in a bowl of warm water. But I often end up with a melted cheese puddle with the former method and worry about package leaks with the latter.
Here’s what I do instead.
Continue reading “How to Quickly Soften Cream Cheese for Cheesecake” »