Quotes of All Topics . Occasions . Authors
Never met an egg I didn't like.
Pierogies are textbook comfort food.
Criticism of a dish is not a criticism of the cook.
Don't get attached to any one idea. Nothing is too precious.
Having those people that you trust implicitly is so important.
Running - it keeps me balanced, energetic, and primed for pasta intake.
If soggy, baked choux can be re-crisped in a hot oven for several minutes.
Every year since culinary school I have made a Buche de Noel, or Yule Log.
Turkey burgers receive a fair amount of disparagement, and it's not unfounded.
Cassoulet requires a few ingredients you won't find in the typical supermarket.
Cooking is not effortless. To get a recipe that feels effortless is really hard.
If you bake all the time, just leave your butter on the counter so it's always ready.
Depending on when vegetables are picked, they might take different lengths of time to cook.
The main problems with cooked ground turkey are, one, it doesn't taste like much, and, two, it's dry.
As an adult, I use whole-milk cottage cheese anywhere you might use plain Greek yogurt or ricotta cheese.
I've always just operated with the attitude that if I work just as hard as I can, everything will be fine.
In the height of summer, a ripe cantaloupe is one of the most intoxicating pieces of produce under the sun.
It's the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.
When I'm desperate for spring produce but nothing has hit the farmstand yet, frozen green peas are a godsend.
Butter that is too warm won't aerate properly when beaten with sugar, leading to a decidedly un-fluffy result.
I love the Grub Street Diet. I am particularly fascinated by what people eat; I think it says a lot about people.
I always keep some variety of dumpling in my freezer for convenience, but frozen homemade pierogi are a special treat.
I don't like a too-perfect cake. You want people to know it came from your kitchen and not the cake case in the bakery aisle.
True marshmallow - and I'm not talking about those ones from a bag - is nothing more than an Italian meringue set with gelatin.
Poached quince are so tender, aromatic, and rosy that you'd hardly believe the raw fruit is white, fibrous, and hard as a rock.
Of all the quirky, inexplicable, reindeer-embellished holiday traditions out there, making your own Yule log might take the cake.
Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant pilaf are always the same.
I ate cottage cheese all the time growing up, but it wasn't until I was in college that I became aware of the stigma surrounding it.
If anything betrays my Ashkenazi Jewish heritage - besides the Casper-the-friendly-ghost-like skin tone - it's my love of fishy fish.
Sometimes there is dogma in baking and sometimes there is not - you just have to know when to break the rules and when to follow them.
Press-in crusts are a supposedly easy alternative to the rolled kind, but achieving an even, compacted layer all over isn't a no-brainer.
When I was a kid, my idea of heaven on a hot summer day was fresh cut-up watermelon, Breakstone's cottage cheese, and a sprinkle of salt.
One thing I hear a lot is that people feel less stressed out after they watch 'Gourmet Makes.' There's a transference of their stress onto me.
Heaven is a bowl of creamed herring and onions. Ditto whitefish salad. But the real object of my desire for all things gilled is gefilte fish.
For baked goods where lightness is a prized attribute - almost all cakes, some cookies - it's important to start with room-temperature butter.
Cooking for a crowd during the holidays takes a lot of time and effort, so we understand the desire to outsource as much of the work as possible.
The holy grail of recipe developing is the recipe that turns out so much more impressive than you would expect from the effort it took to produce.
Caramelized white chocolate is a mind-blowingly simple and delicious technique that will silence all the alleged white-chocolate haters out there.
All cold brew coffee is more or less made the same way - by long-steeping coarse coffee grounds in unheated water - but it's not all created equal.
Home cooks are finding inspiration in the past, digging up centuries-old recipes more familiar to the likes of Thomas Jefferson than Thomas Keller.
Even as a little kid I knew that spinning a dreidel on the floor for literal pennies was a sad consolation for the joys of trimming a Christmas tree.
Always deep fry in a nonreactive, heavy pot with high sides, like an enameled Dutch oven. A heavy pot ensures even heating which means more even cooking.
I know very little about my great grandparents, who came through Ellis Island in the early twentieth century, settled in Baltimore, and spoke only Yiddish.
Replacing white flour with whole wheat generally makes baked goods denser, drier, and more crumbly because the germ and bran in whole wheat absorbs more water.
A well-crafted cocktail isn't complete without the right garnish. This final flourish - often citrus or fresh herbs - enhances the drink's taste, smell, and look.
No stuffing is complete without chopped onion and celery - they're the building blocks. If you want to deepen the flavor, consider adding leeks, sage, and/or hardy greens.
Gluten - the elastic strands that give bread its chewy texture - forms when certain proteins in flour interact with water, which is desirable in bread, but not tender cake.
I have made cassoulet more times than is advisable - first in culinary school, once with a friend for a dinner party, and at least half a dozen times in the BA Test Kitchen.
Serve as a sweet brunch treat or with tea in the afternoon. No one would turn it down as dessert after a big holiday meal, either. You'll find there's no bad time for babkallah.
The first time I ever deep-fried something, I was terrified. I was making yeasted jelly donuts, and I was so nervous that I fried them, unblinking, with a pounding heart and sweaty palms.