The texture of cakes made with oil is—in general—superior to the texture of cakes made with butter. Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter. So why do most cake recipes start with butter? Flavor. Cakes made with butter often taste better than oil cakes. It's that last attribute that seems to have given some people (including some of my Epicurious coworkers) the impression that oil cakes are inferior to butter cakes. But it really isn't so. If a cake is perfumed with fragrant spices or loaded with carrots and nuts, the flavor difference that comes from oil or butter is negligible. And in the case of some cakes, oil can even improve the flavor. Read more
According to Real Simple this is a grab and go breakfast you can make ahead of time. Based on what we are reading it is worth a try:
1. Start with old eggs
It might sound weird, but old eggs peel more easily, so you won't risk tearing up the whites.
2. Bring it to a boil
No matter the doneness you are after, this step is the same: Place your eggs in a large pot and fill with water. Bring the water to a boil over medium heat, then turn off the heat and cover with a lid.
3. Set your timer
This is the most important step! If you are looking for soft-boiled eggs, set your timer for 7 minutes exactly. If you want hard-boiled eggs, set for 11 minutes. (We're serious when we say every second counts so don't neglect your eggs for another minute of Stranger Things.) While the timer is going, get a large bowl of ice water ready. (Trust us, do it now.)
4. Shock 'em
As soon as your timer goes off, transfer your eggs to the ice water. Shocking the eggs helps stop the cooking process; they only need to hang out in there for a minute or two.
5. Peel away
Since you used older eggs (remember, step 1, guys?!), peeling your eggs will be a breeze. From Delish
Burgundy is one-fifth the size of Bordeaux, but it’s still seen as one of the most complicated wine regions in the world. This northeastern French region is also known for producing some of the most sought after bottles, especially the 2015 vintage Pinot Noir, that some called “one of the best in the century.”
The 2015 Pinot has striking tannin concentration with generous fruit notes, and there’s also no questioning this vintage’s ability to age. Many of the 2015’s recommended below will be at their best several years from now, and others will age for 20 years or more.
Despite the frosts that devastated harvest yields in 2016, winemakers showed off their prowess producing stand out wines under these difficult conditions, ever cementing Burgundy’s reputation as one of the finest wines in the world. Read more at WineEnthusiast
Any Southern cook worth her salt knows and trusts several brand names when it comes to cook- and bakeware that gets the job done better than anything else. Along with Le Creuset and Calphalon, Pyrex is one of those relied-upon brands for everything glass, from measuring cups to casserole dishes. The brand has been around for over 100 years, and has established a reputation based on its material that was strong enough to be used in kitchens and laboratories alike. What you may not know, though, is that Pyrex goods made in the past 20 years are manufactured differently than they used to be, and as a result, are no longer as resistant to extreme temperature changes as they once were. Get the rest of the story at Southern Living.
I've long considered this one of the essential pasta sauces. There are few other pastas that feature as many of what I think are the "impact" flavors of Italian cuisine: olive oil, garlic, tomato sauce, anchovies, olives and oregano. They're all here, along with basil, an ingredient that isn't part of the traditional recipe, but I add it to freshen up the dish.
Technique tip: The pasta water can never be too salty; don't be afraid to use a heavy hand!
Pizza is pretty close to a perfect food. Carbs, protein, fat, salt, soft and crisp, slightly sweet, slightly spicy, what could be better? It is at once celebratory and conciliatory, the food you want to eat when you’ve kicked butt at work or when you dropped the ball. It can be as elegant as a cracker-thin flatbread anointed with truffle oil and prosciutto and figs or as down and dirty as a thick crust piled with five different meats and extra cheese stuffed in the crust. As the old joke goes, even bad pizza is still pretty good.
Pizza for breakfast is beyond delightful. Cold straight from the fridge, stiff and chewy, the toppings encased in the solidified cheese like the strata of ancient stone, little fossils of sausage chunks and slices of pepperoni uncovered like delicious artifacts. Reheated in a cast iron skillet to a near-perfect return to original crispy meltedness, with or without an egg baked on top. Those great Dad-food English muffin pizzas for breakfast with the tomato paste right out of the jar, that classic “I’m letting Mom sleep in” weekend indulgence.
But one of my favorite new ways to celebrate the magic of pizza at breakfast is my pizza pancakes. Not, as you might imagine, little pizzas made out of pancakes with pizza toppings baked on, which I am quite certain would be delicious in their own perfect way. Nope, these are pancakes with all the flavors and goodness cooked right in. Read more.
One 2- to 3-pound whole fish, such rockfish (Maryland striped bass) or snapper; or two smaller fish, such as branzino, scaled, gutted and gills removed (with head, tail, fins left on)
About 2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 teaspoon fine sea salt, or more as needed
Freshly ground black pepper
1 clove garlic, minced or sliced paper-thin
Large handful of mixed fresh herb sprigs, such as marjoram, parsley, oregano, thyme, fennel fronds and/or dill
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