This easy, spicy egg salad recipe will make you fall in love with egg salad again! Seasoned with a big of Melinda’s extra hot habanero sauce and topped with a lemony herb garnish, this egg salad will be sure to impress even the pickiest eaters!
This easy seafood pasta cooked in parchment paper is the perfect romantic New Year’s Eve dinner recipe for two that can easily be doubled or tripled if you’re cooking for a crowd!
This harissa compound butter can be stored in a freezer for up to 1 month. Simply unwrap, slice off what you need, wrap it back up, and stick it back in the freezer!
These tomato-ricotta toasts with prosciutto are the absolute perfect way to use up leftover tomato sauce and work well as an appetizer or hors d’oeuvre if you use smaller pieces of toast.
Béchamel is an amazing sauce option for just about anything that needs a creamy, rich, decadent boost. It’s simple to prepare and tastes like heaven. GRADE Makes: About 1 quart Skill Level: Easy Time to Make: 10-15 minutes INGREDIENTS 5 tablespoons butter 6 tablespoons flour 4 cups heavy cream or milk Salt and white pepper […]
Although not a true gratin due to the lack of cheese and breadcrumbs, this casserole made with thinly sliced potatoes, creamy béchamel sauce, and truffle oil is a delicious take on a classic recipe.
This meal is more than just classic comfort food, it’s sophisticated. This is a meal you’d serve your parents to let them know you have your shit together but that you remember where you came from.
This is the perfect way to upgrade glazed carrots at Thanksgiving – you get a little sweet, a little spicy, and the fluffy decadence of whipped ricotta cheese.
A classic that’s almost impossible to mess up, this Velouté Sauce is the perfect card to have up your sleeve this Thanksgiving. Pair it with your favorite chicken dish or add a bit of cream, butter, and lemon juice for a delicious sauce suprême!
This is the absolute best perfect cold-weather chicken recipe. The acidity from the white balsamic vinegar cuts into the richness of the crème fraîche.
If there’s ever an intimidating recipe, it’s hollandaise. It’s not that hard to make conceptually – you’re just whisking egg yolks and butter until creamy and smooth but the sauce is very much affected by any changes in temperature and the emulsion can break really easily.
This sauce is so flavorful and pairs perfectly with your favorite red meat. Although it sounds fancy, it’s really just a simple brown sauce.