Category: Technique

Desserts, Technique

Pots de Crème: A Dessert That Melts in Your Mouth


Pots de crème sounds like a fancy French dessert, and it is, but that doesn’t mean that the home cook will find what is essentially a type of custard, difficult to prepare. The key to making perfect pots de crème is to cook the mixture gently and slowly to achieve that silky smooth texture. Here …

Appetizers, Parve, Technique

Quick Deviled Eggs (with 6 Ingredients You Probably Already Have in Your Pantry)

deviled eggs on plate lined with greens

Deviled eggs are an old-fashioned dish—the kind you shouldn’t mess with. Don’t try to innovate or add unusual (read “weird”) ingredients. Just stick to the tried and true: eggs, mayo, grated onion, Tabasco, and some good Dijon mustard. Maybe just a touch of salt. Sprinkle the top with sweet paprika and Bob’s your uncle, as …

Easy, Main courses, Parve, Technique

Baked Potatoes with Baked Beans

baked potato with baked beans

A simple baked potato, topped with baked beans to make it a complete protein, sounds amazing after all the heavy holiday fare of the past two months. These days, we are craving something without meat, something unfussy and plain. And while Britain is not known for its culinary prowess, there’s something appealing about this humble …