Show Subscription Form




How-to's

Plate of Distinction

IN THE PHOTO above, we used the well-known “You Are Special Today” plate by Waechtersbach. This stunning, signature red plate is a fun, family heir­loom that’s wonderful to have on hand to…

Read more »

Plate Painting

Add a touch of elegance to a dessert plate by painting the plate with two sauces.

We put the hot fudge ice cream toping and the strained raspberry sauce from Mini Chocolate-Raspberry Cakes…

Read more »

Pleasures of planking

Soak planks in water for 3 to 4 hours. This helps create an aromatic smolder and slows the burning process of the wood. %0d%0a%0d%0aHeat a grill to 375-400°. (If using charcoal, let coals burn…

Read more »

Plumping Raisins

Place 1 cup of raisins in a bowl and add 1/2 cup boiling water. Cover with plastic wrap and allow to stand for 10 minutes. Follow specific recipe as to whether the liquid should be drained.

Read more »

Poached Pears

In a small saucepan, combine the water, grape juice, apricots, sugar, honey, lemon strip, clove, vanilla bean and seeds (if you don't have a vanilla bean, simply add 1/2 tsp. vanilla to the…

Read more »

Poaching An Egg

Break cold eggs, one at a time, into a custard cup, small measuring cup or saucer. Holding the dish close to the simmering liquid’s surface, slip the eggs, one at a time, into the liquid. Cook,…

Read more »

Poaching the easy way

Place 2-3 inches of water, milk, tomato juice, broth or other liquid in a large skillet with high sides. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a…

Read more »

Poaching Tip

Tools of the trade: Use a fat skimmer or metal spatula to gently lower the salmon (or other food) into the cooking liquid so that it's completely submerged.

Read more »

Pocket Napkin Fold

The decorative design of the Pocket Napkin Fold creates a pretty place in which you can tuck in flowers, eating utensils or small party favors. Start with a cloth napkin folded into a square. (if…

Read more »

Pointers to Pockets

When creating the pockets in the pork chops, use a paring knife to make a slit in the chop's fatty side. Cut almost to the other side but not through the chop. Spoon the stuffing mixture into the…

Read more »

Page 66 of 89   ...62 63 64 65 66 67 68 69 70 71 ... 
Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT