Pancakes are easily made with things you probably have in your home kitchen. They can get you from breakfast through lunch to dinner and can even be dressed up for an elegant snack. We’re talking everything from griddle cakes, the Dutch baby, or its French cousin – the pascade, and even crepes. They’re all a variation of basic pancake ingredients and they’re fast! We give you options for flavorings, ingredients, and toppings or fillings. Everything from savory to sweet. Pancakes are THE PERFECT dish to make any day for any meal.
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Green curry is the key. My favorite flavors and ingredients to cook with are often deeply savory and umami rich, so they don’t usually overlap with the dessert menu. But this recipe is an exception.Read More
Cook Like a Local may just be the modern equivalent to The Silver Palate Cookbook or The Joy of Cooking. It’s everything you want a cookbook to be. It has a place on your kitchen counter so you can leisurely flip through for ideas and inspiration, it gives you solid information and an education – if you care to read it, and there are recipes that you really want to cook. Best of all you can cook them with the ingredients you’ll likely have in your pantry. Chef, restaurateur, and now author, Chris Shepherd uses Houston, Texas as a reference point for his idea of “local.” But you won’t be cooking steak, ribs, and baked potatoes. The book’s cover picturing cilantro, shishitos, and crispy wings, is all you need see to understand the range of culturally-inspired dishes waiting for you inside. Shepherd shows you how to translate six specific ingredients into incredible flavors and with that, opens your eyes to a world of culture, common people, and regional cuisine that isn’t just in his backyard, but yours too.Read More
Roasted squash paired with ricotta, creamy béchamel, Parmesan, and crispy sage makes the most addictive autumn crepes.Read More
We love these pancakes because they are thin like crepes but far easier. The batter is quick and then for the all-important rest you simply put it into the refrigerator overnight where it will thicken a bit. The batter fries up nicely in some butter and the pancakes are perfect served with your favorite syrup. For the oat flour, choose your favorite brand, or look for gluten-free oat flour. You can grind your own in a high speed blender by pulsing old fashioned oats into a powdery meal.Read More
Meet the Dutch baby, your new breakfast obsession. It’s essentially a big, sharable popover and easily skews sweet or savory. You can eat it for breakfast, at a fancy brunch, or whip one up when you’re out of dinner ideas—or groceries. You could even gussy it up for dessert with a scoop of ice cream or a dollop of whipped cream. All you need are a handful of pantry staples and a hot skillet, and in about 30 minutes (for real, no fooling) you’ll have one of the easiest and most impressive of all baked items on the table. But be warned: What was intended for four may easily be eaten by twoRead More
Pascade is a thick savory crêpe from Aveyron, in the center of France, traditionally made at Easter (Pâques in French), which is what the name derives from. The recipe was originally meant to use up the eggs that had piled up, uneaten, during Lent. If ever a dish was more than the sum of its parts, this is it. The simple batter cooks up to an astonishing texture, halfway between a crêpe and a soufflé, crisp on the outside and comfortingly tender inside. Think of it as the French cousin to the Dutch baby pancake.Read More
Once cooked, the pancake is folded over a generous helping of queso blanco, the mild, white, Latin-American cheese you might replace with some mozzarella or halloumi. This recipe works for the sort of sweetcorn widely available in the U.K. and U.S., but without the authentic starchiness, you do have to rely on the egg and a small amount of flour to make the batter cohere.Read More
Tired of searching the internet hoping to find something that you can make for dinner? We all are. Finally, The Defined Dish is the cookbook to put an end to that endless online scrolling. Food blogger Alex Snodgrass does in one book what hours searching the internet cannot: she gives you wholesome, every-night meals that are easy to pull together in the time that you have, and with a lot of ingredients that you have in your kitchen. Even better, these are the recipes you want to make, and the food you want to eat. That this is a Whole30 endorsed cookbook and that you can cook to just about any dietary platform from it, this book is for every kitchen and any day you want to cook.Read More
One of my most favorite cities in the world is Florence, Italy. This Renaissance city is oh-so-enchanting, not to mention the best place to feast on world-class art and gourmet cuisine. I will never forget trying the blueberry steak at the local restaurant Acqua al Due. When the waiter recommended we order it for our dinner, I had my hesitation, but decided to trust the expert. And I am so glad that I did! Sweet and savory, this is a dish that begs for a serving and is best enjoyed with your companion for a special night.Read More