In her debut cookbook, “Mumbai Modern: Vegetarian Recipes Inspired by Indian Roots and California Cuisine” (Countryman Press, $35), Fremont Jam Lab blogger Amisha Dodhia Gurbani remembers with ...
CRRRAAACK! “Whoops, pardon me, that was just my brittle.” What sets great brittle apart from so-so brittle is a thin, shatteringly crisp consistency. The trick? Knead and stretch it while hot. Watch ...
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
In a saucepan, bring the sugar, water, corn syrup and butter to a boil. Cook until the mixture reaches “hard crack” stage, 300˚ to 310˚. Remove from heat. Add cashews, baking soda and salt. Stir to ...
Sweet and spicy, this brittle combines the best of Thai cooking: lemongrass, chile paste, and fresh ginger. Learn how to master this lightly caramelized and crunchy brittle for a delicious treat.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
The inventive use of tahini in Israeli cuisine fascinates me. I stayed a few nights at Smadar and Yossi Yardeni’s B+B in Clil, where Smadar finished off the meal with this pleasing balance of sweet, ...
Hercules Candy on MSN
We created the ultimate chocolate candy using buttery cashew brittle
The contrast between crunch and melt-in-your-mouth smoothness is pure perfection. We show the full process of cooking, ...
In her debut cookbook, “Mumbai Modern: Vegetarian Recipes Inspired by Indian Roots and California Cuisine” (Countryman Press, $35), Fremont Jam Lab blogger Amisha Dodhia Gurbani remembers with ...
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