Making homemade buttermilk biscuits from scratch is incredibly easy using this simple recipe. As a child, it was ritual to get biscuits with fried chicken on the weekends with my family. The biscuits were of the dry and tasteless fast food variety, I would always give the biscuits to my brother who would eat almost anything. The homemade buttermilk biscuits from this recipe erase all those bad memories and preconceptions of what real biscuits should taste like; they're moist, flaky, buttery and are to die for. I love eating these straight from the sheet pan when they're fresh and hot out of the oven.
I used to buy creme fraiche until I discovered how easy and simple it was to make it myself. If you're having difficulty trying to find a store where you can buy creme fraiche, you'll be pleased to learn that you can easily make it yourself with just two ingredients - heavy cream and buttermilk. This homemade creme fraiche recipe is a million times better than store bought and is so simple that I hardly consider it a "recipe." Once you learn how to make creme fraiche, you'll never go back to that inferior store bought stuff.
When I saw the beautiful rows of asparagus at my local farmer's market this weekend, I knew I had to make this recipe from Sunday Suppers at Lucques by one of my favorite California Chefs, Suzanne Goin. Grilled asparagus, sliced prosciutto, and a whole grain mustard crème fraîche sauce join together in this simple spring recipe making a perfect appetizer to dazzle guests at your next party.
There's nothing more inspiring and exciting than visiting my local farmer's market to find crates overflowing with beautiful fava beans during the peak of spring. This is one of my favorite spring recipes and is a simple, light and delicious salad from Tom Colicchio's Think Like a Chef. Fava beans are the star in this recipe, slightly cooked and married with the saltiness of pecorino cheese and prosciutto. The addition of radishes, fresh herbs, and freshly made walnut paste give the dish extra depth and texture. You can easily substitute the pecorino with a similar cheese such as parmigiano reggiano if you do not have it on hand.
Roasting is a simple yet elegant way to prepare chicken and results in meat that is succulent, moist, and always tender. For me, nothing beats the warmth of the oven and the scent of butter, garlic, and herbs; roast chicken is the perfect recipe for cold weather. This recipe is adapted from Bouchon by the venerable Thomas Keller, and is brilliantly served with dijon mustard. Feel free to throw in some potatoes, carrots, root vegetables, and anything else you desire into the pan, everything tastes good with roast chicken.
Learning how to open a bottle of wine is an essential skill to learn for entertaining guests at your next party or gathering. If you are like me, your only wine opening experience probably involved a corkscrew with two lever handles that did nothing but snap corks in half, leading to a ruined bottle of wine and failed attempt to impress your peers.
Cutting a chicken is an essential technique to learn when purchasing whole birds as opposed to pre-cut. Using 5 simple cuts you can learn how to cut a chicken into 10 separate pieces, the breasts, wings, drumsticks, thighs, and arms. Why go through the arduous task of cutting apart a chicken when cut chicken parts can be bought at the store? The first reason is the leftover neck and carcass can be saved to make your own chicken stock. Second, by learning how to cut a chicken you'll gain a greater understanding and sense of appreciation for your product. You'll have more respect for the chicken you cut yourself, and won't dare to improperly cook or waste any last bit!
Learning how to truss a chicken is a basic preparation that will yield a moister chicken breast when roasted and is a simple yet elegant way to present a whole roasted bird. Trussing, or tying a chicken keeps the breasts moist by pulling the legs closer to the breasts, insulating and keeping them from drying out. A trussed chicken will also retain it's shape after being cooked, making for a beautiful presentation.