Kugelhopf is a festive, crown-shaped yeasted bread traditionally baked in a heavy earthenware mould. One legend suggests it originated in an Alsatian village, when the Three Kings presented it to a local baker named Kugel, who had hosted them.
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Beef short ribs are a prime example of how the precise control of time and temperature afforded by sous vide cooking can affect a piece of meat.
Monkey bread is a knotty-looking loaf of sweet bread made from balls of dough coated with cinnamon, sugar and melted butter. It’s traditionally served warm so that the sticky baked pieces can be pulled apart. The name “monkey” refers to how you eat this sweet treat—with your hands. Follow this recipe with your kids.
This classic rendition of chicken soup starts the old- fashioned way, by making a from-scratch broth. But instead of using a whole chicken we turned to meaty chicken thighs, which kept things easier; they also added intense, meaty flavour to the broth.
Mixed fried seafood or fritto misto di mare can be found throughout Italy; however, the most iconic and evocative incarnation hails from Campania. Indeed, it’s easy to imagine sitting in a Neapolitan trattoria eating crisp, piping hot tidbits of fried seafood while looking out on the Bay of Naples.
Most glazed roast chicken recipes offer some variation on these instructions: Roast a chicken as you would normally, painting on a sweet glaze 15 to 30 minutes before the bird is done.
When the food processor was introduced in the 1970s, it suddenly made difficult or time-consuming recipes so much easier. The fast blades combine ingredients in just seconds.
Beautifully braided, rich, and lightly sweet, freshly baked challah is delicious on its own or smeared with softened butter. After a few days, it’s great dunked in custard and made into French toast for a decadent breakfast.
Applesauce cakes don’t have a singular definition; they run the gamut from dense, chunky fruitcakes to gummy “health” cakes without much flavour. We wanted a moist and tender cake that actually tasted like apples.
Also known as posole, this fragrant and spicy New Mexican stew combines toothsome hominy and tender chunks of pork in a mildly spicy, verdant base. We wanted to use the multicooker to make a streamlined version that would maintain the stew’s characteristically complex flavour.