Almond cream is not almond paste. Almond cream is a mixture of eggs, butten and almond flour or ground almonds - made from sweet, not bitter, almonds - while almond paste contains some bitter almonds to give it its distinctive flavor. Almond cream is often used to line tart shells for both cooked ..

This is another example of using frangipane to line a tart shell and absorb liquid released by cooking fruit. Surprisingly this tart is good made with canned apricots, so you can even make it out of season. This tart is only 7 inches in diameter, so you can make it with a half recipe of pastry ..

Stay in the zone. Just about everything from asparagus to zucchini tends to cook best over direct medium heat. The temperature on the grill’s thermometer should be somewhere between 350° and 450°F. If any parts get a little too dark, turn the vegetables over. Otherwise turn them as few times as ..

Challah is the classic braided loaf, and shaping it can feel intimidating to the uninitiated. The photographs above use colored dough to clarify the sequence of shaping a three-strand braided loaf. Start by dividing the dough into three equal sections. Round the sections by pressing along the sides ..

I could eat broccoli rabe three times a week, not only with pasta but this way—forked over a big slab of toasted country bread, covered with olive paste and a thin shaving of cheese. If goat Gouda doesn’t appeal, try aged Gruyére cheese, Italian Fontina, or Sonoma Dry Jack cheese. For wine, a ..

If you want to create real drama and impress guests, make this cake in the shape of a dome. The dome is covered with slices of rolled cake which is filled with chocolate mousse. You can use any cake you like for the inside layers, but for the rolled layers you need a cake that's flexible and ..

The ideal crab cake is made of big chunks of lump crab meat held together with minimal bread crumbs and egg. While good-quality lump crab meat, especially jumbo grade, has very little shell and cartilage, you should pick through it to be sure. To spot the cartilage, spread the meat on a sheet pan ..

This vinaigrette is lovely on vegetables and greens. The acidity of the lime juice or vinegar causes the cream to thicken to just the right consistency.

This simple and satisfying soup can be put together in about the time it takes to open a can and can be made as a smooth cream soup or left chunky. Different potatoes create different effects. If you want pieces of potato with texture in the soup, use white or red waxy potatoes and dice them. If you ..

A satisfying and affordable roast, a leg of lamb is often the perfect option. Its less expensive than a rack, and the cooking time is less critical than for both a rack and a saddle. You can buy a half leg of lamb, the shank or butt end, or you can buy it whole. If you buy the butt end or a whole ..

We make this rich, intensely flavored stock for our mushroom soups, sauces, and ragouts. The dried shiitake mushrooms give the stock depth and tremendous flavor. They're readily available in the Asian section of most grocery stores, but if you can't find them, substitute another variety of ..

If you do use mussels, scrub them well under running water, removing any barnacles and beards. Discard any that are open or won’t close when tapped. Then when you cook them discard any that fail to open. When you buy razor clams, as with all bivalves, it is very important to ensure that they are ..

Hake is a very common fish in Spain and can be found in most fishmongers and supermarket fish counters. Often the whole fish is for sale and the fishmonger will slice it into cutlets for you. The head is usually included and boiling it is a great way to get fish stock when required.

When we make any seafood pasta, we tend to leave it in its sauce a little longer before serving. This is because these "split" seafood sauces won't naturally cling to the pasta as thicker sauces will —— so you need to give the pasta more time in the sauce, to allow it to release ..

The flatfish are an order (Pleuronectiformes) of ray-finned fish, also called the Heterosomata, sometimes classified as a suborder of Perciformes. A great way to prepare any whole flatfish that will fit in your skillet. The best way to eat it is to simply pick at the fish with a pair of chopsticks ..

I have to admit this recipe of Beef Tenderloin With Horseradish Sauce is on my favorite list. If it is an impressive Main Dish that you require, then this dish is the answer. The Beef Tenderloin With Horseradish Sauce is made with horseradish which is easily available at any grocery store. Try it ..

Lasagne is seldom fast to put together, but it's always just right for a weekend supper with friends and family. I adore winter squash, so when I wanted to use it in a lasagne, I started playing with it, adding walnuts for their texture and taste and Gruyere cheese for the way it echoes the ..