Ingredients: 1 pint heavy cream 2-3 tablespoons cultured buttermilk Instructions Gently stir the heavy cream and buttermilk together and leave in a warm spot (about 70-75F) for 12-24 hours, or until thickened. Refrigerate for 24 hours before using, and keep refrigerated from there on out. Use within a week or two. To make your crème…
In this recipe, tender braised pieces of rabbit are dressed up in a sauce of mushrooms, champagne, and creme fraiche, brightened up at the end with fresh parsley and basil.
This keto version of batter-fried fish is crave-worthy, with moist, flaky white fish wrapped in a shatteringly crisp golden crust.
This easy, summery recipe uses pesto and the heat of jalapeños to makes a rock star out of simple chicken wings.
This is a summery, indulgent recipe. The seafood-taste of the mushrooms is augmented by the crab meat and lots of butter, which is the friend of seafood and mushrooms alike. Fresh herbs and a generous squeeze of lemon brighten up the richness of the dish, and the lush meatiness of the mushrooms and crabmeat is complemented by snappy bites of asparagus.
Cucumbers are in season and it’s the perfect time to experiment with recipes for pickling. These pickles are inspired by flavors from around the globe, from India to New England, Poland to Africa.
Gras double, or tripe lyonnaise, is a staple in the bouchons of Lyon, France. The name gras double describes the method of cooking it in two helpings of fat, which not only makes the tripe tender while still slightly chewy (about the same texture as really good calamari) but also gives it a subtle richness.
This is an easy, versatile, and satisfying recipe for cottage pie: ground beef and vegetables in rich gravy topped with a crust of mashed potatoes and cheddar cheese.
Want to serve up some citrus kissed, grilled seafood that’ll really wow your bbq guests? With this recipe for octopus, do some prep ahead of time and you can just whip these tentacled beauties out when you’re ready to grill. Presto! Tentacular spectacular!
Liver is a nutritious, economical, and, most of all, tasty protein that takes almost no cook-time to prepare. In this recipe, the spices bring complexity and balance to the iron-y flavor of the liver, and the meat plays nicely with the textures of the eggplant and chickpeas.