This garlicy sauce adds piquancy to balance the potatoes’ caramel-y sweetness.
Any variety of orange- or red-skinned, orange-fleshed sweet potato can be used in this recipe. When shopping, look for sweet potatoes that are uniform in size. Personally, I prefer smaller potatoes. Top potatoes with butter or with one of my two suggested sauces; Garam Masala Yogurt or Garlic and Chive Sour Cream (recipes follow).
If you tried and liked my Buttermilk Bread than you will like this one as well. A plain wheat bread, refined with yogurt for extra flavor and freshness.
Ratatouille is a Mediterranean vegetable stew from the southern region of Provence in France. The secret to a perfect ratatouille is sun-ripened vegetables, good quality olive oil with a rich and robust flavor and plenty of time.
Making your own jam is actually easier than you think. It tastes incredible and makes a great gift to! Before you start The rule of thumb when cooking jam. Cooking jam requires only a bit of calculating, some stirring and cleanliness. That’s all. The most common ratio of fruit to sugar is 2:1, for example, 1…
Crème pâtissière (also known as pastry cream) is a rich, creamy custard made of milk, egg yolks, sugar and vanilla. While not an item in itself, it is a key ingredient of many French desserts such as éclairs, fruit tarts, soufflés and mille-feuille. It is usually flavored with vanilla, but it can be easily refined…
If you want to put a juicy, crisp-skinned roast chicken on your dinner table quickly, you might want to do it the American Way! The secret to getting a whole chicken roasted in just an hour is to butterfly the bird, start roasting it in a cold oven and then crank up the broiler.
This bread here is a simple wheat bread refined with buttermilk, which not only benefits the freshness of the bread but also the flavor. The delicate-sour note makes the small but subtle difference.
Perfect for an Easter Brunch and ready in only 20 minutes.
This is my favorite recipe for a perfect Brioche Parisienne.