Preheat the oven to 350 degrees F. Combine egg whites, salt, and white vinegar together in the bowl of an electric mixer and beat on high speed until soft peaks form. Combine the 3/4 cup sugar and cornstarch together in a small bowl and add to the egg whites in thirds, whisking each addition in completely.
New York City is a terrible place to summer. Whereas some water-bound towns have cool breezes rolling in off the ocean all day, we can better rely on the hot exhale of garbage trucks.
Rinse the lemon, then peel it. (This recipe uses only the peel, so save the lemon for a different use.) Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved.
Two weeks back from a 12 day cruise through the Mediterranean and I'm trying to hold on to the post-vacation glow (figuratively and literally - I got quite a lot of sun). I'm really excited to share some vacation photos and dessert inspirations with you all over the next couple of weeks!
strawberry, honey and banana creamsicles Summer has settled in over the last couple of weeks, brilliant clear skies and ever-lengthening dusks. Water parks have opened for the season and county fairs abound. I'm dressing Isabelle in t-shirts and shorts so I can enjoy her chubby arms and legs before they lengthen and thin away into ...
For a better experience on your device, try our mobile site. Lesley Waters shows you how to make these easy profiteroles. The unfilled, baked profiteroles freeze really well and just need crisping up in a hot oven after defrosting. Equipment and preparation: You will need a plain-nozzle piping bag.
This is an anytime, any season pantry frozen treat -- no ice cream machine required. Spence serves it year-round at Amis in Philadelphia, on blueberry tarts and in hot fudge sundaes, over spiced pound cake and yeasted waffles, and blended into maple milkshakes. Adapted from Amis Restaurant in Philadelphia, PA.
Kids like to witness transformation, which is why they enjoy baking so much. Blobs of dough turn into round cookies. And batters rise to lofty cakes. So when I'm cooking with my kids, I try to focus on recipes that will completely change from start to finish.
Cheesecake should never be a source for anything except pure bliss. Not distress. Not frustration. Certainly never tears. Just dreamy, decadent, nonstop bliss. So let's break down this whole process into easy pieces. Let's talk about ingredients, water baths, dealing with surface cracks - the whole shebang.
Y'all know I like to get my daily dose of lean protein - particularly beef, fish and Greek yogurt (though not all mixed together)! But sometimes I like a meal that focuses on veggies and alternative proteins - I don't discriminate!