There are several ways cooks prepare an omelet. Some beat the eggs rapidly with a whisk; others add milk or water to the eggs to produce a fluffier omelet. Michael Vyskocil’s method calls for using fresh eggs, clarified butter (butter with the milk solids removed), and a hot skillet, which is shaken continuously during cooking. …
We’ve all heard the tales of the gardeners who had too so much zucchini, they didn’t know what to do with it all. When heating the whole house with a hot oven to make all that zucchini bread isn’t an option, try firing up the grill outside. Zucchini, mixed with yellow squash, garden tomatoes, fresh …
Peas are the ultimate convenience food. Drop them in green salads, puree them in split pea soup or just eat them frozen right out of the bag. This crunchy pea salad recipe goes well with chicken breasts with wine and scalloped potatoes with cheese. Pea Salad Recipe 1 10 oz. package frozen peas, thawed 1/2 …
Garlic red wine vinegar is the star of this tangy dressing. The olive oil adds a fruity balance. The mustard gives it thickness. The beauty of this dressing is how the ingredients all come together. The mustard unites the vinegar and the olive oil in a union of big flavor. You will see the sauce …
A neglected member of the winter squash family, the spaghetti squash is sometimes overlooked by the American cook. While the vegetarian conscientious crowd is well aware of it and suggests its use in many vegetarian recipes as an actual substitute for pasta, the bulk of shoppers are more wary. True, it can work as a …