While working at Bouchon bistro in Napa Valley, I prepped A LOT of chickens destined for roasting. And while you can find recipes galore for Thomas Keller’s roast chicken, almost all of them are missing one crucial step.
How to Cook Bacon in the Oven + Everything Else
Want to know how to cook bacon in the oven? Or how to cook asparagus? Or lentils? Brown rice? The best way to get that crispy delicious crust on a roast? Or flaky pie crust, hands-free?
The search stops here. The mission of Edible Times is to empower home cooks with ratios and techniques. So you can unglue your eyes from those mediocre recipes you found at the top of the Google search. And start cooking with authority.
Why all French macaron recipes are really the same (and how to make the delicate pastries)
French macarons are delightful little pastries filled with enchanting creams, curds, and custards. And you don’t need to scroll and…
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What Japanese pancakes really are + how to make them gluten + grain free
Ditch the refined white flour! Here are a couple different ways to whip up Japanese soufflé pancakes without (most of) the guilt!
How to cook sockeye salmon, or any salmon, to perfect doneness
How to sockeye salmon any way you wish! And a few quick and easy ways to mix up the flavors on fish night.
Fun ways to serve up love in the form of chocolate bark
Covered in chopped, roasted nuts or filled with chewy, sweet dried fruit. Chocolate bark is a come one, come all…
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The story of ‘the best margarita in the Pacific Northwest’ + how to make your own
Let’s be honest. A truly authentic margarita will always call for the same three ingredients. Tequila, orange liqueur, and lime juice. And to learn how to make a margarita at home, it’s best to start at the very beginning.
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