My ciabattas tend to have be domed along both axis. So towards the ends they are too thin, and near the middle I end up making them are thicker than I want. I t
Most tiramisu-recipes end with the last layer of mascarpone mixture spread on the last layer of lady fingers/sponge cake (and some chocolate powder on top). So
I want to cook a soft polenta. I would like the consistency to be like pudding - just firm enough to hold a shape (it doesn't flow out of the spoon if you take
I've made gnocchi with different types of potato with mixed result. Can anyone recommend a type that is particularly good for making gnocchi?
Possible Duplicate:What is a good pine nut substitute for pesto? Pine nuts are very expensive here. I'm wondering if I can substitute
Do they refer to the same kind? Or is there a subtle difference? And what essentially encapsulates the concept of a sausage being sweet? Is it typical sucrose
What is traditionally the side dish you eat with saltimbocca a la romana?
Tiramisú tastes better the longer is kept. But it is made with raw eggs, so there must be a limit to how long you can keep it for without risking making
I made gnocchi dough earlier this evening. It was my first time, so I took a bit of dough and made myself some dinner with it. It was great. But I still have s
I am making risotto for a Christmas dinner, serving 20 people. I plan to multiple the recipe by 3 or 4x. Since risotto is a challenging dish at the normal scale
When making risotto one of the first steps is to saute the rice in some oil for a few minutes (or until the rice is translucent). What is happening when the r
I've cooked my first polenta. it was too dampish, without shape, but also not easily sectile: it couldnt be easily cut. What should I do better next time?
Last weekend, I tried making focaccia for the first time. I tried two recipes at once, the one from The Bread Baker's Apprentice and a traditional Genovese foca
I am making my first tiramisu, using this recipe from Gourmet (with high ratings on Epicurious). My mascarpone mixture looks terribly soft to me. As per recip
I want to make batches of Salsa Verde* fast and fresh, 8 to 12 serves at a time It normally requires a large amount of knife work to get everything finely chop
I'm making stuffed shells, but I don't have any eggs. All the recipes I can find call for one or two eggs. What is the reason and can I get away without eggs?
When using an immersion blender, I throw all ingredients into the cup and puree everything smooth. But it looks like the mortar isn't that easy. I can think of
I've made a number of pizza's and coca's lately and I thought about making a focaccia... When reading about coca, focaccia was mentioned, and when reading about
I'm trying to make a dessert I had in Palermo, Sicily. I wanted to find a recipe for it online, but I can't remember the name of it now. I know it's fairly comm
Jamon Serrano and Prosciutto appear to be pretty much the same thing. Both are dried cured (and pressed) pig legs. Speck appears to be the same thing, but mad