Pierogi may not be easy to make, but they’re easy to cook. They can be served simply boiled once or twice, or fried – perhaps after having been breaded with bread crumbs or crackers. Although they reheat fantastically, they do not take to that greatest reheating mechanism of all time: the microwave. If you want to eat pierogi like a true Pole, serve them with sour cream.
Crème Fraîche can be made at home with buttermilk and heavy cream. It’s simple and easy. In this post, we’ll explain the biology behind it and show you how to do it.
This bright and sunny Ginger Shrub Cocktail has everything: fresh lime juice, ginger beer, rum, sunburned drifters with soap sud beards…
Homemade Polish Dumplings go wonderfully with any kind of chicken soup. Polish Dumplings are made very simply and easily from potatoes and flour. They freeze well and are easy to reheat. They’re a comfort-foodie accompaniment to the stock you made from your leftover holiday turkey.
Here’s a simple and easy lemon trifle recipe. It’s got layers of lemon curd, lemon pudding, whipped cream, and a rich, delicious butter cake.
How to Make Pan Fried Chicken Breasts (Boneless, Skinless) with a Simple Dredge: quick, easy, everyday cooking
Cooked, 8 grain hot cereal for breakfast: easy, everyday cooking. It reheats well, so you don’t have to set aside time to make it on a weekday morning.
The obvious stars of these Avocado, Bacon, and Ham Sandwiches are the crusty, chewy baguette and dry-cured country ham – but the avocado really steals the show. These sandwiches have no cheese, and you’ll never miss it. An easy, but worthy recipe.
Martha Stewart’s Tropical Fruit Salad is made with fresh pineapple, strawberry, lime, and coconut chips. It’s probably the simplest of the Martha recipes I know, but its nonetheless characteristically delicious and distinctive.