How to Make Homemade Flour Tortillas: a flexible, recipe that steps you through traditional (water and shortening) to deluxe (milk and bacon fat). Rated E-I for Easy-Ish (requires brief rolling pin use).
This is a recipe, or more of a how-to, for Old-Fashioned Hash from leftover ingredients that include pork roast, cheese, potatoes, and a host of vegetables. It’s topped with sunny-side-up eggs. It’s a wonderful breakfast that stems from one of Julia Child’s cookbooks.
How to Roast Meat on a Stick: easy beef filets over a campfire
Pop! Pop! Pop! How to Make Perfect Popcorn on the Stovetop. This is a bit of everyday, homemade cooking that everyone should know.
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.
How to Make Pan Fried Chicken Breasts (Boneless, Skinless) with a Simple Dredge: quick, easy, everyday cooking
It’s a simple bit of everyday kitchencraft that requires very little how-to know-how.
How To Assemble Pierogi: Rolling the dough, stuffing the rounds, and sealing the dumplings so they won’t leak while you’re boiling them