How to Cook (Page 203)

How to Make Perfect Custard: The Big Reveal

Dessert

How to Make Perfect Custard: The Big Reveal

In the "season finale" of our video series with pastry chef Shuna Lydon, A&M get to taste her recipe for her Butterscotch Pot de Crème!

by: Food52|March 11, 2011
How to Make a Custard, Part 4

Dessert

How to Make a Custard, Part 4

The fourth of 5 tips on custard from Shuna Lydon, Pastry Chef of Peels restaurant in NYC. Today: Steam!

by: Food52|March 10, 2011
How to Make a Custard, Part 3

Dessert

How to Make a Custard, Part 3

The third of 5 tips on custard from Shuna Lydon, Pastry Chef of Peels restaurant in NYC. Today: Scales!

by: Food52|March  8, 2011
How to Chop (and Slice and Smash) Garlic

Herb

How to Chop (and Slice and Smash) Garlic

A&M ditch the complicated gadgets and arm themselves with simple tools to show us how to chop garlic -- two ways!

by: Food52|February 18, 2011
Grandma DiLaura's Ricotta Gnocchi

Italian

Grandma DiLaura's Ricotta Gnocchi

Christina DiLaura teaches A&M how to make her grandmother's light, pillowy ricotta gnocchi (these are not the "belly bombs" of your potato gnocchi nightmares).

by: Food52|February 11, 2011
How to Segment (and Slice) an Orange

Essential Tools

How to Segment (and Slice) an Orange

A&M demo two of their favorite ways to cut an orange -- and the best knives to get the job done.

by: Food52|February  4, 2011
How to Pit Olives

Kitchen Hacks

How to Pit Olives

To kick off this week's contest, A&M show two ways to pit olives.

by: Food52|February  4, 2011
Butternut Squash and Roasted Garlic Galette

Vegetable

Butternut Squash and Roasted Garlic Galette

Watch A&M put together a simple, savory autumn galette.

by: Food52|November  5, 2010
Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto

Vegetable

Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto

See A&M turn an unwieldy butternut squash into sweet, melting slices -- plus a no-nonsense method for removing hazelnut skins.

by: Food52|November  5, 2010
Tailgate Paella

Spanish

Tailgate Paella

See A&M make a traditional Spanish paella that would kill at your next tailgate party (but cooks up handsomely on the stove too).

by: Food52|October 29, 2010
Tipsy Maple Corn

Snack

Tipsy Maple Corn

Watch A&M pop corn in pancetta fat and douse it with Jack Daniels, maple syrup and butter (all part of a balanced breakfast at food52).

by: Food52|October 22, 2010
Salted Pumpkin Caramels

Candy

Salted Pumpkin Caramels

A&M show us just how fun making caramel can be -- don't miss their step-by-step tutorial.

by: Food52|October 22, 2010
Roasted Cauliflower with Gremolata Breadcrumbs

Italian

Roasted Cauliflower with Gremolata Breadcrumbs

A mini-history lesson and a simple trick for floretting cauliflower to minimize wayward crumbles.

by: Food52|October 15, 2010
Pan Bagnat: Le French Tuna Salad Sandwich

French

Pan Bagnat: Le French Tuna Salad Sandwich

See A&M assemble Waverly's tasty Pan Bagnat, one of the finalists in our contest for Your Best Brown Bag Lunch.

by: Food52|October  8, 2010

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