Welcome to this week’s edition of Will It Sous Vide?, the weekly column where I usually make whatever you want me to with my immersion circulator.
There’s nothing more romantic than wine and chocolate—as long as the pairing is right. Here are some useful suggestions from an expert in the field.
Mixing ingredients for homemade ice cream is easy—it’s the freezing that’s the hard part. It drives us impatient people mad. If the weather outside is frightful, use the snow to your advantage.
Ice cream cake is delicious, but buying one is usually too much for you and a friend, and piling up the layers of cake and melting ice cream can get messy fast if you make your own. Use a muffin tin to give everyone their own individual cakes and cut down on the prep mess.
Now that the year is ending, and the holiday season is over, your gingerbread house may seem a little outmoded. But pie knows no season, so rather than tossing your cookie house in the trash, you should probably make it into a pie crust.
I know only losers end up with this thing called “leftover champagne,” but—if due to extreme circumstances, you find yourself with some “bonus” bubbly, you can make it into a very refreshing and tasty granita.
Given the festive nature of the holiday season, cooking can veer towards the elaborate, so it helps to have some quick and easy dishes that impress without a ton of effort. As such, I recommend that everyone keep a stock of puff pastry in their freezer, and use it liberally to whip up appetizers, snacks, and desserts.
When you’re trying to lose weight, you’ve probably thought “I’ve been good this week, so I deserve this triple chocolate peanut butter brownie.” Instead of indulging, consider these “buffer foods” that feel like treats to quiet your inner saboteur.
Upon first reading, the words “spaghetti squash funnel cake,” might send you into a rage—because squash is not cake—but fried strands of super starchy squash actually crisp up in a very pleasing way and taste great with powdered sugar.