No food signifies summer more than watermelon. We’re so sweet on the hot pink (or yellow) fruit that we designed an entire watermelon bar party showcasing the many ways to snack on, sip, and even centerpiece-ify the hydrating produce item.
17.07.2023 - 20:17 / bhg.com
If you've already finished the stellar second season of FX's The Bear, you might be feeling a little disappointed that you won't be able to listen to Carmy (played by Jeremy Allen White) and his team yell «Yes, chef!» and «Behind!» at each other anymore. But before you get too deep into that post-binge-watch slump, we have some good news: There's a new viral recipe from the show (remember the spaghetti from last year) that can give you a taste of what you're missing—and you're about to see tutorials for it nonstop.
In one episode, Carmy’s sister Natalie (Abby Elliot) asks chef de cuisine Sydney (Ayo Edebiri) to make her an omelet—a dish that helps her reconnect with her passion for cooking. While it seems simple to make, the traditional omelet can be notoriously difficult to master. The Bear’s culinary producer (and former culinary director of L.A. Italian restaurant Jon + Vinny’s) Courtney Storer was inspired by Chef Ludo Lefebvre’s signature “perfect French omelet” recipe, according to reporting by Time. This omelet features sour cream and onion potato chips sprinkled on top and a soft cheese and chive filling.
“The omelet featured on the show is a fairly common technique used for French omelets, but the true beauty of this recipe is the potato chips on top,” says Emily Nienhaus, Better Homes & Gardens Test Kitchen culinary specialist. “The salty, crunchy topping is a perfect balance to the creamy, light, and fluffy eggs beneath it.”
In the weeks since the show first aired, TikTok videos showing creators recreating this recipe have started to pop up across the app—so it’s only a matter of time before it officially goes viral. Take this video from @chef.tiago.f, which has received over 462,000 views and 35,000 likes so far
No food signifies summer more than watermelon. We’re so sweet on the hot pink (or yellow) fruit that we designed an entire watermelon bar party showcasing the many ways to snack on, sip, and even centerpiece-ify the hydrating produce item.
The winter holidays might steal the spotlight as the season for sparkling wine, but we firmly believe that summer is where it’s at. (That said, there’s no wrong time of year to open a bottle of bubbly, if you ask us!) When the temperatures rise and we’re spending more time than usual in the sun (slathered in SPF, of course), we don’t crave a heavy IPA, potent bourbon-based cocktail, or powerful red wine. Instead, we find ourselves gravitating toward lower-ABV, ultra-refreshing (and hydrating!) spritzes.
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At The Pig near Bath gardeners Ollie Hutson and Fran Chilet-Olmos aim to have a steady supply of leafy herbs all summer. Crops such as tarragon are picked in fat bunches, then hung upside down in one of the polytunnels to dry, before the crisp leaves are stored in preserving jars so they can be used in winter. Annual herbs to grow such as basil, coriander, caraway and chervil are sown two or three times during the growing season, so there is a constant supply of fresh leaves.
The ancient Chinese have cultivated Tree Peonies for over 1500 years. Prized specimens are and were grown for medicinal purposes as they contain glucocides and alkolides. The imperial palace gardens had many specimens that became quite valuable.
If you had asked how I felt about geometry when I was a high school sophomore preparing for final exams, I would have had an immediate and firm answer: “No, thank you.” But as soon as that geometry had anything to do with food, I’d correct my answer to “Count me in for all the research!”
Sodium reduction is a national priority for the Centers for Disease Control and Prevention (CDC). The agency is working with national, state, and local partners to gradually reduce sodium consumption, increase blood pressure control, and improve nutrition. Most of the sodium in our diets comes from packaged and restaurant food (not the salt shaker) and is a direct result of food processing. You can reduce salt when cooking at home by replacing salt with Herbs. Cooking vegetables with the right herbs will make an unforgettable difference. Learning how to use herbs will have your family and dinner guests impressed. Here is how to change an ordinary tasting vegetable dish into an extraordinary one with the added flavors of herbs and spices.
Want to know how to get two distinct flavors from one plant? Well, the plant known as Coriandrum sativum can provide just that. C. sativum is commonly cultivated as a low growing, vegetative herb known as cilantro that adds a savory flavor to many foods and dishes. However, not everyone knows that the seed produced by C. sativum is commonly referred to as coriander. Coriander is used whole or often ground as a spice to provide delectable flavor to many traditional and newer fusion-type meals. The herb and the spice come from the same plant, just different parts. For this reason, C. sativum is referred to with two different common names.
I recently had the privilege of attending a presentation by Laura Dowling on arranging flowers in the French style. Laura was the Chief Floral Designer at the White House from 2009 to 2015. Her arrangements were inspiring, and the use of the materials was inventive and beautiful. She attended floral design schools in both Paris and Germany and has continued to pursue new techniques. She has also authored several books on flower arranging in the French style, featuring her design work at the White House. Laura shared her stories of working in the White House and other major events where she designed flower arrangements to create a magical background. Those two and a half hours encouraged me to think outside the box to create beautiful flower arrangements.
I love the look of giant leaves of aroids like Colocasia (shown) and Alocasia looming over the surface of my various water gardens, but always found the “planting” of them difficult: Everybody always wanted to set themselves free and float to the surface, even if I set rocks inside their rims. Naughty babies. So here’s what I do:First, I hold the plant, black plastic nursery pot and all, under water until it stops bubbling and is fully soaked. Then I simply stuff it, black nursery pot and all, into the heaviest terra cot
Called “the mystery plant of the herb world” by The Rodale Herb Book, “oregano” is the common name for a small multitude of plants that are mostly useless in the kitchen. Among them are many true oreganos, in the genus Origanum, and also many plants that aren’t. Mexican oregano (Lippia graveolens) is a relative of lemon verbena, not oregano. Cuban oregano (Coleus amboinicus) is a succulent that tastes and smells somewhat like oregano and makes a good houseplant. It is used like oregano in Cuban cuisine. Italian oregano thyme, a member of the genus Thymus, also has the familiar oregano scent.Among the true oreganos there are choices for great beauty, like O. vulgare ‘Aureum,’ a golden-leaved form. (My sorry plant was probably just plain O. vulgare—not even pretty like the golden kind.) Sweet marjoram, a kind of oregano known as O. majorana, is more the stuff of French cuisine, and an excellent culinary herb. Pot marjoram, O. onites, is also savory-flavored.But if you want to cook with the classic oregano taste, you want to try Greek oregano, O. heracleoticum, which is a pungent