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Technique recipes

by ingredients, cooking time, nutrition facts, collections

27 TECHNIQUE RECIPES

Recipe Lamb Cooked Two Ways

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My inspiration to this dish came from my love for Moroccan Cuisine, where dry fruits are very common in their cuisine. The combination and the technique of using dates and musta...

Blender Eggs Benedict & Baby Spinach

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This version of Eggs Benedict uses a quick blender technique to make the Hollandaise sauce. Similar to making homemade mayonnaise.

Quick "Kosher" Double-dill Pickles

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Using a short and easier technique, these pickles still deliver all the flavor of long-cured deli pickles.

Cherry Tomato, Basil and Fresh Mozzarella Salad

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Cherry tomatoes, basil, fresh mozzarella are always a delicious combination, here by spinning out the juice from cherry tomatoes to make the salad tasty but not watery. You can ...

Baked Stuffed Onions

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To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Feta Broccoli Frittata

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A vegetable frittata that's substantial enough to be a vegetarian main dish when served with a salad. This technique helps keep the egg frittata tender and moist.

Maple Rosemary Skillet Roasted Carrots

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A quick and easy technique for delivering slow-roasted caramelized goodness from the stove-top.

Fiery Duck Curry in Vindaloo Sauce

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Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the technique of marinating meat in vinegar and the use of fi...

Salt-Roasted Chicken with Marinade

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This is a good "guest" food. You can appear to have mastered esoteric Oriental cooking techniques without ever having actually prepared the dish before... Unless you drop the...

Cherry Tomato, Tarragon and Blue Cheese Salad

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Spinning out the juice from cherry tomatoes makes the salad tasty but not watery. You can use this technique in all the tomato salads. And the reduction of the tomato juice adds...

Simple Salmon Fillets

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This technique will give you delicious, moist salmon every time--just don't overdo the cooking! The broiler bit isn't mandatory, it just gives a nice finish.