Don't waste your money on kitchen tools you'll rarely use. Former Chowhound Senior Food Editor Jill Santopietro shows you how to improvise if you don't own a rolling pin. Armed with this knowledge, see the best pie recipes for Thanksgiving, and how to make your sugar cookies taste better.
In this episode of Chow-To, Guillermo meets with Francesca Chaney, the youngest restaurateur in Brooklyn, at her vegan café Sol Sips. Francesca teaches Guillermo how to make vegan cultured butter using coconut oil , creating not only a healthier and tastier alternative to the commonly found substitutes (looking at you margarine), but also an affordable option compared to store-bought. Cultured vegan butter can be used as a tasty spread or browned and used for baking as well. Francesca was named one of Eater’s Young Guns ’19, as recognition of her culinary talent and her amazing community work out of Bushwick. Her plan is to offer affordable wellness to underserved customers, and make sure her products are accessible to all.
Welcome to Open Kitchen, a series journeying inside the kitchens of renowned chefs and food personalities.
In our inaugural episode, we visit legendary cookbook author Dorie Greenspan. Dorie welcomes us into her Connecticut home for a tour of her kitchen. During our visit, she shows us the process through which she creates bestselling cookbooks like "Everyday Dorie" and "Dorie's Cookies." Dorie also walks us through a selection of her favorite kitchen tools, including her adorable silicone spatulas and baking sheets. And after all that, she still has the time to make her delicious French vanilla sablé cookies.
Store-bought hummus is convenient but you haven't lived until you've made your own. For this episode of Chow-To, we visit chef Eden Grinshpan at her Middle Eastern-inspired restaurant DEZ in New York City to find out how to make hummus that is way better than the kind you'll find in a store. Guillermo and Eden make a traditional version, and then, to make things more interesting, they take it to the next level with Eden’s signature Beet Meze. This delicious vegan, gluten-free, protein-packed base is easier to make than most people think.
These colorful little sandwich cookies turn us all into kids in a candy store. They’re so perfect that the idea of making them is intimidating — but fear not! To learn how to make them, Guillermo met with master pâtissier Jayce Baudry, the executive pastry chef for Daniel Boulud's Épiceries. The chef taught us tricks and techniques to make the process manageable, even for an amateur baker at home.
If you want to spend more time caroling, and sipping wine instead of hanging in the kitchen, watch Chef Jansen Chan (International Culinary Center). make colored sugar, the easiest way to make basic sugar cookies shine on your holiday table.