General – Page 23 – RecipesWorldwide

Bontemps Pâtisserie: Biscuits Beyond the Blue Door

As I stare through the plate glass window of Bontemps Pâtisserie I can’t help but think about Ted Lasso. Why bring him up here? By here I mean Paris. Shouldn’t I have a more romantic subject in mind than an Emmy-winning mustachioed fictional soccer nerd? Well I do. I’ve always had a love affair with simple shortbread biscuits. The kind Coach Lasso famously brings his boss each morning. So I guess I can thank him for leading me to this window where pâtissiere Fiona Leluc has transformed the coach’s deliciously outdated biscuit into a modern marvel of a fruit-filled sablé cookie: soft, buttery, crumbly, with just a hint of fleur de sel. I … Read more

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Biscuits / Blue / Bontemps / Door / Pâtisserie

Spiced Nuts for Holiday Giving – Food in Jars

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Sweet, crunchy spiced nuts are simple to make and win raves from everyone who tastes them. Add them to a cheese board or a hearty winter salad. This post is sponsored by the makers of Ball® home canning products.* My list of to-make holiday treats is ever evolving. Every year, I start baking thinking that I know exactly what I’m going to make. And then I spot a new recipe and am overcome with the urge to try it out. This is doubly true if said treat can be gifted in a festive Ball® Snowflake Keepsake Jar. You all know … Read more

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Food / Giving / Holiday / Jars / Nuts / Spiced

The Allure of Fast Food is Dying

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Welcome to another edition of Bonji’s Hot Takes, where we serve up fresh and unconventional culinary ideas that are guaranteed to tickle your taste buds. We hope your week has been filled with success and happiness. The weekend is already near but we hope to offer some value before this week closes and you are enjoying the time off. Last week, I dove into the world of chain sandwich shops and chose to fight alongside the local delis that I love so much. This time, I’m going after the big dogs… all of those mega-corporations: McDonalds, Burger King, Chick-fil-A (don’t … Read more

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Allure / Dying / Fast / Food

How To Tell If Pineapple Is Ripe Before Cutting It Open

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Twenty47studio/Getty Images Knowing how to choose a ripe pineapple before cutting it open can save you from disappointment. A perfectly ripe pineapple is a crowd-pleasing treat: tart, tangy, mouth-tinglingly sweet, and simply unlike any other fruit. If not just ripe enough, a pineapple can be hard and flavorless or mushy, sour, and fermented. So, how can you tell? A ripe pineapple will have some yellow or golden tones near the base, sometimes blending into light brown. Avoid ones that are entirely green (underripe) or excessively brown (overripe). Check the texture by giving … Read more

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Cutting / Open / Pineapple / Ripe

Welsh Rarebit Dip – Beer Cheese – Leels Cooks

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Welsh rarebit is traditionally served as a cheesy toast, but I thought I’d try something different. The concept isn’t outlandish, since beer-cheese dips already exist, but this one takes it a bit further with more adult flavours. Sharp cheese, dijon mustard, worcestershire sauce and a dark beer gives it a dynamic flavour and lots of depth. I wouldn’t feed this to the kids, but it’s a great way to switch up the usual beer-cheese we see everywhere.I also added some fontina to this recipe as it’s a great melting cheese that is very mild to break up some of the … Read more

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Beer / Cheese / Cooks / Dip / Leels / Rarebit / Welsh

Souvlaki or Gyros: I Won’t Make That Mistake Again

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Souvlaki or gyros? All I can say is I won’t make that mistake again. I’m in Athens, Greece and one of the things on my to-do list is to find authentic Athenian street food experiences. Well, on my first excursion I got more than I bargained for. I was walking in the Plaka and came across a street vendor grilling skewers of meat which he then wrapped in thick rounds of pita bread. It’s a presentation I’ve been familiar with since the 1970s when my family would order GIE-rows at the local Greek restaurant, Athenian Garden. Today I know enough not to call this Greek classic GIE-rows so … Read more

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Gyros / Mistake / Souvlaki / Wont

Mulled Apple Cider Syrup – Food in Jars

Mulled apple cider syrup mixed with sparkling water in a Ball Flute Jar.

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Make a batch of mulled apple cider syrup to keep in your fridge. You’ll be ready for festive sparkling drinks all season long. This post is sponsored by the makers of Ball® home canning products.* Between fertility treatments, being pregnant, and time spent nursing, it’s been over than four years since I’ve had more than a tiny sip of alcohol. In that time, I have developed a deep appreciation for syrups, shrubs, and other flavorful mixers that can bring easy interest to a glass of sparkling water. When my friends at @ballcanning asked me to come up with something festive for … Read more

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Apple / Cider / Food / Jars / Mulled / Syrup

The Great Office Debate: Sandwiches or Wraps

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Bonji Hot Takes: Volume 85 Welcome to another edition of Bonji’s Hot Takes, where we serve fresh and unconventional culinary ideas that are guaranteed to tickle your taste buds. We hope your week has been filled with success and happiness. The weekend is already near but we hope to offer some value before this week closes and you are enjoying the time off. This week in the Bonji office we had some debate. We are huge fans of the local deli, as you probably know already; however, there is a point of contention within this topic. Do you prefer the … Read more

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Debate / Great / Office / Sandwiches / Wraps

Just Add Water To Fix Your Broken Pan Sauce

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Rudisill/Getty Images A pan sauce, like an emulsified salad dressing or a perfectly cooked cut of steak, seems much more complicated to prepare than it actually is. In just a few steps you can create a glossy, rich sauce to accompany your meat dish that tastes as if it were professionally prepped. In fact, pan sauces are one of the few culinary preparations that you can ruin (and save) over and over again. To explain how this works, we have to start with the sauce itself. A pan sauce begins with the remaining … Read more

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Add / Broken / Fix / Pan / Sauce / Water

Country Sausage Dressing – Leels Cooks

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I’m one of those people that calls it stuffing regardless of whether or not it’s “stuffed” into anything. (dressing just sounds wrong) I’m also very against a wet soggy stuffing anyway, so prefer it baked to golden crispy perfection. If you like a super moist dressing, use a deeper baking dish, if you want even crisper, lay it out on a baking sheet. It’s all up to you! Don’t skip out on the fresh herbs and the tearing of the bread instead of cubing. The rough craggy edges we get from tearing instead of slicing allow for more surface area … Read more

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Cooks / Country / Dressing / Leels / Sausage