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Once Upon a Chef
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There are countless ways to make creamed corn, but this version—adapted from When Southern Women Cook by America’s Test Kitchen—is one of the simplest. Instead of relying on a roux or lots of added ingredients, it lets the corn do most of the work. The kernels are simmered in a skillet until just crisp-tender, then [] The post Creamed Corn appeared first on Once Upon a Chef.
If you’ve only ever had store-bought angel food cake, you’re in for a treat. Homemade angel food cake is in a league of its own. It’s tall, feather-light, and incredibly fluffy, with a delicate vanilla-almond flavor and a lightly crisp, golden crust. It has a reputation for being tricky, but it’s actually quite straightforward once [] The post Angel Food Cake appeared first on Once Upon a Chef.
If you aren’t familiar with a buckle, it belongs to that wonderful family of rustic, old-fashioned desserts like crisps, crumbles, and cobblers. It gets its name from the way the cake rises around the fruit as it bakes, causing the top to buckle and crinkle. This peach blackberry buckle, adapted from Flavors of the Southern [] The post Peach Blackberry Buckle appeared first on Once Upon a Chef.
This basil vinaigrette is one of those recipes I look forward to making every summer. It’s packed with fresh basil, comes together in minutes, and is an easy way to add bright, herby flavor to everything from salads and vegetables to grilled chicken, fish, and fresh mozzarella or burrata. Still have basil to use? My [] The post Basil Vinaigrette appeared first on Once Upon a Chef.
A good salad has lots of contrasting colors, textures, and flavors, and this avocado salad has it all: buttery avocado, juicy cherry tomatoes, crisp bell peppers and cucumbers, fresh herbs, and a tangy vinaigrette. For best results, let the tomatoes, peppers, and cucumbers marinate in the dressing for at least 20 minutes before adding the [] The post Summer Avocado Salad appeared first on Once Upon a Chef.
The word primavera means “springtime” in Italian, but pasta primavera has come to mean pasta tossed with veggies from any season. This version, with roasted cherry tomatoes, corn, and zucchini, makes the most of summer produce. It’s substantial enough to serve as a main course or as a side with grilled chicken or Italian sausage. [] The post Pasta Primavera appeared first on Once Upon a Chef.
