Making a hard-boiled egg is almost as easy as boiling water, if you know the right process. Cooking eggs too long or too vigorously, on the other hand, can result in cracked shells, tough whites, and green-gray, sulfuric-smelling yolks. This Easter Weekend, make sure you get it right, lest you make your sons and daughters or...
Charoset is a simple fruit mixture that can be spread on matzo or eaten alone. This recipe includes the standard apples and walnuts, but there are many versions of this Seder favorite.
GM Nate was nice enough to offer to share his family matzo ball soup recipe, but when he asked his mom for it he was surprised to hear that her secret family recipe actually came from a cookbook. We took what she adapted from the 1949 cookbook Jewish Cookery by Leah W. Leonard, and made it Food Republic-friendly. Feel free to use this as a start and put your own spin...
This thick, tangy sauce goes on top of steaks, vegetables, eggs, or even oysters. The hint of tarragon in Bearnaise sets it apart from other sauces, and a dash or two of hot sauce can give it a nice little kick.
Our recipe calls for the use of a blender, not only to save your wrist from the threat of Carpal Tunnel Syndrome that comes from trying to whisk this sauce, but also to...
Pesto is the most classic way to use basil in Italian cooking—though this herb has many other uses. Still, you really can't go wrong with a whole bunch of meals once you can master this basic pesto recipe.
Swirl some pesto into al dente spaghetti and achieve a sort of food nirvana. Spread it on a ciabatta roll...
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