Bonnie Rush

1,669 Added | 26 Magazines | 3 Likes | 12 Following | 217.2k Followers | @bonnierush | Jesus follower • married to my best friend • homeschooling mom • photographer • DIY home creator • gardener • local farming advocate • San Diego born

Master Sweet Dough

This versatile dough recipe is ideally made in a stand mixer, but a food processor works surprisingly well, too. Use the dough to make sweet rolls, pretzels, and more.<p>Ingredients<p>2/3 cup whole milk<p>5 tablespoons sugar, divided<p>1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)<p>2 large eggs, …

Potted Crab with Meyer Lemon

Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 tablespoons juice …

Juice

The Loftiest Souffle

Here's a soufflé recipe by Michel Richard of Citronelle in Washington, D.C. that can stand up for itself. Whip the whites until firm, but stop before they get too stiff.<p>Ingredients<p>3 tablespoons unsalted butter plus more, room temperature, for ramekins<p>4 tablespoons finely grated Parmesan, divided<p>3 …

The Creamiest Aioli

In this aioli recipe by L.A. chef Suzanne Goin, she provides this tip: "Add a thin drizzle of oil and whisk like crazy."<p>Ingredients<p>1 large egg yolk<p>1 small garlic clove, finely grated<p>1/4 teaspoon kosher salt plus more<p>1/4 cup grapeseed oil<p>1/4 cup good-quality extra-virgin olive oil<p>Pinch of cayenne …

Thomas Keller's Perfect (Yes, Perfect) Poached Egg

Crack an egg, drop it into boiling water, and you'll get a poached egg, right? If it were that simple, there wouldn't be a million egg-poaching gadgets on the market. For clarity, we consulted the perfectionists at Thomas Keller's Per Se in New York, where chef de cuisine Eli Kaimeh gave us his …

Lazy Mary’s Citrus Tart (Joy The Baker)

Pomegranate Aperitif

Saba is wine-grape juice that’s been reduced until syrupy and concentrated. If you can’t find it, use a few drops of aged balsamic vinegar.<p>Ingredients<p>1 cup pomegranate juice<p>2 tablespoons saba<p>2 cups Lillet Blanc<p>4 dashes celery bitters<p>Club soda<p>Recipe Preparation<p>Whisk pomegranate juice and saba in a …

Lychee Ginger Ice

1. Puree lychees with 1/4 cup syrup in a food processor or blender until smooth. Transfer to a sieve set over a bowl; stir and press on solids to drain as much liquid as possible. (You should have about 1 cup.) Discard solids and refrigerate juice until cold, at least 1 hour; juice can be made up …

Recipes

Wild Salmon, Asparagus, and Shiitakes in Parchment

1. Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss mushrooms, asparagus, and scallions with oil in a large bowl. Sprinkle with lemon zest and season with salt …

Recipes

Homemade Pasta

Because this dough is eggless, it has great al dente texture. If you can’t find durum wheat flour, all-purpose will work well, too.<p>Ingredients<p>1 cup plus 2 tablespoons fine durum wheat flour or all-purpose flour plus more for dusting<p>1 cup semolina flour (pasta flour)<p>Ingredient Info:<p>Fine durum wheat …

The Best Way to Use Chives, From Soups to Vegetables to Main Dishes

More than just a garnish, chives awaken every dish they touch. Here are some of our favorite ways to use them.<p><b>Little Toasts</b><p>Fresh goat cheese with crushed red pepper and chives...sautéed chicken livers with black pepper and chives...asparagus, sliced eggs, and chives...<p><b>Starters</b><p>Blini with trout roe, …

Brownie-and-Peanut-Butter Ice Cream Sandwiches

1. Preheat oven to 350 degrees. Coat two 13- by-18-inch rimmed baking sheets with cooking spray, line with parchment, and spray parchment.<p>2. Whisk flour, baking powder, and salt in a medium bowl. Melt butter and chocolate in a large heatproof bowl set over a pot of simmering water, stirring until …

Dessert

How to Prep Baby Artichokes, Step by Step, with GIFs!

Never cooked baby artichokes? Now's a great time to start. Their chokes and thorn-free leaves clean up in a snap, yielding tender hearts and stems. Here’s the play-by-play.<p><b>Pull off the green outer leaves to expose the pale yellow ones.</b> Have a bowl of lemony water at the ready.<p>Using a serrated …

Green Garlic and Pea Soup with Whipped Cream

The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.<p>Ingredients<p>2 bunches green garlic (about 1 lb.)<p>4 tablespoons olive oil, divided<p>Kosher salt and freshly ground black pepper<p>2 cups shelled fresh …

Smoked Trout with Pea Shoots and Spring Onions

Look for pea shoots at the farmers' market or at Asian markets (though any tender green will work in a pinch).

Farmers' Markets

Seared Hake with Baby Potatoes and Green Sauce

The balance of this green sauce is all in the mix. Sorrel is citrusy and bright, but can be quite sharp. Celery is cooling, and the leeks deliver structure, heat, and body.<p>Ingredients<p>Green sauce<p>⅓ cup fresh celery juice (from about 2 stalks)<p>⅓ cup fresh sorrel or cilantro juice (from about 2 cups, …

Fish Stew with Fennel and Baby Potatoes

This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.<p>Ingredients<p>¼ cup olive oil<p>8 oz. small waxy potatoes (such as baby Yukon Gold), scrubbed, sliced ¼” thick<p>½ medium fennel bulb, finely chopped<p>2 garlic cloves, finely chopped<p>Kosher salt and freshly ground …

Los Angeles Travel Guide | Food & Wine

F&W’s Los Angeles travel guide features spectacular Los Angeles restaurants, cocktail bars, beach hotels and things to do. Plus: delicious recipes …

Scallion Vinaigrette

Step<p>In a blender, puree the scallions, jalapeño, vinegar, water and honey; gradually add the oil. Add the cilantro and pulse. Season with salt and …

Agricole-Guava Cooler

Ingredients<p>2 ounces guava nectar<br>• 2 ounces rhum agricole<br>• 3/4 ounce lime juice<br>• 1/2 ounce Simple Syrup<br>• 1/2 ounce Navan<br>• 2 dashes Angostura bitters<br>• Ice<br>• 2 ounces …

Strawberry Rhubarb Pâte de Fruit

Heat oven to 200°. Stir Demerara sugar and vanilla seeds in a bowl; sprinkle with Shrubb and toss to combine. Spread sugar evenly on a parchment …

Meadow Mocktails

Step 1 Make the lavender syrup<p>Combine all of the ingredients in a medium saucepan and bring to a boil. Cook over moderate heat, stirring, until the …

Halibut in Parchment with Corn and Tomatoes

How to Make It<p>Step 1<p>Arrange the halibut in a shallow baking dish. In a medium saucepan, combine 1 cup of water with the sugar, fennel seeds, …

Blueberry Hand Pies

Kids love to get a pint-size sweet.<p>Ingredients<p>Buttery Pie Crust (click for recipe)<p>All-purpose flour (for dusting)<p>2 cups blueberries (about 10 ounces)<p>1 teaspoon finely grated lemon zest<p>1 tablespoon fresh lemon juice<p>1/4 cup sugar<p>1/4 teaspoon kosher salt<p>1 large egg, whisked with 1 teaspoon water<p>1 …

Salted Caramel-Filled Fudge Brownies

How to Make It<p>Step 1 Make the caramel<p>In a medium saucepan, cook the sugar with the water over moderate heat, swirling the pan frequently, until a …

Indian-Spiced Short Ribs

How to Make It<p>Step 1<p>Preheat the oven to 325°. In a small skillet, toast the coriander and cumin seeds over moderately high heat, shaking the pan …

7 Oyster Common Mistakes, from Shucking to Storing

It's one thing to belly up to your favorite oyster bar and order a dozen. It's another if you want to order a dozen from your fish monger and crack them open yourself—or cook them into a stew, or fry them into crunchy bundles of happiness. These bivalves have to be handled with care and know-how, …

How to Start Beekeeping: What's All the Buzz About? - Homesteading and Livestock

These Langstroth hives are tended by a beekeeper in a full, hooded suit. The smoker is used to suppress defensive behavior in bees.<p>Illustration by …

Ragout of Lamb and Spring Vegetables with Farro

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

Crispy-Skinned Fish

"Don't dump a bunch of sauce on your crispy skin— you'll ruin it. Put your sauce on the plate and place the fillet on top."—Donald Link