For our purposes, “simple” means straightforward. It doesn’t speak to the amount of labor or effort that goes into something, but to the uncomplicated nature of the process.
Pierogi may not be easy to make, but they’re easy to cook. They can be served simply boiled once or twice, or fried – perhaps after having been breaded with bread crumbs or crackers. Although they reheat fantastically, they do not take to that greatest reheating mechanism of all time: the microwave. If you want to eat pierogi like a true Pole, serve them with sour cream.
Crème Fraîche can be made at home with buttermilk and heavy cream. It’s simple and easy. In this post, we’ll explain the biology behind it and show you how to do it.
Homemade Polish Dumplings go wonderfully with any kind of chicken soup. Polish Dumplings are made very simply and easily from potatoes and flour. They freeze well and are easy to reheat. They’re a comfort-foodie accompaniment to the stock you made from your leftover holiday turkey.
Here’s a simple and easy lemon trifle recipe. It’s got layers of lemon curd, lemon pudding, whipped cream, and a rich, delicious butter cake.
How to Make Pan Fried Chicken Breasts (Boneless, Skinless) with a Simple Dredge: quick, easy, everyday cooking
Martha Stewart’s Tropical Fruit Salad is made with fresh pineapple, strawberry, lime, and coconut chips. It’s probably the simplest of the Martha recipes I know, but its nonetheless characteristically delicious and distinctive.
It’s a simple bit of everyday kitchencraft that requires very little how-to know-how.
This warm camembert appetizer recipe makes the perfect beginning to a romantic dinner for two: simple but elegant … luscious, semi-melted cheese set off by red raspberry jam. A glass of wine. Soft lighting. You may wind up forgetting all about dinner.
