April 10, 2017 by Contributor in Simply Recipes

How To Make French Crêpes

For a dish that seems so fancy, crepes are surprisingly easy to make at home. After all, they are just thin pancakes – but oh, what pancakes! The ancient origins of crepes are found in Brittany on the coast of France, where their popularity spread to make them one of

Read More →
April 08, 2017 by Contributor in Simply Recipes

Asparagus Quiche with Fontina Cheese

1 Roll out the pie crust: Roll out the pie crust on a lightly floured counter to an 11-inch round, moving it often to prevent it from sticking. Lift it onto the rolling pin and gently ease it into a 9 1/2 or 10-inch porcelain tart pan. Press the dough

Read More →
April 07, 2017 by Contributor in Simply Recipes

Spring Minestrone Soup

Print Photography Credit: Elise Bauer Welcome spring with this savory soup from Hank. ~Elise Minestrone is one of my favorite soups, and it is infinitely malleable with the seasons. This version celebrates springtime, when fresh, new vegetables begin to show up at the market. I know to make this soup

Read More →
April 06, 2017 by Contributor in Simply Recipes

Flank Steak Stir Fry with Asparagus and Red Pepper

If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package. Method 1 Blanch the asparagus: Fill a medium sized saucepan halfway with water and bring to a boil. Blanch the cut asparagus for

Read More →
April 05, 2017 by Contributor in Simply Recipes

Easy Lemon Pudding

Print Photography Credit: Sally Vargas This lemon pudding couldn’t be easier. It’s made with just four ingredients: whipping cream, sugar, lemon zest, and lemon juice. All you do is warm everything up, then let the pudding set. It’s like magic. Elegant, simple, and with a velvety texture that is positively

Read More →
April 03, 2017 by Contributor in Simply Recipes

Matzo Ball Soup

Method 1 Make the matzo ball mixture: Make the matzo ball mixture: In a medium mixing bowl, whisk together the eggs, schmaltz, water, salt, and pepper. Stir in the matzo meal. Cover the bowl tightly and chill it in the fridge for at least two hours, or up to a

Read More →