Emma Culligan

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Emma Culligan
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Broasted chicken

Broasted Chicken ~This tried and true recipe is so moist and yummy and I love the fact that it is mostly baked and not deep fried.

Easy Blueberry Cream Scones Recipe | Bon Appetit

Easy Blueberry Cream Scones Recipe | Bon Appetit

Vanilla Bean Angel Food Cake Recipe -Angel food cake is everyone’s favorite blank slate for making awesome desserts. Serve it with a simple glaze or pile on fresh fruit, chocolate sauce or nutty sprinkles. —Leah Rekau, Milwaukee, Wisconsin

Vanilla Bean Angel Food Cake Recipe -Angel food cake is everyone’s favorite blank slate for making awesome desserts. Serve it with a simple glaze or pile on fresh fruit, chocolate sauce or nutty sprinkles.

Pressure Cooker Beef and Barley Soup | DadCooksDinner.com

Pressure Cooker Beef and Barley Soup | DadCooksDinner.com

Pressure Cooker Beef and Barley Soup recipe. Soup made from scratch, starting with a beef bone broth. Perfect for warming up on a cold winter night.

Destroy the lectins. Pressure Cooker Beef and Barley Soup recipe. Soup made from scratch, starting with a beef bone broth. Perfect for warming up on a cold winter night.

Fill your empty corner with this unique air plant mobile!

Fill your empty corner with this unique air plant mobile!

Peach Hand Pies

These peach hand pies are as carefree as a batch of cookies. Serve a few on a plate with a scoop of ice cream, or store them in a jar for a quick treat.

NYT Cooking: Cooking pasta the way you would make risotto may sound new and hip. But it’s at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there’s no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the past...

NYT Cooking: Cooking pasta the way you would make risotto may sound new and hip. But it’s at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there’s no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the past...

BA's Best English Muffins Recipe | Bon Appetit

The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies.