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from The Kitchn

Another Ten Minute, Ten Dollar Dinner: Pat-in-the-Pan-Crust Quiche

from The Kitchn

Another Ten Minute, Ten Dollar Dinner: Pat-in-the-Pan-Crust Quiche

Pat-in-the-Pan-Crust Quiche...use the Julia Child ratio: put the eggs in a large measuring cup and add enough [cream/half & half/milk] to bring the total up to cup per egg. So, if you used 4 eggs, you'd add enough dairy to make 2 cups of custard.

from The Kitchn

Beyond Whole Wheat: 4 Delightful Whole-Grain Pie Crusts

from The Kitchn

Fool-Proof Quiche

Foolproof Quiche. I've made good quiches and bad quiches following individual recipes. If this is indeed foolproof, I'll keep these ratios on hand and customize the base recipe from now on. Source: Recipe and images by Emma Christensen for The Kitchn

from The Kitchn

4 Beautiful Pie Crusts That Are Way Easier Than Lattice

Prettiest Pies on the Web Monday, November 2009 by Trendspotter      After spending hours scouring the magazines at Borders and every food blog I could think of trying to find something to top those awesome lollipop ...

from The Kitchn

How to Make Soft & Tender Dinner Rolls

What& a dinner party without a basket of warm rolls on the table? The softer and fluffier the better, I say. All the better to sop up those last bits of sauce. Here& how I make my absolute favorite, foolproof dinner rolls, a perfect addition to any table.

from The Kitchn

The Art and Craft of Frozen Dinner Kits — Freezer Friendly from Jessica Fisher

The Art and Craft of Frozen Dinner Kits — Freezer Friendly from Jessica Fisher | The Kitchn