Stephanie Nasteff

Stephanie Nasteff

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Stephanie Nasteff
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NYT Cooking: I swoon at a well-made cheese soufflé, a dish that nobody seems to make anymore. When I was learning to cook, that soufflé seemed like the ultimate challenge, and never was I more proud than when I made my first successful one, puffed high and golden brown, its center still a molten sauce. They are actually quite easy. But they do require the best eggs and cheese (and I wouldn’t scoff at a truf...

"An Egg for Every Occasion" -- cheese soufflé, broccoli rabe timbale, crème anglaise, and Irish trifle -- Martha Rose Shulman in the New York Times

This DIY Tank Dress Tutorial is a perfect beginners sewing project!  This easy sewing tutorial uses a tank top you already own and shows you how to add a skirt using wide elastic.  (Perfect for any lil' princess!)

This DIY Tank Dress Tutorial is a perfect beginners sewing project! This easy sewing tutorial uses a tank top you already own and shows you how to add a skirt using wide elastic. (Perfect for any lil' princess!)

NYT Cooking: This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar. The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough.

NYT Cooking: This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar. The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough.

NYT Cooking: This outrageously easy "ice cream" is just the sort of dessert to please everyone at the table – the vegans, the lactose-intolerant, the paleo enthusiasts, the picky children. Just toss four frozen bananas into a blender and give it a good whirl. If you like soft-serve consistency, eat it right away (and adding a few tablespoons of milk to the blender wouldn't hurt, but it's not necessary). For...

NYT Cooking: This outrageously easy "ice cream" is just the sort of dessert to please everyone at the table – the vegans, the lactose-intolerant, the paleo enthusiasts, the picky children. Just toss four frozen bananas into a blender and give it a good whirl. If you like soft-serve consistency, eat it right away (and adding a few tablespoons of milk to the blender wouldn't hurt, but it's not necessary). For...

NYT Cooking: The celebrated pastry chef Dolester Miles learned to bake in a small town called Bessemer, outside Birmingham, Ala. She took the tastes of Southern desserts passed down from her mother and her aunt, and elevated them with fine-dining technique she has picked up in her more than 30 years at the Birmingham restaurants Highlands Bar & Grill, Chez Fonfon and Bottega Café. This lemon meringue ta...

NYT Cooking: The celebrated pastry chef Dolester Miles learned to bake in a small town called Bessemer, outside Birmingham, Ala. She took the tastes of Southern desserts passed down from her mother and her aunt, and elevated them with fine-dining technique she has picked up in her more than 30 years at the Birmingham restaurants Highlands Bar & Grill, Chez Fonfon and Bottega Café. This lemon meringue ta...

Enjoy this delicious no-bake recipe from Fit and Funky for grain-free Shakeology bars and balls, the perfect on-the-go boost of protein and energy!

Enjoy this delicious no-bake recipe for grain-free Fit and Funky Shakeology balls, the perfect healthy snack with a boost of protein and energy!

NYT Cooking: These are the meatballs you want to serve with spaghetti sauce — my mother Anne Marie Zappa’s is the one I’d use, but your favorite will work as well. Key to the recipe is a light hand in the mixing.

NYT Cooking: These are the meatballs you want to serve with spaghetti sauce — my mother Anne Marie Zappa’s is the one I’d use, but your favorite will work as well. Key to the recipe is a light hand in the mixing.

NYT Cooking: It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom. (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic sleeve.Note that this recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.

NYT Cooking: It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom. (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic sleeve.Note that this recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.

NYT Cooking: These hefty and extremely satisfying treats should be devoured with a cool glass of milk on hand. In the search for the perfect iteration of chocolate-chip cookies, three subsets of cookie rose to the top (check out the crisp and chewy versions to compare). Each recipe was tested more than a half-dozen times, so please grant us some generosity. Note that this version uses baking powder and the ...

NYT Cooking: These hefty and extremely satisfying treats should be devoured with a cool glass of milk on hand. In the search for the perfect iteration of chocolate-chip cookies, three subsets of cookie rose to the top (check out the crisp and chewy versions to compare). Each recipe was tested more than a half-dozen times, so please grant us some generosity. Note that this version uses baking powder and the ...

NYT Cooking: Yes, it is worth your while to make English muffins from scratch. Not only is the texture lighter and crisper, homemade muffins taste better, too — yeasty, wheaty, complex. You will need to sear these muffins on the stove top before baking. That’s what gives them their unique crunch on their bottoms. This recipe does not require muffin rings, but if you have them and would like to use them, go ...

NYT Cooking: Yes, it is worth your while to make English muffins from scratch. Not only is the texture lighter and crisper, homemade muffins taste better, too — yeasty, wheaty, complex. You will need to sear these muffins on the stove top before baking. That’s what gives them their unique crunch on their bottoms. This recipe does not require muffin rings, but if you have them and would like to use them, go ...

EASY AND SMART WAYS TO MAKE WOOD PALLET FURNITURE IDEAS

EASY AND SMART WAYS TO MAKE WOOD PALLET FURNITURE IDEAS

NYT Cooking: You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: after assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry i...

NYT Cooking: You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: after assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry i...