The Food Explorer

Here are some tips for cooking this delicious strata: When you use high-moisture ingredients like sausage or raw vegetables you must saute them first to remove the moisture (if you don’t the strata will be wet and soggy). To produce the perfect texture you should weigh down the strata while it sits in the fridge overnight (this will allow all of the egg/cream mixture to really soak into the bread). Bon appetit!

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Poaching eggs is one of the easiest, quickest, and lowest calorie ways of preparing eggs, as there is no added fat. Poached eggs make great additions to salads or sandwiches, or just served simply with toast and a little salt and pepper.

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This is a great cake to make - not too sweet and requires no frosting (just a glaze).

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This is a yummy experiment that transformed an oyster heirloom carrot salad into a vegetarian dish, by substituting oyster mushrooms for the oysters. You can enjoy this as an appetizer or as a light summer meal.

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If you ever wondered how to cook a pound cake just like your grandma did, then this recipe is perfect for you.

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Here’s a wonderful recipe for a vegetarian (vegan) lasagna. It is so tasty!

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This recipe for peanut butter and belly bread is made using a bread machine. It is really moist, dense, brown, and full of peanut butter aroma.

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These cookies are delicious - they are sweet, but not too chocolatey (so they’re great even for those who are not big fans of chocolate).

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This is a relatively easy way to prepare meringues - this recipe yields 24.

Recipe

Gambas al Ajillo (Sizzling Garlic Shrimp) are one of Spain’s most popular tapas. The secret to success is very fragrant olive oil that is not too heavy in texture, and a cooking vessel that conducts heat slowly. A cazuela is ideal, but you can also use a deep-cast skillet.

Recipe here.