This makes a gorgeous whipped topping that is fabulous on margaritas or strawberry lemonade. We’ve also been known to use it for garnishing fresh berries and various dessert preparations. It’s a nice introduction to using Methocel and xanthan gum together to create foaming action. Unlike whipped toppings made with other products, such as Versawhip, these preparations can tolerate heat and moderate amounts of fat in the mixture simply because Methocel is such a good emulsifier. In this recipe we are able to shear the Methocel directly into the base because we are working with an entirely liquid medium. For this recipe we use 1 percent Methocel F50 and 0.15 percent xantham gum.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.