Paige Grandjean

Playa Vista

Food Editor at Food & Wine

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Articles

Why Instant Pudding Mix Is the Secret to Better Baked Goods

1 week ago | msn.com | Paige Grandjean

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Why Instant Pudding Mix Is the Secret to Better Baked Goods

1 week ago | yahoo.com | Paige Grandjean

One of my favorite desserts growing up was my aunt’s chocolate-amaretto bundt cake. It’s rich and fudgy crumb, speckled with melty chocolate chips and perfumed with a faint almond aroma, was unlike anything I’ve ever had. Aunt Cindy would dust the cake with a light showering of powdered sugar, which was, to a five-year-old aspiring baker, the pinnacle of elegance. This moist, chocolatey cake tasted like she’d labored over it for hours, but Aunt Cindy had us all fooled.
Smoky and Sweet Cowboy Seasoning Takes These Bison Burgers to the Next Level

1 week ago | foodandwine.com | Paige Grandjean

Credit: Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Active Time:40 minsTotal Time:50 minsServings:4 These umami-packed burgers feature thick and juicy bison patties topped with peppered bacon and crispy fried onions. The patties are generously sprinkled with a smoky, sweet, and slightly earthy seasoning inspired by cowboy spice rub. Cook the patties on a cast-iron skillet in the reserved bacon drippings to give the lean bison meat a crisp crust and smoky flair.
If You Like Buffalo Wings, Then You’ll Love This Chicken Burger

2 weeks ago | foodandwine.com | Paige Grandjean

Credit: Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Active Time:45 minsTotal Time:55 minsServings:4 All the spicy and buttery flavors of classic buffalo chicken wings come together in these spicy chicken burgers. To ensure the patties stay juicy, use a mix of ground white and dark meat chicken, and stir in freshly grated and drained sweet onion.
Crispy Pork Patties and Pickled Carrots Come Together in This Banh Mi Smash Burger

2 weeks ago | foodandwine.com | Paige Grandjean

Photo: Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Active Time:40 minsTotal Time: 1 hrServings:4 Inspired by the popular Vietnamese sandwich, these crispy smashed pork burgers are topped with quick-pickled carrots and daikon. The high fat content of ground pork makes it ideal for smash burgers because the thin patties crisp and caramelize around the edges without drying out.
Caramelized Cream Is the New Brown Butter — Here’s How to Make it

3 weeks ago | msn.com | Paige Grandjean

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How to Make Caramelized Cream, the Secret to Extra Rich Pancakes and More

3 weeks ago | foodandwine.com | Paige Grandjean

Photo: Food & Wine / Photo by Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Prissy Montiel Like many great creations, caramelized cream was invented by accident. Chef Craig Wilmer of Farmhouse Inn in Sonoma County was making clotted cream in an old oven when the inconsistent heat caused the heavy cream around the edges of the pan to burn.
Caramelized Cream Is the New Brown Butter - Here’s How to Make it

3 weeks ago | yahoo.com | Paige Grandjean

Like many great creations, caramelized cream was invented by accident. Chef Craig Wilmer of Farmhouse Inn in Sonoma County was making clotted cream in an old oven when the inconsistent heat caused the heavy cream around the edges of the pan to burn. Knowing that heavy cream has about six times more milk solids than butter — and that toasted milk solids are what gives brown butter its nutty, rich flavor — Wilmer and his team were optimistic about the results.
8 Tarte Tatin Recipes From Caramelized Apple to Gingery Carrot

3 weeks ago | foodandwine.com | Paige Grandjean

Photo: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis The first tarte tatin is said to have been created by accident at the Hôtel Tatin in Lamotte-Beuvron, France, in the 1880s. Pastry chef Stéphanie Tatin was preparing an apple pie for her guests but forgot to put the bottom crust in the pan. She put the crust on top, flipped the dessert upside down, and an instant classic was born. These recipes play off the original buttery, caramelized apple dessert.
It’s Rhubarb Season — Make These 14 Recipes From Upside-Down Cake to Jam

1 month ago | foodandwine.com | Paige Grandjean

Long stalks of pale red rhubarb start making an appearance at farmers markets and on grocery store shelves as the weather warms in early spring. The tart vegetable (yes, rhubarb is a vegetable) is often cooked with sugar to tame its sour bite and soften its celery-like crunch. Here’s our guide to cooking with this fleeting seasonal ingredient. Fresh rhubarb is typically available from the end of March through early June. Look for stalks that are firm and crisp without any brown or soft spots.