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Jan 8, 2025 | 
epicurious.com | Stephanie Loo
These easy ground chicken recipes will quickly transform the pound of meat in your fridge into something flavorful and satisfying. Ground chicken can make herby meatballs, juicy dumplings, crispy lumpia, and hearty (healthy-ish) double-stacked burgers. The lean ground meat is also a perfect canvas for fragrant spice—perhaps from an unexpected source.
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Dec 26, 2024 | 
simplyrecipes.com | Stephanie Loo
My freezer is always stocked with chocolate chip cookie dough—they're the ultimate anytime treat. There are thousands if not millions of chocolate chip cookie recipes out there. So it's highly likely you already met your perfect match, whether you like them soft, chewy, crispy, or somewhere in between.
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Nov 7, 2024 | 
epicurious.com | Stephanie Loo
In its simplest form, meringue is a combination of egg whites and sugar, whipped to an airy fluff. The following meringue recipes take things a step further. While the base recipe’s ingredient list is short, learning how to make properly whipped meringue takes time and patience. And once perfected, oh, the places you’ll go. From the shatteringly crisp lands of striped and dipped meringue cookies to the undulating swoops of meringue buttercream to the airy plateaus of meringue-lifted lemon chiffon.
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Sep 11, 2024 | 
simplyrecipes.com | Stephanie Loo
1 cup (130g) all-purpose flour1 teaspoon baking powder1 teaspoon kosher salt2 large eggs, room temperature1 cup (200g) granulated sugar2 tablespoons rum2 teaspoons vanilla extract10 tablespoons (141g) unsalted butter, melted and cooled to room temperature5 to 6 medium apples (about 2 pounds), peeled, cored, and diced into 1/2-inch cubesConfectioners sugar, for dusting, optional Grease and line the bottom of a 9-inch springform pan with parchment paper.
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Jun 11, 2024 | 
flipboard.com | Stephanie Loo
Lifestyle3 hours agoWhy I’ll Never Store Plastic Wrap in My Kitchen Drawer AgainThe Kitchn - Kiersten Hickman • 3hSocial media can be overwhelming at times, but it can also be a great place to learn clever little tricks — especially in the kitchen.
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Jun 11, 2024 | 
simplyrecipes.com | Stephanie Loo
Every summer, I look forward to the arrival of fresh berries at the farmers market. When the markets and stores are overflowing with berries, it's the perfect time to highlight the sweetness of the summer fruit in simple baking recipes. This berry buckle is tender and buttery and ideal for breakfast, dessert, or just for snacking on throughout the day. The best part of this simple cake is it's loaded with berries in every bite.
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Jan 17, 2024 | 
epicurious.com | Stephanie Loo
The restaurant where I work has a dedicated chocolate room—a tiny space in the basement that’s kept around 60 degrees, with wall shelves stacked with dozens of kilos of chocolate kept in plastic tubs. I’ve spent countless hours there, tempering chocolate, filling baton molds, molding bonbons, and making various chocolate decorations for the desserts we serve each night.
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Jan 17, 2024 | 
yahoo.com | Stephanie Loo
Photo by Elizabeth Coetzee, Food styling by Tiffany SchleighThe restaurant where I work has a dedicated chocolate room—a tiny space in the basement that’s kept around 60 degrees, with wall shelves stacked with dozens of kilos of chocolate kept in plastic tubs. I’ve spent countless hours there, tempering chocolate, filling baton molds, molding bonbons, and making various chocolate decorations for the desserts we serve each night.
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Jan 17, 2024 | 
ca.sports.yahoo.com | Stephanie Loo
The restaurant where I work has a dedicated chocolate room—a tiny space in the basement that’s kept around 60 degrees, with wall shelves stacked with dozens of kilos of chocolate kept in plastic tubs. I’ve spent countless hours there, tempering chocolate, filling baton molds, molding bonbons, and making various chocolate decorations for the desserts we serve each night.
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Jan 17, 2024 | 
ca.style.yahoo.com | Stephanie Loo
Photo by Elizabeth Coetzee, Food styling by Tiffany SchleighThe restaurant where I work has a dedicated chocolate room—a tiny space in the basement that’s kept around 60 degrees, with wall shelves stacked with dozens of kilos of chocolate kept in plastic tubs. I’ve spent countless hours there, tempering chocolate, filling baton molds, molding bonbons, and making various chocolate decorations for the desserts we serve each night.
