If you want to make a fluffy omelet, whisk your egg whites first and add a just little water. Then fold in your yolks and any other ingredients. That water will turn to steam and help the omelet get puffy as it cooks.
Fall is here and between apple picking and hay rides, weekend trips to the local farm seem to be the activity of choice for couples, friends and families alike. Food Network Chef Claire Robinson has created fall-themed recipes, and turned those freshly picked apples and pumpkins into a weekend brunch using seasonal ingredients.
This soup is famous all over Russia even though its origin is Georgian. The consistency of the soup resembles a thick stew and should be spicy and acidic, with most of the acid coming from tomato paste and plums. A special component of this dish is the liberal use of walnuts, which act much like dairy to round out the acid flavor of the stew and create a richer and silkier texture.
One night a woman named Laura Bartlett walked home from a neighborhood dinner party with half-empty bottle of wine in hand. With the cork lost, she resorted to plastic wrap and a rubber band to keep the wine secure. Her son, Mitchell Strahan, saw his mom's "redneck" wine bottle closure as a business opportunity ...