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Is there any time of day when a pancake isn’t welcome at the table? What about a Savory Dutch Baby that mixes up in seconds? Didn’t think so.
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With a handful of ingredients and easy cleanup, this brunch favorite only looks like you spent all morning at the stove.
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This easy Dutch baby pancake recipe comes together quickly in a blender and is topped with salty-sweet maple whipped cream and fresh fruit.
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Thick and eggy with a browned cheesy top, this puffed pancake (as well as the dressing for the arugula salad on top) comes together entirely in the blender.
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Parmesan and thyme make this Dutch baby decidedly savory—but the real beauty here is that the batter can be made up to two days in advance and kept in the fridge for an easy, romantic breakfast for two.
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Culture
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A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca's. Serve it with fresh berries or nothing more than jam or a lavish sprinkling of lemon sugar.
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It’s that time to make the most of your kitchen’s most versatile MVP.
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Here’s the foolproof version of the sauce. It can get a little hotter or a little cooler than the classic hollandaise without breaking. An added benefit: It takes less than two minutes to make, so you can leave this to the last minute.
Articles
(107)
Cooking
Cheesy, herby, custardy—what’s not to love?
Kendra Vaculin
Shopping
It’s the most versatile piece of cookware you will ever own, so choose wisely.
Wilder Davies
Culture
You definitely need the pot with the tiny snail on the handle.
Elaheh Nozari
Cooking
it makes everything delicious
Cameron Berkman
Cooking
Your Dutch oven should last a lifetime—here's how to keep it in tip-top shape.
Marian Bull
Culture
The must-have kitchen item of the moment (nay, of forever!) is undoubtedly the Dutch oven.
Julia Bainbridge
Videos
(126)
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This impressive dutch pancake will make you a brunch superstar.
Get the recipe: Take It Easy Dutch Baby
Get the recipe: Take It Easy Dutch Baby
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For Departure chef Gregory Gourdet, Portland signifies more than just a hub for diverse and exceptional cuisine. Discover the inspiration behind his dream-inducing rooftop restaurant and what to expect on this culinary journey.
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Is there any time of day when a pancake isn’t welcome at the table? What about a Savory Dutch Baby that mixes up in seconds? Didn’t think so.
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Does your dutch oven have some mileage on it? Is it scorched with the memory of each meal passed? Rick Martinez shows us his favorite method to surface the enamel in his favorite pot!
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Chef Nak joins Condé Nast Traveler as she explores her favorite food spots in Phnom Penh. From traditional Khmer cuisine and local restaurants to modern tasting menus and classic dishes like lemongrass beef sour soup and mango sticky rice, discover the dishes, ingredients, and flavors that define Cambodia's vibrant food scene.
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Brad Leone and Chris Morocco are back for another episode of Gourmet Makes. This time, these two guys who have always hosted and always will host Gourmet Makes are attempting to make a gourmet version of Andes Crème De Menthe. Strangely, one of our editors had the idea that Claire Saffitz had always been the host of Gourmet Makes though they couldn't point to a single episode that Claire had hosted. As we all know, Chris and Brad ARE Gourmet Makes.
Filmed on 2/24/20.