feedfeed
connecting people who love to cook

EMAIL

Foundations and Classics

Our favorite Foundations and Classics recipes with beautiful images, curated from the feedfeed community of homecooks, chefs, bloggers, and food organizations/brands.

A Note From Evan Kalman

The internet is full of beautiful food But, before you can whip out that 6 layer naked cake with ombre buttercream topped with citrus-infused macarons, it helps to have some kitchen confidence. The Foundations and Classics feed features recipes that every home cook should master and how the feedfeed community has used these dishes as a launch pad for creativity. Here's a few to get you started...
Change view Farm View List View

Feed editor

Evan Kalman

@add1tbsp

Philadelphia, PA

Better cooking through science, ratios, and techniques.

Website FOLLOW
A recipe for Lavender Marshmallows. They are a trip down memory lane. And a perfect excuse to slow…

Homemade Marshmallows With Lavender

A recipe for Lavender Marshmallows. They are a trip down memory lane. And a perfect excuse to slow down and make them with your family during the Holidays.
A recipe for Lavender Marshmallows. They are a trip down memory… read more>
Recipe Original Source
Beautiful compound butters for holiday feasts/gifts (or whenever!) You have 3 options: Red wine &…

Compound Butter, Three Ways

Beautiful compound butters for holiday feasts/gifts (or whenever!) You have 3 options: Red wine & shallot / Cranberry, orange & rosemary / Mustard, maple & thyme
Beautiful compound butters for holiday feasts/gifts (or… read more>

A Note From Evan Kalman

I love compound butters because they come in endless combinations and can quickly turn a simple dish into something special - and these sound amazing!
Recipe Original Source
I'm just nuts about this banana bread. It's been too long.
How do you eat your banana bread, au…

Banana Bread With Caramelized Bananas And Chia Seeds

I'm just nuts about this banana bread. It's been too long. How do you eat your banana bread, au naturel or with a cheese or spread?
I'm just nuts about this banana bread. It's been too long. How do… read more>

A Note From Evan Kalman

There's nothing better than a big slice of banana bread - and this one's vegan to boot!
Recipe Original Source
One of the treasures in my fridge is preserved Meyers Lemon. A case of them makes plenty of quarts…

Homemade Preserved Lemons

One of the treasures in my fridge is preserved Meyers Lemon. A case of them makes plenty of quarts and pints so I can easily share. The longer they are preserved the better! The ultimate simple salad includes preserved lemons. I pull a few out of the jar, rinse, put through the garlic press, and add. Such a unique flavor enhancer for so many dishes: amazing in a bowl of greens as part of a dressing.Toss in greens, add olive oil and whatever goodies you like including a pickled onion. Delicious! Also try them on bruschetta, in a mayo sauce, and with grains and vegetables. Make some for fun with your friends and give as a homemade holiday gift.
One of the treasures in my fridge is preserved Meyers Lemon. A… read more>

A Note From Evan Kalman

Mildly tart and intensely lemony, they add a deep earthy note to everything from salads to stews.
Recipe Original Source
New Year, new toast. Mediterranean Cashew dip with spiced roasted chickpeas and Dukkah. So, so good!…

Crispy Chickpea And Dukkah Toast

New Year, new toast. Mediterranean Cashew dip with spiced roasted chickpeas and Dukkah. So, so good!
New Year, new toast. Mediterranean Cashew dip with spiced roasted… read more>

A Note From Evan Kalman

Never heard of dukkah? This mixture of spice and seeds is incredible on everything. My favorite use? Sprinkled on toast slathered with hummus.
Recipe Original Source
Hello Monday, January 2nd. Oh, how my body needs this detox slaw.

Cabbage And Apple Slaw With An Apple Cider Vinegar Vinaigrette

Hello Monday, January 2nd. Oh, how my body needs this detox slaw.
Hello Monday, January 2nd. Oh, how my body needs this detox slaw.

A Note From Evan Kalman

Slaw doesn't have to be drenched in mayo (but no complaints if it is). Chop your veggies real thin like and then drizzle on your favorite vinaigrette!
Recipe Original Source
Now I know why shortbread loves lemon so much.. they truly belong together

Shortbread With Lemon Curd

Now I know why shortbread loves lemon so much.. they truly belong together
Now I know why shortbread loves lemon so much.. they truly belong… read more>

A Note From Evan Kalman

Sometimes less is more. Lemon curd is so versatile but often best enjoyed with nothing more than buttery shortbread.
Recipe Original Source
Preparing myself for the snow storm by starting a pot of parmesan rind broth

Parmesan Broth

Preparing myself for the snow storm by starting a pot of parmesan rind broth
Preparing myself for the snow storm by starting a pot of parmesan… read more>

A Note From Evan Kalman

We absolutely love this flavorful parmesan broth. Use the broth to cook risotto, make soup, etc.
Recipe Original Source
In which I go on a long winded rant about why we don't eat lamb as much as our great grandparents…

Grilled Rack Of Lamb With Rosemary And Dijon Mustard

In which I go on a long winded rant about why we don't eat lamb as much as our great grandparents and a kick ass recipe for the perfect grilled rack of lamb.
In which I go on a long winded rant about why we don't eat lamb… read more>

A Note From Evan Kalman

The key to a perfect rack of lamb is knowing that the internal temperature will continue to rise about 5 degrees after you take it off the grill.
Recipe Original Source
Mum wanted khichdi, dad wanted soup and I wanted Chinese food. This Red rice congee with homemade XO…

Congee With Red Rice And Homemade Xo Sauce

Mum wanted khichdi, dad wanted soup and I wanted Chinese food. This Red rice congee with homemade XO sauce is both satisfying and nutritious.
Mum wanted khichdi, dad wanted soup and I wanted Chinese food… read more>

A Note From Evan Kalman

If you don't know congee, you're missing out. Rice is slowly simmered until it turns into a thick porridge and then topped with everything from eggs to fish sauce to meats.
Recipe Original Source