Tested & Perfected for You --- Recipes you are sure to love from Once Upon a Chef. We hand-select each recipe in this week's newsletter!
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| PREVIEW TEXT GOES HERE | Blueberry Cobbler | | |  | | | | I love rustic fruit desserts, and this blueberry cobbler with a lemon-scented buttermilk biscuit crust from my latest cookbook is one of my favorites. As the dessert bakes, the fruit bubbles up into the topping, creating three delicious layers: a tart, syrupy blueberry bottom, a dumpling-like center, and a crisp, golden crust. One key to a delicious cobbler is getting the right ratio of fruit to crust. This topping is generous and lends just the right amount of savory buttery flavor to balance the tart-sweetness of the berries. | | READ MORE | | | | How To Make Whipped Cream | | |  | | | | Whipped cream, or Chantilly cream, is a mixture of heavy cream and sugar whipped in a mixer (or by hand) until it's soft, billowy, and doubled in volume. With only two ingredients, it takes just 5 minutes to make, and it's so much better than the imitation non-dairy whipped topping from the store. However, like most super-simple recipes, it's easy to mess up. | | READ MORE | | |  | | | | Lazy June Weeknight Dinners | | | | | | | | Be Inspired | | | | | | | | | | | | WHAT YOU'RE SAYING | | | | "This is a near perfect coleslaw. Too often coleslaws are either overly sweet or bland. This is nice and tart, and the flavors become even a little more so overnight in the fridge. The celery seed adds a nice little pop of bitterness...a great base to start with, and add your own favorites to." —PAULA | | | | | | | | |
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