Chef Carla Hall shared this recipe for turning leftover biscuits to make ridiculously crunchy crackers. Cut into thin slices and sprinkled with a dash of cayenne, they're a next-level addition to a cheeseboard.
Made with a combination of grated cold butter for flavor and vegetable shortening for tenderness, Carla Hall's biscuits owe their towering, flaky layers to her classic laminating technique.
Carla Hall’s take on Bahamian cracked conch yields tender, extra-crispy shrimp with the help of a rolling pin to flatten and tenderize the flesh. Hold the shrimp by the tail when “cracking” them to make sure the tail doesn’t separate from the rest of the meat.
The fresh pineapple is key here: its sweetness and acidity balance out this spicy blend of chiles. Stem and seed the chiles for a milder version, or keep the seeds for more heat.
On Tuesdays in January, inspiring chefs and entrepreneurs share the lessons they wish they could tell their younger selves. Here, Top Chef alumna shares tips she would tell her younger self.
When The Chew co-host Carla Hall wants to lighten a dessert, she adds fruit. In this supermoist, cinnamony pudding cake, she uses rhubarb (technically a vegetable but treated like fruit here). However, Hall says you can also add strawberries, or swap in peaches or berries. Slideshow: Cake RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.
When she’s cooking at home, The Chew co-host Carla Hall likes to prepare whole-grain salads. “They’re nutritionally awesome and really filling, plus they have a great neutral flavor that’s a blank canvas for anything,” she says. Here, she simmers red quinoa with white wine, tarragon and thyme, then tosses it with radishes, peas and lima beans. “It’s important to drain the cooked quinoa or the finished dish will be watered-down and clumpy,” Hall says. Slideshow: More Quinoa Recipes