Blanched almonds blend with boiling water into a smooth, homogenized base, then get wrung batch by batch through cheesecloth until every drop of rich, vanilla-scented milk is coaxed from the pulp.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Combine almonds and water in blender or Vitamix. Process for a few minutes until well-homogenized.
Rinse piece of cheesecloth (double thickness) with cold water and wring thoroughly.
Pour small amount of almond mixture through sieve or chinois lined with prepared cheesecloth, wringing and squeezing cheesecloth to extract as much liquid from pulp as possible. Discard each batch of almond pulp when no more liquid can be extracted. Rinse cheesecloth well in cold water and proceed with next batch, repeating this process until all of almond mixture has been 'milked.'
Strain almond milk through sieve. Add vanilla.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
