Why is it that nearly all recipes for stir-fried beef call for flank steak? I've been following the advice for years, but have never been truly satisfied with the end results. Sure, flank steak is pretty meaty, absorbs marinades well, and can come out tender. But may I propose an alternative? Skip the flank and go for the skirt.
Honey isn't just for stirring into tea. Six chefs from around the country teach us how to use honey to round out a sauce, make a honey brittle, and add some crunch to a yogurt parfait.
There's nothing better than a perfectly topped slice of pizza, but what if you love a mix of toppings? Drop by a pizza shop and every extra topping brings up the tab. Luckily, new DESIGN A PIZZA kits from DiGiorno provide the perfect solution with individually wrapped premium meats, veggies, shredded cheese and seasoning, allowing everyone to customize their pizza with a personal touch down to the single slice.
Quite often, the best recipes are ones that can be made on the fly, allowing for changes and adaptations. The skillet corn cake from Sweet and Vicious: Baking With Attitude is one such beast; author Libbie Summers sticks to the same cake base, but provides five fruit options, each yielding a distinctly different flavor.
Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth. But the hot oil bath is cumbersome for home cooks. Here's how to do it with water instead at home, with just-as-good results.
This pasta recipe from Extra Virgin: Recipes and Love From Our Tuscan Kitchen, the new cookbook by Debi Mazar and Gabriele Corcos, is a great example of the kind of food they promote: rustic, accessible, affordable, and delicious.
Are ice balls better in cocktails than standard kitchen cubes? Does clear ice melt slower than cloudy ice? In order test out the fancy new Wintersmiths iceballer, I looked further into all of these questions.
The reliable combo of mint and lamb joins forces in these juicy kebabs with red onion, zucchini, and a rich yogurt marinade.
The going wisdom is that tomatoes don't belong in the fridge. Our tests show that it may be a lot more complicated than that.
Experience true tropical luxury at St. Maarten, a melting pot of culture and extravagance. Culturally influenced by its African, French, British and Dutch heritages, St. Maarten is a prime Caribbean cruise destination for international cuisine, sailing and shopping.
As we move from the temperate days of early summer to the dog days of late July and August, there's no better way to cool off than with a chilled soup.
If you want to know about honey, you have to know about bees: their life cycle, their environment, and how their surprisingly complex society functions. Here's what life is like inside the hive.
Molly Wizenberg of Orangette shares her thoughts on cookbooks (and food blogs), plus the favorites she returns to again and again.
What to do if you're hosting a dinner party and your friends insist on opening a bag of chips right before dinner.
Paging through Sweet and Vicious: Baking with Attitude, it's easy to see how author Libbie Summers' philosophy can be applied to each recipe. Though malted milk isn't necessarily vicious, it's a welcome contrast to the tried-and-true sweetness of chocolate. And there's plenty of malt to go around, in the form of crushed malted milk balls and malted milk powder.
With equal parts class and sass, Sweet and Vicious: Baking with Attitude is a visually arresting, stomach-gurgling work of art. It's packed with useful, and ridiculously indulgent, recipes. Bake along with us and find out for yourself just how fun being a little vicious can be.
Sweet apricots, fresh mixed greens, and creamy feta pair perfectly with a spice-and ginger-rubbed boneless pork chop. Ready in 15 minutes with minimal prep work, it makes seasonal summer cooking a breeze.
Let's delve into cheese-making fundamentals to see how four simple ingredients (milk, cultures, rennet/coagulant, and salt) can produce a seemingly infinite number of cheeses.
Extra Virgin: Recipes and Love from our Tuscan Kitchen, the new cookbook by actress Debi Mazar and her Tuscan husband, Gabriele Corcos, has a lot of heart. It covers the meal from antipasti to dolci, and though there's a decent amount of decadence, they tend to gravitate toward nutritious, conscientious eating.
Smoky, juicy, tender, and flavored with a carefully calibrated homemade sauce, this pulled barbecue chicken is way better than just about any version we've ever had before.
I haven't gotten around to naming the Seven Culinary Wonders of the World, but Peking duck would be high in the running for one of those coveted slots.
Quick! You've just woken up. You regret having a salad for dinner. Maybe you're a little hungover. You're hungry. So what are you craving? We asked our contributors around the country this very question. Here are their egg, bacon, and cheese-loaded answers.