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How To Cook Fish Like A Pro
"While fish consumption has climbed steadily since 1970, rising by more than one-third, averages are still low enough to conclude that some Americans (maybe many) don't eat fish at all, or rarely. And those who do more often leave the cooking to others, since surveys show that fish is savored in restaurants twice as often as it is served at home." Most of us are apparently too scared to prepare fish ourselves since we don't understand how to do it, so the Philadelphia Inquirer's Marilynn Marter talked to chefs Guillermo Pernot and Anthony Goodwin and came up with thirteen key points to choosing and cooking fish right, like cooking to what traditional instructions consider slightly underdone ("less dry and...Cooking For One
I've kind of gained a reputation in my circle of friends as someone who can't cook, which I feel is unfair—it's not that I can't do it, just that most of the time I don't think it's the effort because buying ingredients for just one person is expensive and anyway there are so many great and affordable places to eat within a five block radius of my apartment. And, you know, washing dishes really sucks. At least I know I'm not alone; Emily Shartin of the Boston Globe, has a piece today on singling out meals to cook for just one: Take-out meals, microwave dinners, and prepared foods are readily available these days, so cooking a homemade meal for one...Canned Confessions
There's some indescribable satisfaction in knowing that the best appetizer recipe I own consists of one packet of Lipton onion soup mix, one can of Campbell's cream of mushroom soup, and one chicken-flavored bouillon cube. And this recipe, one that's totally unnatural, is the one that I'm asked to share the most, out of all the expensive, time-consuming, silly little dishes I have served.LA Times Food Section Roundup: Cooking For Two, Crème Anglaise, and Fast Food
Regina Schrambling, on tricks to cooking for two: "The best thing about dinner for two is that you can brave dishes that would be too labor-intensive and time-consuming for a crowd. You can fry up little corn cakes to top with smoked salmon and crème fraîche, or skillet-roast a whole duck cut in half, or sauté two skate wings that can go from skillet to plate without waiting for four or six more to be cooked. But when you want a night to remember, you can pull out more stops and spend a little more money. In polling coupled friends on their ideal menu with wine but no cliché roses, I found the ingredients and dishes always differed, but the...Washington Post Food Section Roundup: It's All About Valentine's Day (and Vodka)
Erin Hartigan's Sure-Fire Rules for Sparks in the Kitchen is about the do's and don'ts of cooking as a date activity: "When it comes to cooking together, an otherwise compatible new couple can break down faster than a sauce sabayon. The annals of my own dating history are singed with kitchen mishaps. During a triple first-date cooking night at my best friend's place, each couple helped produce a meal of chicken pot stickers, spaghetti with meat sauce and Key lime pie. Nobody wanted to take control; we socialized as pasta turned to mush and pots boiled over. What began as a promising soiree ended early, with six scowls and three inedible courses." Other highlights: In A Drink to Make You...On Flavoring
Today's à la carte: "How many times have you seen a recipe instruct you to “season with salt and pepper”? This is incorrect! You season with salt, but you flavor with pepper. Yes, pepper is a flavoring, not a seasoning. And it’s only one of the flavorings used in French cooking."...Cooking Indian, Quicker
Tikka in No Time: "Food manufacturers and even local grocers are now tempting people to cook easy Indian—a concept that once was oxymoronic—through the use of time-saving products."...Does Cooking Make You Gay?
While men cooking at home frequently raise an eyebrow, restaurant chefs are, if anything, considered more masculine for what they do. Who’s gruffer than Anthony Bourdain? Who’s more brazen than Mario Batali? And look at how those Japanese Iron Chefs wield their knives like action stars.Curried Away
From India to Great Britain and then to Japan, curry rice had a circuitous trip in becoming one of that country's most popular dishes. Adam Kuban adds his own regional take on it.Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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