Entries tagged with 'how-to'
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How to Make Turkish Borek

Boreks can be stuffed with potato, cheese, eggplant, meat, spinach—really whatever you like that isn't too moist. I'm especially partial to Turkish sigara borek, little "cigars" of filling wrapped in flatbread. Once you get the hang of the basics in this step-by-step procedure, it's easy to get addicted to borek.

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The Complete, No-Nonsense, Slightly Neurotic Guide to Making Great Latkes

Amidst the nudging, nagging, and nebbishing of the Chanukah season lies something that mends all wounds and brings us all together. I'm talking about latkes, the perfect party food. And when you get the hang of them, they're a cinch to make. That said, there's a lot of ways latkes can go wrong. If you're looking to step up your latke game, this guide has everything you need to know, from ingredients to equipment to technique.

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Knife Skills: How to Shuck an Oyster

Cold and briny with the fresh, salty-air scent of the ocean, oysters are the only animal commonly consumed live in the Western world. Paired with an ice cold beer, or a crisp, dry white wine or champagne, they are the perfect hor d'oeuvre or appetizer. The key is knowing how to select them, and how to open them.

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Serious Entertaining: How to Turn Office Supplies Into Dinner Party Accessories

Since most of us work during the day, inviting guests for dinner is the most effort we think we can muster. But I have a whole lunch hour on the day before that dinner party—and I have access to office supplies to make the guests at my dinner feel a little more special. Using common office supplies like staples, index cards, legal paper and name badges, you can make that dinner party place setting more personal. Guests appreciate these touches more than they'll ever let on. Here are five ways to turn office supplies into dinner party accessories.

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How to Clean Fresh Squid

The advantages of cleaning your own calamari outnumber the horrors. Not only is it far less expensive to buy at the grocery counter or fish market, but slicing your own squid—and harvesting that elusive ink sac—affords some serious street cred.

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How to Make Hollandaise Sauce

Making any emulsion—and making it stay—is whisk-labor enough. On top of that, with hollandaise, you're dealing with the dangerous meeting of heat and eggs. And finally, there are as many recipes as there are brunch junkies out there. So where do you start?

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