I have been experimenting with a number of chinese recipes lately; my problem is I don't have a wok (am using a heavy stainless 14" skillet) and I think it would make a big difference to have the sloping sides. Problem: I have one of those stupid glass flat top stoves. Price IS an issue, so does anyone have any reasonable suggestions?
It has been over two weeks since he has been heard from... What do you have to say about this, SE?
Imagine my surprise when I spy Kenjis name in my new issue of Cooking Light (which does not get the respect it deserves in my opinion)! In a review of food news and trends over the last 25 years, mention of his "why McDs burgers don't rot" experiment... Nice!
My cousin got a lot of summer sausage when his deer was butchered this year, and he does not really like summer sausage. Well, if the hunk he gave me is all he's had, I can see why...not much flavor or spice to it! It's by no means bad, but kinda a waste of a cracker.
Any ideas on how to use it up? With no strong seasoning, I guess it could go a lot of directions, but the texture is throwing me off....
I keep noticing posts through out the day that are back in the line up that I have already scrolled through. When you cross post from SENY or elsewhere, does it go in the lineup at the top or back when it chronologically was originally posted on SENY? When I scroll back and find new posts between too I saw earlier it makes me think I am crazy!!!
I finally managed to make a double batch of my current favorite pizza dough (new KA 600 mixer, replacing old worn down KA) and I want to freeze half. It's been doing the cold rise for several days. So, do I punch it down before freezing, and how and how long do I thaw it when I'm ready? I don't expect to freeze dough often, but I'd like it to work when I do!
Could someone fix the italics goof on the home page...it starts in the This Week In Recipes post, I think you just need to place an "" somewhere so the rest of the site isn't tilting to the right!
I have two lovely trout that I will probably broil or saute with Ginger-Lime Butter, but what to serve with it? No flour (pasta) or sugar; I have all kinds of rice, bulgur, quinoa, polenta, brown soup lentils, veggies....and yet, I am stumped!
Any ideas? I can hit the store on the way home, so nothing is impossible!
I recently asked you all for inspiration on eating healthy and still happy....and you came through for us! Now I am trying to do some nutrional analysis on a lot of our favorite recipes to see how I can make the healthiest changes. I currently use Big Oven recipe software, and the ability is there but the data base of info is VERY limited, and it is a little cumbersome to use.
Mastercook was better, data wise, but had other limitations I could not work around.
Does anyone know of an online nutrition calculator with a good database of ingredients?
Just got married and the honeymoon is over: our life insurance exams revealed high cholesterol, and he actually wants me to do something about it!
I cook with butter, cream, cheese, pork, sausage, bacon, and everything else our hearts desire. Now apparently our hearts are demanding some healthier options. Can anyone tell me how they've gone about compromising and adjusting but still retained flavor and joy in cooking and eating? Book suggestions?
The avacado/sprout club sandwich in Dinner Tonight last week got me thinking....what makes a club a club? To me it has to at least have bacon, tomato, and three slices of toast as well as another meat and cheese. (I don't LIKE sandwiches on toast, but that says club to me).
If you order a club sandwich, what minimum requirements do you expect?
Chicken legs are browned and braised in a stew of green chiles and white beans. The key to a richly flavorful green chili is to peel the chilies and use their charred skins in the sauce base.
Let's start this post with the most basic of statements: Flipping your steak often during grilling or pan-searing will result in the best, most evenly cooked meat. Okay, it's probably not a big spoiler to anyone around here anymore. But it's the why that really makes the statement interesting.
A grilled burger patty served open-faced on a slice of toasted bread with bacon, tomato, and cheesy Mornay sauce broiled until bubbling.
Moist, chewy, and nostalgic, these bars appeal to just about everyone.
If you watch Parks and Recreation then clearly you love Tom Haverford (Aziz Ansari's goofball character) and his food neologisms. In Tom's world, sandwiches are "sandoozles" and cakes are "big 'ol cookies." Over on the NBC website, they've created a gallery of his Instagram food photos with captions, including this winner, among many others: "DO NOT PUT FILTERS ON SPRING ROLLS. #nofilter"
Anchovy fillets, roasted red peppers, and Manchego cheese are spiked onto a garlic-rubbed baguette round and quickly toasted under the broiler. A drizzle of sherry vinegar right before serving provides some sharp acidity to cut through the saltiness of the anchovy, and nuttiness of the cheese. Salty, tangy, and crisp, these pintxos are great pre-cursors to a glass of wine or beer.
This easy to make stovetop lasagna incorporates lean chicken and skim milk cheese, but it's every bit as hearty as the classic.
This recipe requires no kneading, no stretching, pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired.
Wintertime vegetable soups all to often tend towards the creamy, orange, winter squash/carrot type. And while there's nothing wrong with a well-made butternut squash puree, sometimes a little more texture and funk is in order. Enter Dave Becker's standout Mushroom Stew in his new book, Stewed. A terrific amalgamation of wild mushrooms, enokis, dried porcinis, sherry, and spinach, this stew tastes of earth in the best way possible. The mushrooms are sauteed in a ripping hot pot to brown quickly without steaming, and are then simmered to tender perfection. A (very slight) drizzle of truffle oil (haters, don't hate) and a smattering of Asaigo cheese enlivens the stew upon serving.
I don't know what happened on your end over the holidays, but over here not a lot of self-control was exercised. So, at least this week, I'm eating lighter than usual to make up for the craziness of the last few weeks. But I'm far from depriving myself of delicious things, though. This mushroom laab (or lap, most often spelled 'larb') you're looking at right here? Not exactly deprivation.
According to Urban Italian, contadino means "farmer" or "peasant." That doesn't mean this dish is limited to picnics and simple dinners. With plenty of fresh herbs, white wine, and tomatoes, there's definitely enough pizazz in this dish for the upper...
The secret to our Chicken Tikka Masala is a salty yogurt-based marinade followed by intense charring on a hot grill. We purposely undercook our chicken so it can simmer in a creamy spiced tomato and cream sauce before serving. When done right, the sauce should be a multifaceted affair; a balanced blend of intense spice flavors with a gingery kick rounded off by the richness of cream and butter, with a splash of freshness and acid from tomatoes and citrus. As you bite into a chunk of chicken, the smokey char should work its way though to the forefront, to be slowly replaced by a new layer of spicing, this time intensified by its time on the grill. The chicken chunks should be juicy, moist, and tender.
Another small-kitchen, busy-life holiday dinner for two: individual roast birds smothered in garlic and rosemary, wrapped in crispy prosciutto, and served with all-Italian white beans.
A hearty sweet and savory salad fro wintry weather.
The prime rib might be the King of the holiday table, but if I had to nominate one roast for the triple threat of Dictator-For-Life, President, and First Tiger, it'd be the Beef Wellington. Complex, beefy, buttery, oozing with juices, and packed with flavor, it's hard to get more decadent than this, my friends.
Nigel Slater's Crisp pork belly, sweet peach salsa from Ripe is a fabulous surprise of a recipe. The warm, vaguely Asian spice blend rubbed into the belly may not seem an obvious complement to a Southwestern-style peach salsa, but a quick glance through the ingredients reveals commonalities: cilantro, lime, and chile all play their parts in both cuisines, and peaches themselves are one of America's favorite imports from China. Not to mention, that once the peach salsa is piled on top of thinly sliced, quiveringly rich belly, it's hard to imagine doubting Slater's genius.
This creamy, buttery fudge is flavored with vanilla and nutmeg and spiked up with bourbon and dark rum. Toasted walnuts add a bit of crunch. It tastes exactly like real eggnog, but in a condensed, bite-sized version--perfect for those who...
Here's how to make the most simple, delicious, juicy, and fragrant whole roast fish. Brought to the table in a thick crust of crackable salt, it's a show stopper.
A perfect foie torchon melts on the tongue like the creamiest butter, but with a distinct cured sweetness that forms the perfect balance for a perfumed wine. It's simple to serve—just slice it, put it on a piece of toast, add a bit of dried fruit or preserves, and go—and let's face it, it'll impress your guests. It's the ultimate in hors d'oeuvres, using not just one of the finest ingredients money can buy, but also showcasing your kitchen skills.
Over on Slice, there is legend of a Secret Dipping Sauce. Dmcavanagh claims that I keep the recipe in a vault at the bottom of Oneida Lake. Well, even though it's only 32 degrees here, I went for a swim...
It'd be a shame to pass over a described as a "masterpiece." Full stop. In Secrets of the Best Chefs, Adam Roberts is totally enamored of Melissa Clark's recipe development process. And his adoration is most evident in his headnote to Clark's recipe for Seared Duck Breast with Garam Masala and Grapes. It's a relatively simple recipe (duck breast gets an hour-long rest with garam masala and salt before being seared, finished in the oven, and topped with a pan sauce of grapes, cinnamon, and balsamic vinegar) with show-stopping results.
Summers are made for the grill, but what's a steak lover to do when the weather's too cold and wet to light the suckers up? Just cook them indoors. Indeed, pan-seared steaks have several distinct advantages over grilled steaks—enough that there are times when given the two choices, I'll choose pan-seared just for the sake of it. While grilling will get you a rapid-fire crust on your steak with all those delightfully crisp, on-the-verge-of-burnt bits and a good smoky flavor, I find that the even golden brown crust you can develop in a hot cast-iron pan really accentuates the flavor of the beef itself, letting it shine. On top of that, pan-searing affords you the opportunity to add your own flavorings in the form of aromatics. Pan-seared steaks come out about 4 percent moister to boot.
Here's the best way to do it.
Druck breasts with juicy meat and crisp skin mix with a robust and fruity cherry-port sauce, combining into a rich and warm combo that's fitting for the start of winter.
Perfectly juicy white meat with crisp skin and stuffing with all the flavor, sized to feed a smaller gathering.
Learn how to make classic smashed cheeseburgers with a deep brown, beefy crust.