What happened to the column (with no recipe link) that was published yesterday? It looked like something I would love to make.
Still no recipe link for Rachel Allen's homemade pork sausages with colcannon and applesauce (and the one supplied by Erin in comments doesn't work)
When I try to browse by column in Preserved or In a Pickle I only get one page of results. Firefox 12.0 Win 7
Food network schedule reports Ed Levine will be a judge on a newly aired Iron Chef America tonight - 9 PM eastern. Cora vs. Lahlou.
If you have a favorite go-to wine, whether it's Malbec, Barbera, or Chardonnay, chances are that Portugal has a fresh alternative that might cost even less.
Does any salad do a better job of combining refreshing lightness and total indulgence into one than Caesar salad? Here our panel of blind tasters sample our way through several supermarket brands in search of the ones that live up best to from-scratch standards.
It wasn't long ago that buying nut butter at the supermarket meant little more than the choice between smooth or crunchy. Oh, how times have changed. On the shelves where you used to find little more than Jif and Skippy, there is now a dauntingly vast—if utterly delicious—array of spreads. In the interest of making sense out of the wide variety of nut and seed butters out there, allow us to guide you through the different kinds you can find in supermarkets, specialty stores, and online.
Washed rind cheese is a broad but distinctive category of gloriously stinky curd. The telltale signs include a moist or sticky exterior, some variety of reddish-orange rind, and profound aromas reminiscent of often-unmentionable things—sweaty feet and barnyard animals figure prominently.
What are the most common Chinese greens, and how to cook them? We break it down, with recipes for methods like stir-frying with garlic or fermented black beans, poached and served with a drizzle of oyster sauce, and served in a rich broth.
Japanese pickles—known collectively as tsukemono—can easily go unnoticed as part of a washoku (traditional Japanese) meal. Yet they've rightfully earned their place as a cornerstone food because they serve an important purpose: Japanese food culture is heavily influenced by principles of balance handed down from kaiseki (the national haute cuisine). Here's how to tell your gari from your umeboshi.
Whether you've only got an hour to devote to your baked beans, or you're ready to take on an overnight project, both our recipes feature a thick, smooth sauce that packs a deep and complex barbecue flavor against tender and creamy beans.
We cracked the code to making the fluffiest, softest buttermilk biscuits. Here's a step-by-step guide to do it at home.
Wondering how to find the best wine under $20? Here are our tips, plus 24 bottles that we love.
From the best chocolate soufflé to the freshest egg custard tarts, check out where Belinda Leong, owner and chef at B. Patisserie, gets dessert in San Francisco.
High in protein, low in cost, and easy to work with, tofu has endeared itself to eaters across the globe. But with the dizzying array of tofu types out there, it's worth learning your soft silkens from your medium blocks. Here's a guide to identifying, shopping for, and preparing over a dozen different kinds of tofus.
Many of my friends, new to Indian food, think that it's all spice and fire. But that's not true. Sure, there are spices, but it's not all chili. It's cumin, cinnamon, cardamom; fragrant spices, robust ones, peppery ones. And they're used carefully and thoughtfully. Each has its own aroma and adds its own character to a dish. Today we're going to go through the basics of dry-roasting to help get the most out of those spices.
For the second installment of our Cheese 101 series, Liz tackles the wide and wonderful world of bloomy cheeses, which include some of the most beloved wheels out there.
One of the most important things you'll want to consider when picking out a fat is smoke point. But what is it and why does it matter? Here's what you need to know.
You don't have to be Bill Nye to make a meringue. But understanding sugar's role in baking and candy-making helps! From cane to beets and crystals to syrup, here's what you need to know about the world's most popular sweeteners.
When you walk into the produce section of your local Asian supermarket, you'll probably be greeted by a dazzling but daunting display of unusual greens. They're all great, and easy to cook, but it helps to be armed with some knowledge to tell your shoots from your choys.
The secret to peeling hard boiled eggs? Well "secret" might be a bit of an exaggeration. Here's the truth: there is no 100% fool-proof method I've found, and I do believe I've tried them all, many, many times over. That said, a bit of the old scientific method has helped to greatly increase my success rate. I can now pretty routinely produce perfectly boiled eggs with clean-peeling shells, and you can too!
Balsamic vinegar can sell for as much as $200 an ounce, or as cheaply as three dollars for a 16-ounce bottle. What's going on here? The answer is that there isn't just one balsamic vinegar. Here's everything you need to know about the condiment and its brethren.
We've already found the best deviled egg recipe around. Today we're going with variations on that theme. All of these flavored deviled eggs have the same bright, fresh, acidic bite of the original, but we've amped them up with other ingredients ranging from subtle to in-your-face. Ready? Let's go.
There are loads of delicious and affordable wines out there—if you know where to look. We asked our crew of sommeliers from around the country for their favorite bottles under $20.
This simple soup combines dried shiitake mushrooms with thin wonton noodles, chicken, and scallions in a light chicken and mushroom broth. It's an easy but filling meal with delicate flavors and a soul-satisfying warmth. The secret is all in the mushrooms.
There's no denying it: San Francisco is a city made for romance. Neighborhoods are full of hidden gems ripe for exploring; there are stunning, screen-worthy kiss backdrops atop every hill; and even the fog invites you to cuddle just a little bit closer. But what's a date without great food (and drinks!)? After years of dates both great and terrible in the City by the Bay, we hereby present our ultimate date night guide to this fair city.
In my line of work, you end up with lots of leftovers, and lots of leftovers means that I make a lot of hash. I mean, a lot of it. What better way is there to recycle that little hunk of bacon, that half onion, and that just-about-to-get-wrinkled pepper than to chop them up, fry them in a skillet with cubes of potatoes, and serve them with runny eggs on a lazy sunday morning? (Hint: there is no better way.)
Anyone who's read our Wok Skills 101 Guide knows that with a stir-fry, having all of your ingredients prepped and ready to go is of utmost importance. Meat should be sliced. Vegetables should be chopped, sauces should be mixed, and aromatics should be minced before you turn the heat up. But there's another secret that will improve both the flavor and the texture of your proteins: proper marinating. Here's how you do it.