Any recommendations for non-Shun Japanese knives? More specifically an all-purpose knife (instead of a slicer)?
I've tried to make hummus a couple of different times using different recipes and it generally winds up kind of dry and flavorless. Has anyone found a good recipe? It's hard to replicate the smooth creaminess of Sabra..
Anyone know where to find some online (other than on Amazon?) I got the Momofuku Milk Bar cookbook and I'm really wanting to try it in some of the recipes.
What kind of candy should I include in our wedding favors? M&Ms feel a bit overdone......
My brother's been in the hospital for the past week (he's doing alright, just a long process now) and I've been taking food down to my parents for lunch everyday. I've taken pizza, bought some sandwiches, made some wraps and made some chicken sandwiches and pulled pork sandwiches. The food can stay kind of warm (it takes them a while to come down sometimes and its got to travel a ways) but there's a microwave (I'd really not rather use it though). Any suggestions as to what I can bring? I'm running out of ideas....
Does anyone have, or know of a link to, a great pizza sauce recipe? I'm really looking for something simple and a little on the sweet side.
Does anyone have a good recipe for a sort-of spicy / creamy sauce that can be used on burgers / quesadillas / sandwiches and other things?
My bf and I are going to Las Vegas in about a month, and we're wondering if anyone has any suggestions as to what restaurants to visit? We're staying on the new and old strip (downtown). Any help is appreciated!!
When it comes to Thanksgiving, there are the canned cranberry sauce vigilantes, and to them, we respectfully leave the gelatinous cylinders. These recipes are for those who prefer their relish tangy and homemade, smacking with the flavor of fresh berries—which, luckily, isn't much harder to accomplish than it is to open a can.
A classic wonton soup made with Chinese superior stock flavored with chicken, pork, ham, and shrimp. The wontons are stuffed with a mixture of pork and shrimp. The shrimp are brined in a solution of salt and baking soda to make them extra crisp.
Note: Read about the science behind the wings here....
Oatmeal adds a wholesome flavor and an interesting texture to this banana bread, and there are no wet chunks of banana in the bread because the wet ingredients are mixed in the blender. You still get the moisture, sweetness and most importantly flavor from the bananas.
Fingerling potatoes in a sweet-tart vinaigrette made extra-creamy with the addition of potato cooking liquid and mashed yukon golds. Creamy, delicious, and 100% vegan.
An easy chocolate loaf made morning-friendly with lots of espresso (and crunchy walnuts too).
Easy Swedish meatballs made with only four ingredients: the secret is starting with excellent pork sausage.
Light, bright watermelon becomes a scoopable ice, with roasty, bittersweet cocoa nibs subbing for seeds.
Smokey, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, we char the corn on the stovetop, though a trip to the grill wouldn't hurt.
Why the heck would you want to roll around balls of ground meat mixture in rice? Because, it tastes really good. Imagine the juicy meat covered in a delicate layer of starch, so light and fluffy that the whole thing sort of melts in your mouth (or as much as ground meat could melt).
This crazy tender barbacoa with oxtails and a blend of fruity chilis puts the fast food version to shame.
[Photographs: Sarah Jane Sanders] Note: These cookies require very little bake time. In my oven, 8 minutes is enough to cook them through and results in soft and pliable cookies, just like the real deal. 10 minutes, however, results in...
You can also add some herbs or spices to the sugar and salt mixture to create your own unique honey roasted peanuts. A teaspoon of cinnamon, ground ginger, or cayenne pepper would be nice....
This fudge packs peanut butter and marshmallow flavor into every bite. The secret to its crunchy texture? Saltine crackers.
[Photograph: Leela Punyaratabandhu] This type of Thai-style omelet features multiple soft inner layers and crispy edges. It's made of very few simple ingredients and, though some attention is needed when it comes to technique, the overall process is very quick...
I still have a soft spot for cold peanut noodles. These days, I make them with far fewer noodles and many more vegetables. Indeed, it's now more of a vegetable salad with a few noodles added in for textural contrast. A handful of fresh herbs rounds out the flavors.
If you've ordered takeout from a Chinese restaurant in your life, you've probably either seen or tasted Kung Pao chicken. And I'll admit that it's a dish I've loved and still enjoy. But the Westernized version is missing the key ingredient that is the star of the authentic Sichuan version, known more commonly as Gong Bao chicken: Sichuan peppercorns. It's their unique, mouth-numbing effect that gives the dish its spicy, warming quality.
Everything you'd expect from a sweet and sour sauce—a fruity base, sugar for extra sweetness, rice vinegar for the sour component, and ketchup for that reddish hue—this has an unmistakable Western touch.
When searching in my kitchen for things to toss into my braising dish, milk and cream are not the first to jump out. But after a few conversations with a dear friend I was inspired to look into recipes for pork braised in milk and cream. The final product is moist and tender, and the milk and cream create a thick, curdled, porky sauce that is unlike anything I have ever tasted before.
Orangettes are a perfect, simple homage to the combination of orange and chocolate. This recipe is designed to create candied orange zest that is delightfully chewy on the inside, with chocolate the snaps between the teeth on the outside. Use a high-quality chocolate of no more than 61% cocoa solids; higher percentages can be difficult to use for dipping. I like to simmer a cinnamon stick in the simple syrup to impart a hit of cinnamon. It's not mandatory, but highly recommended.
After catching Jacques Pepin's recipe on an episode of Fast Food My Way, I jotted down the ingredients and set off to make it that night. The stuffing of winter greens is ideal this time of year, while the cherry tomatoes are a burst of summer as January drags on.
I'm absolutely stunned by this recipe from Takashi's Noodles by Takashi Yagihashi. This beef-topped udon dish is complex and slightly rich, with just a tinge of sweetness in each spoonful. The thinly sliced beef cooks in seconds, and the tofu and scallions need all of a minute before they're ready to go. It's so good I've made it twice in the past 24 hours.
What really works with the famous pasta e broccoli is that if you cook it long enough, the parboiled broccoli breaks up into the pasta and almost melts into a pasta-clinging sauce when combined with the cooking water. Increasing the ratio of broccoli-to-pasta not only makes the dish a bit healthier, but better too. While this version is a simple one with garlic, pepper flakes, and Parmesan, another route might melt some anchovies into the oil and skip the Parmesan. Either way, this is, at the very least, a delicious way to eat your broccoli.
For this Dan Dan noodle recipe, there's nothing too difficult to find besides Sichuan peppercorns (they'd be sorely missed, but you could make it without them), and the technique is as simple as using high heat and working quickly. It's a slightly Americanized version, yet the taste is wonderful, deep, and satisfying—and it comes together in less than 20 minutes.
Adapted from Everyday Food. The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try...