In need of a new microwave, thinking about buying a convection which would allow me to cook appetizers or other foods while oven is in use. Any recommendations, likes/dislikes, if you have one?
I saw one at a local store clearanced to a great price. My pie Monday's pizzas cooked on this pan look great. Would you recommend? I've read the baking steel is superior but not ready to make that purchase.
What were the results vs heating in oven. Heard it will make for a moist ham.
The trick to this easy three-cheese pasta bake with cauliflower is to use no-boil lasagna noodles. Chipotle powder flavors the chunks of tender thigh meat just right.
People will think these are traditional cider doughnut holes, but they never actually see a fryer, instead getting a quick bath in melted butter and a toss in cinnamon sugar while still warm from the oven.
Far from a stodgy, cream-leaden bowl of green mush, this creamed spinach is bright and spicy thanks to homemade citrus kosho (a blend of zest, chiles, lemongrass, and salt) and a puréed mixture of onion and garlic.
When I think of Korean-style chicken wings, I immediately think of deep-fried morsels dredged in a spicy, sticky sauce. But Aki Kamozawa and H. Alexander Talbot's chicken wings in their new cookbook Maximum Flavor are roasted and served with a mildly spicy soy and sesame dipping sauce that is far from bright red. Sound crazy? It did to me, at first.
A classic Caesar salad with crunchy garlic-parmesan croutons and a creamy dressing.
Adding brown butter to traditional blondies increases their caramel flavor.
Southern breaded cauliflower is cheesy and creamy, with a few added spices to make things interesting. If you like, you can leave out the nutmeg and cumin, but they really do take the dish from standard to sensational.
I love everything about ribs: the smoldering aroma; the dripping sauce; gnawing the last, crispy bits of meat from the end of the bone. But I've always been a bit too intimidated to make them at home. For one thing,...
Why go to the trouble of boiling noodles, draining them in a colander, rinsing them under cold water, draining them again, and then stir-frying them? Sure, sometimes I love making things needlessly difficult for myself, but this is not one of those cases. Instead, I was after a crunchy noodle base, which would maintain its integrity even after toppings and a strong sauce are poured on top.
I like to serve grilled hearts of romaine lettuce with a rich, tangy buttermilk dressing shot through with fragrant dill, topped with sweet tomatoes and crisp rounds of spicy radishes. This super-simple recipe only takes 20 minutes to prepare and will surely stand out at your next summer barbecue.
This has become such a quick, go-to slaw, we don't think twice. It's perfect with barbecue, all kinds of burgers, and it's good both on sandwiches and alongside them. Huzzah for slaw! Huzzslaw!...
More than meets the fry: Check out the science here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with...
Creamy stovetop macaroni and cheese with all the flavors of Buffalo chicken wings.
These may look like everyday ribs, but balsamic vinegar makes a pronounced difference, thanks to a distinctive tang that melds well with the sugars and multiple peppers in the rub.
Smoky barbecue chicken with perfectly juicy meat and a sweet, sticky glaze.
Peruvian style rotisserie chicken cooked directly on a grill makes an impressive centerpiece along with a spicy and tangy green sauce.
Large chunks of shell-on lobster stir-fried with scallions, ginger, hot peppers, and yellow chives in a lightly seasoned sauce. It's a mess to eat, but a delicious one.
Cherry Tomato, Green Bean, and Wax Bean Salad with Herbed Bread Crumbs from 'Kitchen Garden Cookbook'
Fresh tomato salads are, in my opinion, one of the greatest joys of summer eating. They're even better when you can use tomatoes you've picked yourself. In her new Kitchen Garden Cookbook, Jeanne Kelley pairs this staple of a summer garden with snappy green beans and pale yellow wax beans for a crunchy, colorful twist. A generous shower of herbed bread crumbs adds more texture to the salad, turning it into a dish akin to a light panzanella.
A gift from the gods, halloumi—a semi-soft cheese from Cyprus made for grilling or pan-frying—is skewered alongside red onion, tomato, and zucchinis to create a delicious fresh and salty meal on a stick.
Moist chicken elevates this quick dish into more than just a plate of pasta. Fresh basil, bright and tangy lemon, and parmesan star in a light, barely-there cream sauce.
Mere minutes of work result in a smooth and creamy bean dip with lemon and rosemary creating a crowd-pleasing herbal, zesty, and fresh flavor.
Note: On Thursdays, Andrea Lynn, associate editor of Chile Pepper magazine, drops by to drop some Serious Heat. During my time pursuing a culinary degree, school didn't provide all my food-related lessons. I worked as a live-in nanny for a...
Editor's note: Ladies and gents, make friends with Joshua Bousel. He's a certified grilling geek. And that's a compliment; this guy takes the flame seriously. He'll be dropping by each week with a recipe for you to fire up for...
Intensely lemon cake with strawberries. Light, summery, delicious, bake with us in June blogosphere confectionary....