Hosting a party for 35pl, need chafing dishes and would prefer to buy from a party store. Does all food sit above steaming water (unless it's cold cold)? I thought you put the food in aluminum pan and over sterno. Any experience, would love advice. Thank you!
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.
Homemade puff pastry is well worth the effort. This recipe offers a quick and easy version.
The strawberries macerate while the biscuits come together, and while the biscuits are baking, you make the whipped cream: in short, this recipe requires no downtime and dessert is ready in a snap.
Nothing can fulfill the defining barbecue trifecta of smoky, sweet, and tangy quite like ribs. These ribs combine a rub that features a trio of peppercorns with a low and slow cook over cherry wood. A brushing of balsamic barbecue sauce in the last half hour leaves the ribs with a glistening sheen.
A simple dish of pasta tossed in a creamy, lemony, sherry sauce, with sweet red peppers and gently poached chicken.
I was left in a quandary last weekend. My desire to have naan to go along with Indian kabobs on the grill clashed with my fear of bread-making. The battle was ultimately won by necessity. How could you have Indian...
If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight. Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso's be, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme? Our version does just that.
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.
Chipotle mayo is a pretty hot condiment, and I'll say its popularity is well-deserved. With just a few ingredients, you can create a complex mixture of spicy, cool, earthy, and smoky that becomes an excellent spread for sandwiches and burgers, or a dip for fries, chips, and veggies.
Sweet and salty teriyaki sauce—bringing me back to the days when teriyaki chicken was my savior at Japanese restaurants.
Perfect for feeding a crowd or fixing a solo meal on the fly, this simple home-style Taiwanese noodle-and-vegetable dish may look bland, but hidden within are layers of flavor, thanks to plenty of white pepper, black vinegar, and broth.
Beef and broccoli might only be a classic combination in the American Chinese repertoire, but that doesn't make it any less delicious. In most restaurants, you'll find it served with rice, but I like to stir-fry it with hearty lo mein noodles.
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.
It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine them? In a stir-fry, like this simple recipe with marinated flank steak, stir-fried with mushrooms.
Honey is the perfect mildly sweet flavoring to these earthy, moist corn muffins
Sour Cream and Onion Cornbread...
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.