Tagged With kitchen

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Chicken under a brick isn't a new dish, and it's most often prepared on the grill, but this method from Bon Appetit combines everything I love about a 30 minute roast chicken: the time saved, the crispy skin, and of course, the hands-off preparation. In just a little time, you have a meal for the family.

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Though I never tire of roasted Brussels sprouts, I'm always looking for new ways to consume the little cabbage-like orbs. Shredded sprouts make a nice, sturdy salad base, but they're almost too sturdy. To make salad that's both tender and crisp, you'll need to grab the salt shaker.

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Peeling and deveining prawns isn't rocket science, but far too many of us consider it a hassle and just buy cooked prawns instead. In this video, chef David Lefevre shows us how to do is cleanly, and how to make a flavorful court boullion to poach those prawns in, all at the same time.

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Garlic is an indispensable ingredient in all sorts of cuisines, but its tacky, smelly nature makes it a pain to peel and chop. To make your life a little simpler — and hopefully a little less sticky — we've rounded up our most popular garlic tips, and given each one a thorough evaluation.