Summertime is, to me, synonymous with spicy peanut noodles, which I've been making every summer since I was allowed to cook pasta by myself. I love them so much that they almost make suffering through vicious, swampy heat and humidity feel worthwhile. Almost.
Tagged With cooking
It's frustrating when a recipe doesn't immediately turn out how I envisioned it, but I always learn something. Just last night, I was working on a meaty situation, though the meat was a little chewy for my liking, both the liquid and the vegetables in the bottom of the insert were delicious. Rather than remove the veggies and reduce the pot liquor, I decided to employ this expert trick from Alex Guarnaschelli, and pureed them directly in the liquid for a thick, rich sauce.
Instead, she invites the reader or viewer to learn about, eat and enjoy food, all while radiating joy and warmth. Keeping in that spirit of generosity, she was kind enough to tell us how she takes her coffee, her favourite Trader Joe’s meal, and why eating boiled vegetables can sometimes feel like a vacation. (She also let us look inside her fridge.)
It's no secret that I am a big fan of parchment paper, but what of its less-expensive, but still non-stick friend, wax paper? Why does it exist? And do you need it?
The word "salad" does not denote "healthiness" or a lack of kilojoules (in fact, they can be worse for you than burgers). Nevertheless, something about the word implies a scarcity. Packing a salad for lunch seems to doom one to an afternoon of hunger pains or emergency vending machine runs, but no more. We're going to tell you how to build a salad that will leave you full, satisfied, and happy.
Most turkey prep is designed to compensate for its lack of fat, and therefore, flavour. Dry brining is the best way to season your bird from the inside out, but for the juiciest, most delicious meat, you’ve gotta add some fat — and there’s no better fat than butter.
Alexa and Google Home both allow you to set multiple, named timers, and they will save your holiday roasts.
Today, we're talking about the most perfect cookware material on Earth: Stainless steel. Before you smash that comment button, I want to make it clear that I'm not disparaging cast iron. I would never do such a thing.
My 30cm cast iron skillet is my very large, heavy son and I love him dearly (he turned 8 in July, thank you for asking). Here's the truth, though: Stainless steel is the only truly all-purpose cookware material you can buy, which is why I recommend it above all others.
Hello, my babes, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. This week we're turning our collective consciousness to one of my favourite taco fixings: juicy, tender, crispy carnitas.