Tagged With cooking

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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.

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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.

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In the world of food media, Samin Nosrat is a palate cleanser. Though she is a fount of cooking knowledge and wisdom, neither her award winning book nor her Netflix show ever feel prescriptive.

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.)

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Make-ahead entrées are a godsend during holiday entertaining season, but for some reason, it’s not the default technique for special-occasion meals. It really should be: not only is a day-old hearty braise easier on the host, but it actually tastes better than it does fresh from the oven.

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I don't really do resolutions like "running" or "clean eating," but I do enjoy the "take charge of your life!" energy that each January brings. Instead of harnessing that energy to start a diet, consider making a few resolutions that aim to improve your kitchen and kitchen-related skills.

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Baked custards are everywhere on the holiday dessert table. Apart from apple pie, just about every other holiday classic calls for baking a sugar-and-egg slurry until perfectly set. It seems simple enough, but custard pies are notoriously tricky — especially when canned pumpkin gets involved.

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There is something extremely satisfying about a rice paper roll. Though I love a good egg roll, spring roll, or any other fried package of rolled-up food, the lighter, cooler, more chewy rice paper roll is the one I crave more often than not, particularly during these sweatier months.

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Seeing the world is an enlightening experience, but it can also be a dangerous one if you're allergic to things like nuts, gluten, soy, lactose, shellfish, and others foods. That doesn't have to hold you back, though. Here are a few tips to help you travel and eat safely.

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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.

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Cooking a perfect turkey is a pretty tall order, and every cook has their own tricks for crispy skin and juicy meat. However you wrangle your bird, there’s one universal turkey truth that’ll save you time and effort: Trussing is a scam.