Tagged With skillet

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Whether or not there’s any actual science behind it, lots of people swear by the sickness-busting properties of raw garlic. Some of my friends and family will actually chow down on raw cloves in an attempt to send their symptoms packing.

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No matter who you are or what you do for a living, getting dinner on the table can feel like an impossible task. After a full day of recipe development (or fighting with my sad brain) I’d rather gnaw on a block of cheese or skip dinner altogether than dirty more dishes.

So I watch a lot of food TV and buy a lot of cookbooks, always looking for something to snap me out of my permanent Weeknight Dinner Ennui. These days, nobody does that better than Priya Krishna.

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I make a lot of pancakes, but I have never been particularly skilled at making pretty pancakes, with even, golden-brown tops. The first pancake especially has always been aesthetically crap, with a mottled, splotchy appearance. But why?

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My dad lived in Washington state when I was a teen, which meant I spent many summers picking cherries and berries with my stepmom and sisters. Most of the fruit would be baked into pies and cobblers, but there was always a post-pick bowl of berries and whipping cream to celebrate the haul.

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Mara Wilson has been famous for a long time. If you are a young millennial woman, you know who she is, and you were probably obsessed with one of more of her movies as a child. But Wilson doesn’t seem affected by either childhood stardom or her insanely huge Twitter following. She’s down-to-earth and just as charming as you’d hope she be. She’s also a prolific baker, a lover of tea services, and a huge fan of The Great British Bake Off, and she was nice enough to chat with me about how she eats, what she drinks, and why saltines are the ultimate in comfort.

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I love cottage cheese with my whole heart, but it does not have the sexiest reputation, and it can be a challenge for those with textural issues. But the salty, creamy, tangy dairy can be enjoyed by even the pickiest dairy lovers — you just have to whip it first.

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When planning your Sunday roast turkey situation, you most likely focus on the recipe, and don’t give a ton of thought to what happens after you remove the glorious, perfectly-roasted bird from the oven. Obviously you are going to eat it, but a turkey must be carved before it can be consumed, and for that, you need a big ol’ cutting board.

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Video: “Farm to table” may seem like an over-utilised marketing phrase, used mostly to lure hipsters into Edison-bulb-lit eateries, and for the most part it is. But for chef Christian F. Puglisi — the founder of Copenhagen’s Restaurant Relae — it means taking that first word very seriously.

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When it comes to breakfast potatoes, I have many thoughts and feelings. When it comes to hash browns, there are only two acceptable forms. I mean, I don’t believe there’s such a thing as a “bad” potato, but if you are going to claim you have “hash browns” on your menu, they had better come out shredded and golden brown, or in a fast food-like patty. These are the rules of hash browns, and they are rigid.

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Though I love McDonald’s, I would never recommend them as “the place you should go to enjoy a good burger”. McDonald’s is a thing — a thing that is not quite food — unto itself. (You are not eating chicken, you are eating McNuggets.) But there are a few things they do correctly, and one of those things is dicing the onions on their cheeseburger super tiny-like.

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I’ve been putting alcohol into seltzer for a while now, which is why the sudden popularity of hard seltzer caught me by surprise. Any seltzer can be hardened by the addition of booze, but pouring a shot into a can of Polar or La Croix isn’t going to make it taste like a White Claw. You can, however, get pretty close by adding a little bit of sugar.

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Besides the act of properly dicing an onion, few food things have been written about as much as the roasted chicken. The reasons for this are obvious — it’s a homey, comforting source of protein that can be riffed on before it goes in the oven, and repurposed for the entire week after. It’s pretty easy to make a good roast chicken, but it’s also not incredibly difficult to make a mediocre one.