|Filed Under:||Food & Drink / Cooking|
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|Archived Since:||August 13, 2010|
Breaded fried pork chops will satisfy anyone, whether they typically prefer medium-rare meat or are of the well-done persuasion. That's because breaded pork cutlets end up crispy on the outside and cooked through on the inside, while remaining supremely tender and juicy. Here's how to make them.
The Italian Buck is basically a Dark 'n Stormy for weirdos, a not-so-straightforward fizzy cocktail for those of us who like to drink a little off the beaten path. It's gingery-spicy, sweet-tart, and bracingly bitter. The base of the...Show More Summary
Baking powder will get you the crispiest, crackliest bites of chicken or turkey skin imaginable, whether you're cooking just one thigh, a plate of wings, or an entire bird. Here's how and why.
Not only is it a key ingredient in countless Thai, Vietnamese, and Indonesian preparations, but, like soy sauce and its fellow anchovy-based sauce, Worcestershire, fish sauce can be used to add a unique, savory complexity to dishes of any provenance. Here's a look at some of our favorite applications.
Full of protein, versatile, easy to work into a variety of dishes, and a snap to cook once you have a little practice, eggs are tailor-made for a satisfying meal that won't place too many demands on your groggy brain first thing in the morning. Show More Summary
There are so many versions of chicken cacciatore in the world that it's almost impossible to describe what the dish is in any kind of definitive way. Here, we present a blueprint for making the recipe any way you want, whether loaded with tomatoes and red peppers, or studded with earthy mushrooms.
Spinach and ricotta manicotti is one of those dishes that are edible—dare I say, enjoyable—even under the most inauspicious of circumstances (think: cafeteria steam tables). So how great would it be if you optimized every ingredient and served it fresh from the oven? (Hint: really, really great.)
We tend to associate salads most closely with spring and summer, when fresh produce is at its peak and when we're all in the mood for lighter, fresher-tasting meals. But fall isn't without its share of wonderful produce, from seasonal brassicas—like kale, cabbage, and Brussels sprouts—to fruits like apples, pears, and citrus. Show More Summary
Forget ice water and frozen butter. There are better and smarter ways to help your pie dough keep its cool.
Fennel can be polarizing—many people are familiar with it only in the form of the fennel seeds commonly found in spice blends, and the first time they're exposed to fresh fennel, the mildly licorice-like flavor can be a surprise. But fennel is both delicious and versatile, as proven by these 16 recipes for salads, pastas, roast chicken, and more.
Honing steels don't sharpen knives, but they do help maintain a good edge between true sharpenings. Every cook should have one at home. Here are some of the most important things to know about them, along with product recommendation...
Though it's North African in origin, these days shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal US. Given its versatility, it's easy to see why. Show More Summary
The seafood industry offers a perfect storm for scandal in the form of mislabeling and fraud: In sharp contrast with beef, pork, or chicken, more than 90% of the seafood we consume is imported, via a largely opaque and convoluted supply chain featuring numerous middlemen and minimal regulatory oversight. Here's what's being done about it.
Because they incorporate cream instead of the more common butter, these homemade crackers brown more flavorfully as they bake, creating a deep, nutty, grilled cheese sort of vibe. Eat 'em out of hand, or serve with hearty soups, stews, and chilis.
There are folks who say that aging eggnog results in mellower, more complex flavor and richness. But is aged eggnog all it's cracked up to be? Is it worth giving up fridge space for a year? Is it even better at all? I mean, I like cool things and fun experiments, but there has to be a reason to age eggnog beyond just the "it's cool!" factor, right? Well, we tasted and found out.
Freezers are great for long-term storage, but they're only useful when you can defrost food quickly with minimal loss of quality. So what's the secret? The key to better-quality frozen food is to minimize the time it takes for your food to freeze and defrost, which means freezing flat to maximize the ratio of surface area to volume.
Contrast is one of the most important factors in good cooking, and desserts are no exception. While there's certainly a place for uniformly creamy dishes—who wouldn't love to dig into a goblet of airy chocolate mousse right now?—so many sweet treats can be improved with a little crunch, and nuts are the obvious addition to do it. Here are 18 recipes to whet your appetite.
Pizza lovers know Paulie Gee, a.k.a. Paul Giannone, this week's Special Sauce guest, as the owner of the eponymous pizzeria founded in Greenpoint, Brooklyn. But as good as his pies are, and they're damn good, his unlikely path to pizza entrepreneur is even more impressive, as you'll find out in this episode.
Halibut aren't terribly fun to fish (think: reeling up a 200-pound bath mat through hundreds of feet of icy-cold water), but man, are they delicious! Firm yet flaky, with a heartier texture and flavor than other widely available white fish on the market. Show More Summary
Boston baked beans, one of the most famous of many versions of baked beans to come out of New England, stars very few ingredients, the main ones being no more than beans, molasses, and salt pork. The secret is a long, slow cook in a dry oven to gently tenderize and partially break down the beans, while a deep, dark crust forms on top for the best possible flavor.