February 1, 2013 |
The next time you're going to throw some steaks on the grill, take them out of the refrigerator a little early to take off the chill before cooking. "Tempering" the meat allows it to cook more evenly, so the inside can actually cook as the outside works up a nice char. Place your steaks or other meats in a cool, safe spot indoors to take off the chill, 20 or so minutes for thin cuts and longer if you're cooking something big -- famous Italian butcher Dario Cecchini calls for leaving a thick porterhouse out five to six hours when grilling his Bistecca fiorentina (the recipe follows below)
January 28, 2013 |
A touch of fresh-toasted bread crumbs can literally transform a dish, whether sprinkling them over vegetables or gratins, they even work magic drizzled over desserts. And they can elevate a simple pasta dish, too, as Food Editor Russ Parsons shows in this amazing (and simple) recipe for spaghetti with arugula and garlic bread crumbs . For more quick-fix dinner ideas, check out our video recipe gallery . Parsons and Test Kitchen manager Noelle Carter show you how to fix several dishes in an hour or less.
January 15, 2013 |
This quick lentil salad from chef and writer Deborah Madison is rich and filling enough to be served on its own (you might never know it's vegetarian) or as a generous side. Lentils are flavored with fragrant bay leaf and garlic, then tossed with a bright lemon vinaigrette, chopped roasted red peppers and fresh thyme, marjoram, parsley and mint. Fold in chopped feta, add a drizzle of olive oil and it's ready to serve in less than an hour. For more quick-fix dinner ideas, check out our video recipe gallery . Food Editor Russ Parsons and Test Kitchen Manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
January 12, 2013 |
If you'd like to try our cooking class at your own home, here's an outline of how to go about it. Of course, feel free to improvise. Roast Chicken: Remove the chicken from the refrigerator at least 30 minutes before roasting. Rinse it well and pat it thoroughly dry. Sprinkle with salt (about 1 tablespoon for every 5 pounds of weight), and rub it with softened butter (about 1 tablespoon). Season generously with freshly ground black pepper. Place the chicken in a roasting pan or cast-iron skillet and scatter wedges of fennel and onion around it. Roast in a 400-degree oven.
December 31, 2012
Black-eyed peas are the New Year's tradition -- a Southern tradition, for the most part, brought to the Carolinas and Georgia from West Africa via the West Indies -- believed to bring luck and prosperity. Make them with pork fat, make them vegetarian , make them even luckier by adding greens (which supposedly represent paper money). Here are a few recipes: black-eyed peas and sausage; warm black-eyed pea salad with wilted mustard greens and bacon; and vegetarian black-eyed peas and mushrooms.
December 29, 2012
Grilled Dungeness crab Total time: 20 minutes, plus marinating time Serves: 4 to 6 as appetizer, 2 to 4 as main course 2 cooked whole Dungeness crabs 2 teaspoons fennel seeds 1 teaspoon red pepper flakes 1/2 teaspoon black peppercorns 1 tablespoon kosher salt 2/3 cup chopped parsley 1/4 cup chopped green onion (green parts only) 1/3 cup olive oil 1. Clean and crack the crabs, keeping the legs attached to their respective body segments.
December 26, 2012 |
This year I had one of my best Christmas Eve dinners ever. Maybe it's because it unfolded in such a leisurely fashion--a little eating, a little dancing and listening to music, a little nibbling, a little conversation. And repeat. Watching the sunset, admiring the ring around the moon. We started about 4 p.m., shucking five dozen kumamoto oysters and watching the light fade over the horizon as we sipped a 1996 Fleury Champagne followed by a 2004 Muscadet. Bruschetta was involved too, lavished with olive oil, ricotta cheese and fresh roasted red bell peppers.
December 17, 2012 |
I was excited to see that New York chef Sara Jenkins of Porsena and Porchetta has just come out with her own app called “ New Italian Pantry .” It seems like such a natural subject and the publisher has produced a beautiful app with gorgeous photography and graphics. Too bad the content re the pantry is so sketchy. You do get some 80 recipes, though. Jenkins has focused on 16 key ingredients for your Italian pantry. Once your cupboard is stocked with these core ingredients, she says, you have the flexibility to go to market and respond to what is freshest and most appealing -- and come home and cook.
December 13, 2012 |
Do you love your food with a little -- or a lot -- of kick to it? If you've never tried harissa, you don't know what you're missing. Harissa is a fiery red hot sauce from North Africa. While the ingredients may vary from region to region, basic recipes typically include dried chiles, a few spices, garlic, olive oil and salt. Harissa, a thick paste, can be used both as an ingredient and a condiment. Use it to flavor a marinade or a stew. Dollop it onto soups or steaks, or spread it onto a sandwich for a little extra heat.
December 12, 2012 |
Because of their rather tough texture, greens such as kale are often cooked to tenderize them before serving. But gently rubbing a bright vinaigrette onto the cut greens also works to soften their texture, making for a wonderfully fresh salad with crisp, assertive notes. Top it with a few grilled baby carrots for an extra touch of color and you have a finished dish in under 30 minutes. For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.