November 16, 2012 |
According to Food editor Russ Parsons, this oven-steamed salmon is one of the easiest dishes you'll ever make: "Here's all you do: Heat the oven to 250 degrees. Put the salmon on a baking sheet. Put a baking pan on the floor of the oven (or on the lowest rack) and fill it with boiling water. Cook. Yup. That's it. " The salmon is ready in about 20 minutes, when the fish just begins to flake. While it's cooking, whisk together a quick dill mayonnaise (mayonnaise, Dijon mustard, fresh chopped dill and shallots and a little lemon juice)
January 19, 2012 |
Pizza joints, many boasting wood-burning ovens, are popping up all over the Southland like chanterelles after a rainstorm. But they're not the only restaurants working with oak or almond wood. Some chefs at other restaurants are lucky enough to have wood-fired ovens in their kitchens. They're tricky to use, but once mastered can be a formidable tool. Cooking with fire is ancient, and I'm convinced we're hard-wired to find any dish cooked in a wood-burning oven just that much more delicious.
July 23, 2012 |
Gordon Ramsay's reign of kitchen terror continues on Fox, with "Masterchef" returning for a fourth season. "We're excited to be back for another season of 'Masterchef," Ramsay, who serves as executive producer and a judge on the series, said in a statement. "I am continually amazed by the raw talent, passion and creativity of home cooks across America. The contestants raise the bar every season, and it's an inspiration and exciting challenge for us. " The third season of the culinary competition series, which pits home cooks against each other, is currently airing on the network.
July 6, 2001 |
Fireworks hidden in a Kansas City, Mo., man's oven turned out to be a recipe for disaster when the man tried to heat up some food but instead blew his kitchen to bits. The blast occurred on the Fourth of July at the home of a 28-year-old man who spent the night before celebrating with a group of friends, Kansas City Assistant Fire Marshal Jim Duddy said.
May 31, 2011 |
As Mark Stambler struggles to open a flour-dusted folding table in his Los Feliz home kitchen, it's pretty clear those charming but space-hungry mint green country cupboards were not the brainchild of this efficiency-driven bread baker. "My wife did all of this," he says, waving his arms around his head. Stambler is more of a no-nonsense, get-straight-to-kneading sort of guy. When not working as a fundraising consultant for local arts organizations, he is the devout caretaker of 50 to 60 whole-wheat sourdough loaves that wind up each weekend at the Cheese Store of Silver Lake, Cookbook market in Echo Park and Silver Lake Farms CSA. For Stambler, those yeasty loaves make up for all the unexpected workweek glitches and the 1950s kitchen knickknacks.
January 13, 2011 |
Strangers chatting in the fast-moving line outside Asal Bakery & Kabob are all jonesing for a taste of the same thing: warm sangak , a floppy chewy yard-long sesame-encrusted flatbread pulled from the fiery depths of a floor-to-ceiling oven whose constant muted roar dominates the Woodland Hills Persian cafe and bakery. Whether soaked with kebab juices at dinner or slathered with cultured cream and honey for breakfast, the lightly singed sourdough breads, slightly puffy with steam, serve as the heart of every meal here ( sangak is to Iranians what baguettes are to the French)