Almost nothing is off-limits when I bake. I let my mind go in many places and see where it lands. Often, it’s in the freezer.
All Posts In How-to
In the early 1930s, the Ferrara Candy Company created the famous Red Hots cinnamon candies using the cold panned candy method. The inventors probably never imagined that the candies, which have become a Valentine’s Day staple, could be used in so many ways. All of these ideas utilize one 6-ounce theater box of the candies. Browse the full gallery for all 11 spiced-up homemade Valentine’s Day treats.
Red Hot Strawberries
Red Hots melt perfectly into a smooth syrup that can be incorporated into a variety of recipes, including these candy-coated strawberries (pictured above). Boil 1 box of Red Hots with 1 cup of water and 1/2 cup of sugar to 300 degrees F (hard crack stage). Use a candy thermometer to monitor. Carefully dip skewered strawberries into the candy. Let cool completely.
The first thing you notice about Lisa is her cowboy boots. Cherry red, spit polished and worn-in just enough, they tell you everything you need to know about the Houston transplant’s cooking: It’s bright, approachable, comes from the West and will linger in your memory for days afterward. To bring some welcome variety to the winter kitchen, we invited the James Beard Award winner to our Manhattan headquarters in Chelsea Market to make Chicken Spaghetti, one of her favorite dishes from her latest volume, The Homesick Texan’s Family Table. Make this simple and comforting recipe in your own kitchen with help from Lisa’s step-by-step how-to.
My friend just finished renovating his apartment. He’s all moved in, but his stuff isn’t yet; it’s still in storage.
Next time, I thought, using an unfortunate technique known as hindsight, wouldn’t it be good to pack a separate emergency mess kit, just for use until everything is unpacked? A few essential cooking tools might help break up the days and nights of consecutive delivery pizza, Chinese takeout meals and bologna sandwiches. I kept the list spare enough that you’d retain the desire to unpack, yet diverse enough to cover the bases for cooking. Choose smallish items. Pack them into a plastic box that can also serve as a dishpan and you’re set for the next time you renovate, or move, or spend time in a vacation house furnished only with a butter knife and a salt shaker.
Here are the 25 things. Just add food.
It’s a common predicament: You buy a bag of baby carrots, eat a few, and then let the rest of them sit at the bottom of the vegetable bin until they become either a slimy mess or dried-out little nubs. Here are easy ways to use up the rest of that bag, get more veggies in your family’s diet and feel good about yourself! Check out the full gallery for all 14 delicious ideas.
By Patricia Reilly
In the chilly season, simmering your supper using the easy and age-old technique of braising will bring warmth, coziness and fragrance to your kitchen. This simple, satisfying mode of cooking is perfect for the holidays and winter months, when hibernating at home allows time for a leisurely back-burner braise, building layers of flavor into fork-tender foods.
1. If you love comfort food, you’ll love braising. Think melt-in-your-mouth short ribs (pictured above), osso buco (much simpler than it sounds) and braised pork tacos. This is food that warms the soul while at the same time offering the terrific texture and flavor complexity you might associate with chef-y fare. Bottom line: Make enough for seconds and superior leftovers.
Start the music! Light the lights! Get the party going with an edible centerpiece tonight! These fun, creative projects are sure to be the star of any holiday party, and they’re easy enough for kids to help with. Use them as a single element, or in a group on a buffet or dinner table. Check out the full gallery for step-by-step instructions for each centerpiece idea.
If you’re steering clear of store-bought food colorings but want to make colorful cookies or holiday gifts, I’m with you. As a mom of four small kids, I’ve been looking high and low for recipes that produce vibrant colors without chemicals, and these are the best I’ve found. Below are techniques for making three primary colors that you can use as is or mix to create orange, purple or green.
To make red, use raspberries, pure pomegranate juice or roasted beets.
To make yellow, use raw carrots or mangoes.
To make blue, use radicchio or red cabbage.
“I guess I’m a baking nerd,” says Dorie Greenspan with a sly smile. The award-winning cookbook author is standing in the middle of Food Network Kitchen, whisk in hand and talking about her latest book, Baking Chez Moi. “I’ve come to think of myself as a baking evangelist. I want people to have the satisfaction of making something themselves. So when I write, I try to imagine I’m talking to a newbie.” Dedicated to the home cooking she delights in during the four months a year she spends in Paris, Greenspan’s newest book is friendly and approachable, straddling both the high (Bubble Éclairs) and humble (Chocolate Chip Cookies). Her Custardy Apple Squares are an ideal mix of the two, and Greenspan happily demonstrated how to whip them up during her visit. “I love this recipe,” she says. “It’s so easy, so unfussy, so French.” Follow Dorie’s step-by-step how-to to make them at home.
For many sweets lovers, Greenspan’s name is synonymous with one thing above all: amazing cookies. So we couldn’t let her go without asking her to share a few of her best cookie tips, too. Here’s what we learned. Read more