by Sara Levine in How-to, February 26th, 2014
by Cameron Curtis in How-to, February 25th, 2014
Comfort food can be a personal thing. My ultimate comfort dish is my grandmother’s famous baked spaghetti, served up with a heaping helping of nostalgia. Her recipe (and similar ones like this from Food Network Kitchen) is made up of ingredients that are universally comforting: pasta, rich red sauce and plenty of cheese. When my sweet tooth beckons, though, it’s all about the chocolate. Ina’s Brownie Pudding, made with “good” cocoa and real vanilla bean, is my go-to.
by Cameron Curtis in How-to, February 18th, 2014
Storing these kitchen and pantry staple ingredients should be easy but there are a few tricks to remember to keep them tasting their best.
Nuts should be stored in the freezer. Their high levels of natural oils can turn rancid but cold temperatures will help to slow down the process. The darkness of the freezer will also protect the nuts from being exposed to light, which can cause them to go stale.
by Rupa Bhattacharya in How-to, View All Posts, February 15th, 2014
It’s no longer just a choice between olive oil and extra virgin olive oil. We’ve broken down common cooking oils (plus a few new comers) so you can pick the right one for dinner tonight.
1. Canola Oil
The high smoking point of this neutral-tasting oil makes it your best bet for dishes like fried chicken or french fries. It’s also handy when making homemade mayonnaise.
2. Coconut Oil (Unrefined)
This trendy oil is praised as an all-natural vegan butter substitute. Use it for baking or quick sauteing, because of its low smoking point; use it as a spread for a hint of coconut flavor.
3. Corn Oil
This mild-flavored oil is inexpensive to produce and has a high smoking point for deep-frying but it’s refined, which means it is stripped of most nutrients.
by Mandy Major in Food Network Chef, How-to, February 13th, 2014
In case you’re hopping a plane to Sochi, Russia, right now or hoping to re-create Russia at home, here’s a quick primer on how to toast like the Russians do.
Obviously, vodka is a must. It should be served ice-cold, straight from the freezer (or the windowsill, if you’re in a particularly frigid region). Homemade infusions (lemon or horseradish work nicely) are fine, or just go with plain. Read more
by Cameron Curtis in How-to, February 11th, 2014
She’s given fans 30-minute meals, killer sammies and, of course, “EVOO.” Now the queen of weeknight cooking is dishing up a few more kitchen essentials. Read on for her best shortcuts.
1. Adding fresh lemon juice to a recipe? Squeeze the lemon cut-side up so the seeds don’t fall into your food.
2. Measure spices into your hand, instead of over your mixing bowl or pan. That way, you’ll never have to fish anything out if you make a mistake.
3. After cooking fish, get that stinky smell out with a bit of booze: While the pan is still hot, douse it with a splash of dry vermouth and swirl it around. (Caution: It may flame.)
4. Cut down soaking time for dry beans by pouring boiling water over them first. Let stand for 1 hour, rinse, then proceed with your recipe.
by Cameron Curtis in How-to, February 10th, 2014
Every cookware surface has its own set of rules to guarantee correctly cooking food and a long life on your shelf. Whether your cabinets are stocked with nonstick, cast iron or stainless steel (or you’re thinking about a set to invest in), these tips will keep your pots and pans properly cared for.
When cooking with nonstick pans use medium heat or lower. High heat on a coated pan will shorten its shelf life. Because temperatures can soar, don’t preheat an empty pan. Add food or even oil from the start. Keep in mind that foods prepared in a nonstick pan will not brown well, as high heat is necessary for a seared surface to develop. Foods won’t be able to adhere to the surface and form the browned bits that make up a golden crust.
by Jackie Alpers in How-to, Recipes, February 4th, 2014
Tiramisu is Italian for “pick-me-up.” It’s made with ladyfingers dipped in espresso that are then layered with a whipped mascarpone mixture and topped with chocolate shavings. Giada’s version will make enough for you, your sweetie and then some.
by Cameron Curtis in Entertaining, How-to, January 29th, 2014
The Olympic rings symbolize peace, goodwill and global solidarity. Get into the spirit of the winter games in Sochi, Russia, by celebrating with these cute and colorful Olympic-ring cookies.
I used my tried-and-true gingerbread recipe after experimenting enough to learn that most sugar cookies, including those made with store-bought premade dough, spread out too much in the oven. Gingerbread also adds a touch of warmth to these games set in a snowy winter wonderland. This recipe is almost as easy to make as with a prepared mix, though it does take a little muscle to roll out. Pressing the dough thin before refrigerating helps to reduce some work later.
by Amanda Marsteller in Entertaining, How-to, January 28th, 2014
Spend more time in front of the game and less time in the kitchen by making this seven-layer dip the day before the event. It’s a hearty option to serve with chips and is also vegetarian-friendly. See the step-by-step photo how-to below to ensure that each scoop will score big with your guests.
Click here for the step-by-step photos
Punch is always a crowd-pleasing party drink, but keeping it chilled throughout the fun can be tricky. Individual ice cubes melt quickly and tend to water down the mix, while a large citrus-speckled ice mold stays frozen longer and imparts extra flavor to the punch. You can use any ring mold or Bundt pan to freeze the ice, which doubles as an eye-catching centerpiece. Get the party started by floating this ice ring in a big batch of Cosmopolitan Fizz Punch, which combines the cosmo — a favorite ’90s cocktail — with the classic ’50s ginger ale punch for a palate-pleasing mashup that will keep you cool as the game heats up.
Begin by layering lime and orange slices in a ring mold and scattering fresh (or frozen) cranberries in between. Then mix together 3/4 cup each cranberry juice, orange juice and water, and pour the liquid over the fruit. Freeze the ring mold until firm, about 6 hours.