Oven space is scarce on that fated fourth Thursday of November. Even if you can find a spare space for pumpkin pie on the bottom shelf, you risk turkey drippings overflowing from above and ruining your beautiful dessert — not to mention a burnt crust from different temperature requirements. The bottom line is: oven real estate is valuable, and it's tough to multitask cooking for Thanksgiving when every dish requires baking or roasting.
There are few things more satisfying than fulfilling a craving with instant gratification. Companies like Pillsbury and have made this possible with the introduction of their famous Ready to Bake Cookies line: just rip open the package, break off the cookies along the creased lines, place on a cookie sheet, and bake.
I'll bet this scenario will sound familiar to you: you're in the middle of making a spectacular dessert that will knock the socks off of your guests, and you've almost finished gathering all of your ingredients to create your mise en place. The last ingredient listed is powdered sugar, and you reach for where it's stored, when—drat! You don't have enough for the recipe.
One of my favorite things about American Chinese food is how easy it is to eat: the pieces are bite-sized, the flavors are addictive, and the meat is always tender and easy to chew. But if you've ever tried to replicate any of your favorite takeout in the kitchen, you've likely noticed that the high heat required for most recipes thoroughly dries out the meat that you're trying to cook.
Preparing and serving seafood can be a daunting task. Fish is so delicate that one extra minute of heat can turn a juicy, flaky filet into a dried-out disaster. But that same fragility also allows us to use unconventional methods to chemically transform the fish into its cooked consistency.
Onions add essential flavor to almost any dish, whether it's a sauce, main dish, or salad. They are one of the humblest "superfoods," full of vitamins and nutrients but generally inexpensive, which is why they're also one of the most widely eaten ingredients in the world.
Convenience in the kitchen can be a very, very good thing. As fun as it can be to spend hours toiling over Julia Child's boeuf bourguignon, there's a reason that we have canned soup, microwave dinners, bouillon cubes, and, of course, boxed mixes.
In my opinion, biscuits made from scratch (American biscuits, that is, not the British kind) are just flat out amazing, but I'm typically too lazy to actually make them. That's why I always have a can/tube of refrigerated biscuits on hand. They're not only good for quick biscuits and gravy or as a simple side of bread, they can be used for so much more—sweet or savory!
Sangria... the elixir of summer. When properly prepared, there are few things more refreshing and magical. If you're looking for a way to mix things up and "get out of the bottle," try one of these lovely libations before the warm weather ends: peach-mango sangria, pineapple-basil sangria, watermelon-raspberry sangria, or blueberry-plum sangria.
For those who like grilling fruit and desserts in general, we take it up a notch with this great video tutorial that shows you how to make a great dish from cooking Peaches directly on hot coals.
Most primary cocktail ingredients just sound delicious. Lime and tonic water? Yes, please. Bitters and simple syrup? Sign me up. Egg whites and... wait... egg whites? In a cocktail?
Fourth of July usually means barbecues, patriotism, and getting piss drunk. Okay, well not really, but a little inebriation is usually on the menu, and nothing says America more than serving patriotic drinks at your party. Here are our 10 favorites.
Soup can be one of the most finicky dishes to make. While seemingly innocuous at first, the texture of this meal can change in an instant. For example, adding too many vegetables can result in soup that's too watery, such as tomatoes, which contain a lot of liquid.
Fall is my favorite time of year, yet I cringe every time it begins. Why? Because it seems like every business is in a frenzy to start the Christmas shopping season the day after Halloween ends. For those of us who are fans of pumpkins, that's a buzzkill.
Making a good crêpe takes practice and commitment. The batter is rich—most recipes incorporate melted butter, whole milk, and several eggs—and the cooking of the crêpe requires good technique. You have to learn to deposit and swirl just the right amount of batter to get the thinnest possible crêpe, and then learn how to loosen the entire circle and flip it over without tearing or snagging.
In case you haven't heard, chia seeds are off of the novelty plant grower and in your supermarket. Why? Because they're a nutrient-dense food loaded with calcium and fiber (18% and 42% respectively of your RDA per one ounce of seeds). There are even some preliminary studies that show chia might be useful in combating diabetes.
Broccoli is super. Not only is it jam-packed with nutrients like vitamin C, vitamin A, folic acid, calcium and fibre, but it's one veggie that refuses to be just a side-dish. Nobody puts broccoli in the corner.
Don't you just love snack food? Me too! but as I get older I notice how the small food choices I make affect my belly. So how do we get over this potato chip world? Easy make your own chips. This recipe with Zucchini is not only a healthier option but also delicious.
Yesterday, I was halfway through a recipe when I realized it called for puréed tomatoes, and all I had was diced. I definitely wasn't going to abandon ship and start over on something else, but I didn't want my sauce to have the wrong texture, either. So, I did a quick search and found that I could use my metal sieve to purée the tomatoes.
PULLED GARLIC CHICKEN TASTES LIKE GARLIC HOT WINGS Video: .
Video: . This is a fast and delicious pulled chicken recipe that I like to make for my week.
Most recipes don't specify what type they mean when they call for onions. While using whatever kind you already have won't necessarily ruin a dish, using the best one for what you're cooking will definitely make your food taste better.
How to make a simple yet effective stand for your phone or tablet / iPad. Great for watching films or reading recipes whilst you cook.
Video: . If you master only one cocktail, it should be the martini. It’s a legend in a glass, and every hostess worthy of her shaker should know how to make a martini.
The debate over whether to deep-fry or roast a Thanksgiving turkey can get pretty heated. Both have their merits, but it's hard to argue with that crispy, golden brown skin and moist texture that the fryer gives. But what's better than a deep-fried turkey?
Hi! All the cake lovers, welcome to my first post in the World of Dessert Recipes. I would like to contribute a recipe for the chocolate cake, called Taraba. The original recipe was made in Bosnia. It is one of my favorite cakes, very sweet, but does not contain fruit.
Expert Brandon Sarkis demonstrates this classic holiday hot drink recipe in easy-to-follow, step-by-step instructions. You'll learn what ingredients and supplies you need to make the cider, how to combine the ingredients, including a lemon zest, and how to strain and serve the perfect mug of hot apple cider.
In this cooking video series, learn how to make some easy George Foreman Grill recipes. Chef Brandon Sarkis shows you how to cook everything from zucchini and potatoes to tilapia and ribeye steaks.
Everyone loves fried fish, but if you are looking for something new and different we have the recipe for you. Watch this how to video and learn how to make crappie francaise. This fried crappie fish recipe is a great fancy French recipe to try.
This tutorial is perfect for updating your website for that Halloween theme, or perhaps you just need a spiderweb. Whatever it's for, if you need to make a spiderweb in Flash, you'll want to watch this video.
This recipe for potatoes in a creamy yogurt sauce is just perfect for those times when you haven’t had a chance to get to the grocery store for fresh vegetables. The hardest part out of the entire recipe is boiling the potatoes. With the red of the tomatoes in the gravy and the green of the cilantro garnish, it is a visual treat. Watch this how to video to learn how to cook Indian style potatoes in a creamy yogurt sauce. This potato dish is also commonly known as dahi wale aloo.
The landscape of augmented reality marketing is growing by leaps and bounds nearly every month, with Hollywood and the cosmetics industry leading the way.
Because timing is everything, the latest entry in the location-based augmented reality gaming sweepstakes, Ghostbusters World, has arrived just in time for Halloween.
Every recipe on the face of this planet (okay, maybe a slight exaggeration there) ends with the same six words:
Pancakes are a pretty simple breakfast. You add a few dry ingredients and a few wet ingredients, cook them up, and voilà—a delicious breakfast that's just waiting to suck up all that maple syrup.
Watching an ice cream pro build you a custom frozen treat mixed with your favorite fruit, candy, and/or toppings makes buying a cone even more exciting. But why go out for ice cream when you can create your favorite combinations in your own kitchen? While you might not have an expensive frozen slab for ice cream topping your kitchen counters, you can mimic the creamy consistency and customizable options from Cold Stone Creamery and Marble Slab any time you're craving it. Best of all, you don'...
Even for an avid egg enthusiast, a popular dish like scrambled eggs can get tiresome if it's on repeat in your breakfast rotation. For an unusual way to add some oomph to your œufs, consider adding a squeeze of lemon to your scramble. Read on to understand why this seemingly odd suggestion will boost your eggs' flavor.
When we think of pickling, we usually think of using veggies like cucumbers, carrots, and peppers. However, with summer upon us, we found ourselves thinking about fancy pickled berries as a novel way to use all those gorgeous gems that are popping up at the market.
Sometimes, you come across a recipe or a food hack and think, "That is the weirdest thing I have ever heard of; who would make that?" That was my initial reaction when I read Food52's piece about popcorn milkshakes.
