Baking potato pancakes instead of frying them creates a healthy (but still tasty) version of this delicious dish. Ingredients needed are yellow or gold potatoes, parsnip, yellow or white onions, salt, pepper and parsley. These pancakes can be served with applesauce.
If you like to cook, you've probably made roux, the classic thickener for soups, sauces and stews, hundreds of times -- even if you didn't know you were doing it. Roux is equal parts flour and fat -- butter or oil, ususally -- combined into a smooth paste over heat.
Asian-style spring and summer rolls are easy to create at home and can make a cooling supper on a hot evening. Use fresh herbs, such as mint, cilantro and basil and wrap With colorful, cooling vegetables -- such as shredded carrot, cucumber, or bean sprouts -- and vermicelli rice noodles. Add cooked, chilled seafood, tofu or chicken if desired.
Chef John wants to celebrate tender and sweet spring peas, and delicate star-shaped pasta (Stellette) in a simple salad, and he is not going to clutter it up trying to clean out the vegetable bins. Everything about this salad is subtle. The tender peas barely get cooked by sitting in the hot pasta for a few minutes. The dressing is nothing more than some lemon and oil.
Watch this instructional video to learn how to deep fried ice cream. All you need is ice cream, corn flakes, cinnamon, sugar, and eggs. Unfortunately most people can't harness the magic of television when they cook in real life.
Julia Child and guest demonstrate how to make venison, quail, rabbit, duck, and wild boar bacon - all cooked over the grill and smoked with woodchips for a rustic, woodsy flavor. They use wild berries for a marinade.
Baking is one of the easiest ways to cook chicken, because you can just put it in the oven and forget about it until it is done. We are going to be baking a double chicken breast. I am also going to show you how to make a lemon sauce that is quick and adds a lot of flavor to the dish. For the marinade you will need lemons, olive oil, garlic, mustard, thyme, salt and pepper.
Roti is a whole wheat flat bread that comes from Indina. This is a very quick and simple recipe to follow. Whole wheat flour and water then finish it off by cooking it first in a skillet and then on the open flame on your stove.
Mother Love cooks Slammin' Blackened Salmon at the SpoonBread Too restaurant in Harlem. Take note as she uses peppers instead of salts for diabetic dieting and adds a nut glaze and orange peels. This is one tasty dish.
Broiling is an easy way to heat up a juicy steak to your desired degree of cooking – from rare to well done. Learn how to broil a steak with the option of pan searing it ahead of time.
It doesn't matter what type of cuisine you're cooking - more likely than not, you're tossing the ingredients in a pan and smearing oil all over it for extra succulence (as well as to coat the pan). While a healthy dose of oil every day is vital for absorbing vitamins and nutrients, getting too much oil will land you in heart attack town.
Whenever you attend or remotely watch a major Apple event, you're likely to see Phil Schiller, the company's senior vice president of worldwide marketing, unveiling a brand new product on stage. Outside of an official event, Schiller is the second most likely person (after Apple's CEO Tim Cook) you'll find delivering a rare tidbit of new Apple info or perspective to the public.
If you spend a lot of time reading about food, chances are you've heard about bone broth. It's all the rage these days, from high profile chefs like Marco Canora building menus around it, to celebrities like Salma Hayek using it as self-prescribed beauty regimens.
There's a common saying that separates cooks from bakers: baking is a science, while cooking is an art. When baking, one little misstep can alter the texture, taste, and consistency of any recipe.
Store-bought marinades and sauces have an ability to jazz up the simplest items. But after a while, those favorite tastes seem a bit repetitive and mundane, and that got us to experimenting with different add-ins to make our marinades stand out. Fruits, herbs, spices—all of the usual suspects were delicious, but not spectacular.
The thought of peeling tomatoes for pasta sauces and soups has long been an overwhelming idea for us, one we often steer clear from when reading recipes or searching out new dishes to create. Even the methods that are supposed to speed up the peeling process (like roasting, poaching, and freezing) are more work than not.
You've probably noticed artichokes at the front and center of your local grocery store or farmer's market recently, as spring is artichoke season; They may look like strange, complicated vegetables if you've never cooked them before.
Plastic wrap is, arguably, man's greatest invention—or at least, the 2000 Year Old Man thought so. Its primary use is to protect food from getting dried out in the fridge or on the counter; but if that's all you're only using it for, you're missing out.
One of our favorite kitchen items, hands down, is a good old-fashioned wooden spoon. It's practical, versatile, and can last for decades if cared for properly. There are specific ways to nurture wooden utensils in order to keep them from cracking and to help them maintain their glossy sheen.
Even those of us most comfortable in the kitchen can be daunted by the idea of cooking for a whole houseful of people. Whether you have a large, well-equipped kitchen or a small one with just the essentials, it can prove to be quite a task to prepare food for a dozen or so people. It takes a certain type of recipe that allows for mass production, in respects to both technique and ingredients. And what I've provided below includes several recipes that you might normally make for just a family ...
My daughter moved into her first apartment last year, a huge rite of passage in any young person's life. With a mother and two grandmothers who are good cooks (to say the least, in the case of the latter), it's not surprising that she turned to us for some advice about how to improve her own skills in the kitchen. Without question, the single best piece of advice we have given her is to employ mise en place each and every time she prepares a meal.
If you're a frequent baker like myself, you've probably realized that one box of cake mix makes quite a bit of cake. If your goal is to make a simple Bundt or an easy dozen cupcakes, all you really need is half the box mix—which leaves the other half for another baking occasion.
As an American to who is married to a Korean and living in Korea, I have gotten chances to experience Korean Thanksgiving called Chuseok (??).
This Video will show you how I make Cucumber and Tomato Salad.
Everyone knows how fantastic olive oil is as a salad dressing. But did you know that this healthy and superbly tasting oil pressed from full-grown olives can be used in so many other ways than flavouring those greens? I will tell you 20 other uses and benefits that can be done with olive oil.
Barbecue season: it's the perfect time to play with fire, produce your best burger ever (until next year, that is), and find even more ways to make beer a part of your daily life. However, even a grilling badass occasionally gets stumped by minor BBQ problems. No worries: We've got solutions!
When I was younger, my best friend's dad would always give us a lollipop on long car rides. I remember three things about those lollipops: they were bright green, tasted delicious, and had a cricket in the center. You know, like a Tootsie Roll Pop... only instead of a Tootsie Roll, a cricket.
Cooking with animal blood is as old as civilization itself. I promise that your ancient ancestors, no matter where you're from, didn't have the luxury of throwing away any part of the animal, including the very lifeblood that used to run through it. Animal blood, along with everything but the skin, would invariably end up in the stew.
Unlike wine, you can't re-cork or stopper leftover bubbly after you've opened it, but all is not lost even if you haven't managed to finish every last drop. You can use your leftover champagne to make light-as-air crêpes or pancakes, to create a detox face mask, to cook seafood and rice, or to make dips and salad dressings.
There are hundreds of delicious ways to enjoy caramel, from chocolate confections to sticky caramel apples and carnival bags of caramel corn. Caramel might be the special sauce that makes every dessert taste better, but it's also surprisingly simple to make.
Here's a great tasting meatball recipe for your slow cooker. This is a nice easy meal for a company lunch, or just something different for lunch or supper.
Herbs, both fresh and dried, can be intimidating and mysterious to cooks. Just how much is too much? How do you prepare them?
This video will help moms and dads make homemade fruit parfait with kids. This not only teaches kids about cooking, but also help as a parent-bonding session.
You can find chili peppers in practically every cuisine. From the sweet Italian variety to the spicy Thai bird's chili and the smoky Mexican chipotle, peppers are ubiquitous and universally loved. But if you find the range and scope of these little fireballs overwhelming, you're not alone.
This is a chicken farm which collects all of the eggs laid by chickens and hatches them using a dispenser. Then when grown up they get fried and the cooked meat gets collected in a chest.
There's an ongoing debate about whether or not it's safe or even desirable to rinse meat before you cook it. Many fall into the anti-rinsing camp, saying that it's not effective at dislodging bacteria, especially on poultry, as we've discussed before. Meanwhile, some argue that rinsing certain meats, like bacon, could be beneficial since it possibly prevents it from shrinking.
Whether you call it chicken-fried steak, country-fried steak, Milanese, wiener schnitzel, or breaded cutlet, there's something irresistible about a piece of meat that's been treated until it's thin and tender, dredged in beaten egg and flavorful bread crumbs, then fried until the coating is crisp enough to shatter when you bite into it.
French toast is one of those things that everybody kind of knows how to make, but few people know how to do really well. And while the dish originally does hail from France (its original name, pain perdu, means lost or wasted bread), it has become a beloved American breakfast dish.
One of my favorite things is finding an easy way to make what is normally a complex dish. Case in point: pasta sauce. Usually its depth of flavor is the result of fresh herbs, shallots, tomatoes, seasonings, olive oil, and a touch of dairy being cooked and added in stages. Long simmering mellows out each component's inherent character and turns pasta sauce into something that is far greater than the sum of its parts.
It's universally known that broccoli, kale, Brussels sprouts, cauliflower, and all cruciferous vegetables (also known as brassicas) are good for you—but you probably don't know exactly how good they really are.
