The meat can very easily end up charred and dry on the outside or ends, while still raw on the inside. What we’ve done here helps result in juicy chicken breasts, with nice grill marks to boot. Video: How to Make Grilled Cilantro Lime Chicken Tips for Grilling Chicken Breasts Pound to even thickness: Pounding the boneless, skinless breasts to an even thickness will help the meat cook more evenly, so you don’t have the extremes of raw and dry....
I love to grow them. They hide out trellised against a fence behind my garden bed. They’re a beautiful deep shade of purple, long and elegant. But unlike tomatoes, you can’t just chop them up and toss them in a salad. Eggplants need to be cooked. Japanese or Asian eggplants are more delicate than their Italian globe brethren. They cook faster, the peels are thinner, and the cooked flesh is creamier....
Up until recently, I indulged my craving for the popular side with a quick pass through the McDonald’s drive-thru or late-night delivery order of cheese fries from my local diner. I never tried making them at home, convinced I wouldn’t be able to achieve a crispy enough or tasty enough result. Well, after a mountain of research and tests, I’m pleased to say that I was very much mistaken. With a few essential techniques, you, too, can achieve a satisfying and crispy fry at home....
Think macaroni and deviled egg have a love child, and you’ll be in the vicinity of this macaroni salad. There is a hard boiled egg, some roasted red bell pepper, chopped spring onions, a generous amount of mayo, and seasoning with sweet paprika. It’s a perfect salad for a summer BBQ or picnic. VIDEO: How to Make Macaroni Salad Tip: Add Roasted Red Peppers Roasted red peppers aren’t a typical addition to macaroni salad, but trust me, they’re great!...
The goal is to have a tender, juicy burger that stays together and fits within the bun. Here’s what to know to get the perfect patty every time! Temperature Matters It’s common practice to bring meat to room temperature before cooking, but when making hamburgers, break that habit. Warm hamburger, combined with warm hands, will make the fat melt too quickly on the grill and leave you with a dry burger....
To be clear, if there is mold, your bread is unfortunately past the point of return. RIP. But if it’s just too hard to slice, then don’t even think about tossing it. Here’s how to bring it back to life. How to Revive Stale Bread
Think seriously over-the-top huevos rancheros—fried eggs over refried black beans on a fried tortilla, topped with salsa, and served with fried plantains, chorizo pork sausage, and crumbled Mexican queso fresco. My friend Chef Arturo Vargas came to visit the other day and taught me how to make these delicious huevos motuleños. They are a specialty of the Yucatan and originated in the town of Motul, a city rich with Mayan and colonial history....
Jibarito Sandwiches Originated in Chicago Jibaritos are a Chicago recipe with ties to Puerto Rico. Juan “Peter” Figueroa created this plantain and steak sandwich in his Borinquen Restaurant, which was located in the Puerto Rican enclave of Humboldt Park in Chicago, Ilinois. Using ingredients common to traditional Puerto Rican meals, he combined them into a hearty sandwich, which he then named after the beloved countryside dwellers of Puerto Rico: jibaros. Classic Flavors in Jibarito Sandwiches Puerto Rican cuisine is known for its vibrant and bold flavors....
As a kid, when my friends would talk of holiday dinners with their immediate family or even being able to sit down at a table with their extended family for Christmas, I simply couldn’t relate. Holidays for us meant that the house was full of people. Every room overflowed with laughter and food—there was no attempt to contain things to just the kitchen and dining room. Picture it: my grandmother, her kids, her kids’ kids, plus her younger siblings and their tribes as well, all seated on dining chairs, counter stools, couches, folding chairs, or really anywhere we could snag a spot to eat our overflowing plates of food....
The soup is seasoned with turmeric, cumin, and ginger—spices that not only warm the belly but give the soup its vibrant golden hue. The sharpness of the lemon is balanced by the warmth of the chickpeas, and we’ve added some basmati rice to give the soup more body. The result? A bright, warm, and wonderfully satisfying chicken soup. And, if you, like me, are fending off a cold, you need this chicken soup!...
It has 10 tortillas, a pound of seasoned ground beef, a can of beans, loads of veggies, and a pound of cheese. Whether you make it for a party or quick meals ready to go for the week (the individual squares reheat really well), this is definitely worth the work and is an impressive finished dish! Why Make a Quesadilla on a Sheet Pan? Making one quesadilla isn’t a particularly hard task....
Our house was full of gossip, chatter, and laughter. We’d put up hundreds, maybe even thousands of Mandu, filling every square inch of the kitchen counter and tabletops. Our house smelled delicious as we looked forward to the idea of future meals filled with Mandu. They can be steamed, deep fried, pan fried, boiled, or added to a bowl of dumpling soup. Eat them for a snack, serve them as an appetizer, alongside a main course, or as a meal onto themselves....
The first time I ate them, they were baked, on a pizza. Wow! The flavor is something akin to spinach, but even better. Nettle Soup: A Springtime Classic The most classic way to serve nettles is in nettle soup, made with potatoes, stock, and a little cream. Luxurious and vibrant green, this soup is a bowl-licker. By the way, you never forget your first encounter with stinging nettles. I was about 6 years old on a trail in Griffith Park in Los Angeles with my parents....
The Best NA Tequila for This Recipe For this Mexican Mule I turned to Ritual’s Tequila Alternative. It’s ideal for its kick, which effectively recalls the other qualities of great tequila drinks. The kick at the end is reminiscent of the liqueur Ancho Reyes, which is always a great pair with tequila and also segues nicely into the sweet spice of the ginger beer. Ritual’s prices do make them lower-risk entry points for NA spirits, and very much worth trying....
But I digress! All this to say that our algorithms show a big uptick of Mexican recipes this month, like birria, tostadas, and equites. I’m intrigued by what you’ll cook next, so I’ll be paying attention to the news! Here are the 10 most popular recipes you cooked in October. 1. Carnitas Carnitas are made with pork shoulder or butt—it’ll give you a big batch for making tacos, quesadillas, burritos, and nachos all week long....
Pajeon are a staple appetizer or snack in Korea. Pa is the Korean word for “scallion” and jeon means “battered and pan fried.” It’s usually served with a soy dipping sauce. It’s best served hot right off the pan, but I also enjoy leftovers for breakfast the next morning. How to Make Pajeon There are as many ways to make pajeon as there are Korean cooks. My mom used a store-bought dry batter mix, much like an American pancake mix....
In this recipe we marinate pork tenderloin in buttermilk with some brown sugar, Dijon mustard, and salt, and then roll it in toasted panko breadcrumbs and bake it until done. The buttermilk infuses the pork with a little tang, and the panko provides a nice crunchy crust to the rounds. We serve the tenderloin with a sauce made with shallots, cream, and Dijon. So elegant! (And easy.) 1 (1 1/4 to 1 1/2) pound pork tenderloin 3/4 cup buttermilk 1 tablespoon Dijon mustard 1 tablespoon brown sugar 1 1/2 teaspoons kosher salt, divided 1 cup panko breadcrumbs 1 tablespoon extra virgin olive oil 1/4 teaspoon freshly ground black pepper...
Sure, you could bake up a delicious batch of standard cinnamon rolls and I wouldn’t blame you, but it’s fall, and if you have a pumpkin lover in your life, these light, fluffy, pumpkin-spiced cinnamon rolls are the perfect weekend breakfast treat. In addition to being pretty easy to make, this homemade pumpkin cinnamon roll recipe uses an entire can of pumpkin! Too often, other recipes have left me holding an almost empty can of pumpkin puree, only to shove it into a food storage container and banish it to the Siberia that is the back corner of my fridge....
While others are retrieving their chunky sweaters, extra throw pillows, and thicker blankets, I’m preheating my oven. For me, Autumn is prime baking season. It’s finally cool enough to turn on the oven and so many fruits and vegetables are ready to harvest: the last of the summer produce, apples, and, of course, pumpkins. No pumpkin recipe is complete without spice, and that’s where pumpkin pie spice comes in. While you can find premixed blends at the grocery store, you probably have everything you need in your pantry to make pumpkin pie spice at home....
