Here’s an idea: Save your energy. Cook the cheesecake sous vide at exactly the right temperature. Then there’s zero worry about overcooking or cooking too quickly! How to Cook Sous Vide Cheesecake Since you traditionally cook cheesecake in a water bath, sous vide cooking just makes sense. Sous vide cooking involves submerging foods in water bath while a device called an immersion circulator keeps the water at a consistent temperature....
A Simply Recipes reader shared this Epicurious recipe with me, which so sounded intriguing, we just had to try it! I reduced the sugar and the curry powder a bit and the cranberry sauce came out beautifully—sweet, but not too sweet, seeped in the flavor of a good Pinot Noir, and enlivened with a rich blend of spices. I highly recommend it if you would like to stretch a bit beyond the standard cranberry sauce....
Sunflower Butter Crispy Treats are made with crispy rice cereal, marshmallows, sunflower butter (I think it tastes just like peanut butter!), and butter. They are peanut-free and nut-free, making them perfect for lunchboxes and school parties. They are a riff on Rice Krispies Treats, a no-bake crispy treat of my childhood. These have the nostalgic chewy, crispy texture and taste of the original snack, but with a nutty flavor of sunflower butter woven throughout....
Enter Trader Joe’s Hold the Cone! mini cones ($3.79 for 8 cones). At about three inches long, these bite-sized ice cream cones are coated with chocolate inside, keeping the cone crunchy from start to finish, and gilded with a thin layer of chocolate on top. Within, you’ll find a wee portion of ice cream in either vanilla, chocolate chip, or chocolate flavors. There are also seasonal flavors like pumpkin ginger and peppermint around the holidays, as well my personal favorite, coffee bean....
Basting brushes differ slightly from pastry brushes in that they’re typically longer and made of heat-resistant silicone—a key quality when you’re working over a hot grill. Silicone basting brushes, as well as their natural-bristled counterparts (like boar hair brushes), are the most common types available on the market. There are a lot of reasons to love silicone basting brushes, however. For starters, they’re easier to clean and are typically heat-resistant....
Whether you’re looking for a griddle pan for pancake mornings, or for all the outdoor cooking you’ve been doing lately, the right one will look good on your stovetop, grill, or countertop. It will also be enjoyable to use and an asset to your cooking arsenal. Here, my list of the best griddle pans. What We Don’t Love: Takes time to heat up One of my favorite cookware brands, Smithey’s, makes a versatile, aesthetically pleasing griddle that heats up evenly and consistently....
There are a number of different options for organizing your pantry, from clear drawers to Lazy Susans to multi-tiered shelves. With the right tools and strategy, everything in your pantry will have a place, and you’ll know exactly where to find the ingredient you need without much effort. If you’ve got stacks of cans collecting dust or an overflowing spice cabinet, this roundup is for you. Here are some of the best kitchen pantry organizers out there to help you get started....
To help you find the best salad spinner for your kitchen, I’ve personally tested each of the products on this list. I washed large and small heads of lettuce, as well as delicate herbs to assess how well each of these spinners dries, whether they cause damage to delicate produce, and how much they’ll wobble over your countertop. In addition, I considered how easy the spinners are to store, use, and clean....
Whether you choose metal or wood skewers, a flat shape is ideal for keeping food in place so it doesn’t spin around. You also want a skewer with a decently sharp tip that can pierce through food, and something that’s sturdy enough that it won’t bend or break. Bells and whistles like a slider bar or handle can be helpful but may not be necessary depending on your grilling style....
The roasted tomatillos add a unique tangy flavor to the creamy avocado base, and the heat from the jalapeños and serrano peppers gives this salsa an elevated taste. How to Make Tomatillo Avocado Salsa Like traditional guacamole, tomatillo avocado salsa has a base of fresh avocados, cilantro, garlic, onions, and lime but it takes a zesty spin when the roasted tomatillos, serrano peppers, and jalapeños are added in. This salsa uses minimal oil and no cream, so it’s vegan, dairy-free, and gluten-free....
Confit is a French technique for food preservation, often accomplished by submerging an ingredient in fat at a low cooking temperature. This version of tomato confit, for example, involves slow-cooking cherry tomatoes on the vine in an oil bath until they are sweet and juicy. The benefit of this technique is that the oil penetrates the tomatoes for a deeper, more complex flavor. The oven and stovetop work well for confit, but the former is a straightforward and hands-off method....
Maybe it’s just years of eating leftover turkey, reheated in its own gravy and served with bread. In any case, if you are looking for something to make with your turkey leftovers, consider these enchiladas. How to Make Enchiladas With Leftover Turkey Make your own chili sauce and dress it up a bit with cinnamon, cloves, and cumin for more depth than a standard enchilada sauce. The filling uses plenty of leftover turkey, along with onions, jalapeños, garlic, black beans, cheese, lime juice, and cilantro....
When you cook and mash turnips together with potatoes, and then fry them up in savory patty, you transform this bitter root into something wonderful! These patties are from a decades old issue of Gourmet magazine (1985) that my father has held onto for years. They’re terrific, not too turnipy, and sort of a cross between a pancake and a fritter. Yum! Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula....
Truth be told, its creamy texture (without the cream) and deep mushroom flavor bolstered by dried mushrooms tempts me all year long except on the hottest of summer days. I love it for lunch with a sandwich or salad. When I want to add something extra to a dinner with friends, I like to serve small bowls as a first course. It wakes up your taste buds in anticipation of the meal that will follow....
We used to go out there to pick pears, look at the jackrabbits, and just wander around the rugged terrain. There was a creek that ran along where we would hike, and in this creek, grew watercress. It was rather miraculous to my six-year-old brain that we could find what we often ate for salad, growing over boulders, in and around tumbling and churning creek water. “Well, that’s why they call it ‘water’ cress,” explained my dad....
Curious? So are we. Here’s everything you need to know about this unique spice. What is Annatto? Annatto is a spice and food coloring agent made from the seeds of the achiote tree, which is a tree that is native to South American, Central America, Mexico, and the Caribbean. Varieties: Can be found as a powder, infused into oil, or turned into a paste Flavor notes: Peppery, sweet Commonly found in: Central and South American, Caribbean, and Filipino cuisines Special uses: As a food coloring agent The seeds are found inside the fruit of the achiote tree and can be ground into a powder, infused into oil, or turned into a paste....
This month’s guide is similar to July’s. As in July, you’ll find summer squash, tomatoes, corn, cucumbers, melons and stone fruit. But by August, blueberries aren’t as plentiful—blackberries have taken their place—and tomatoes really come into their own. By now, if you garden, basil has likely taken over your beds, so it a good time to start making pesto. Cucumbers also tend to grow with wild abandon. Bread and Butter Pickles anyone?...
This dip is the perfect addition to any holiday party table. It has a nice mix of savory and sweet flavors, and crunchy and creamy textures. It also transports and stores really well. All told, it might just be my new favorite dip! Inspiration: 7-Layer Dip I love a good layer dip as much as the next food dude. The classic 7-layer dip is typically made with refried beans, sour cream, tomatoes, cheese, olives, and maybe some chiles....
Each preparation creates a different flavor profile and your recipe options are endless. Shrimp can be enjoyed as a simple snack, as a protein in salads, mixed into pasta, wrapped in a tortilla, or stirred into a dip. As culinary directors of our own kitchens we also have many options for the type of shrimp we buy, ranging from the size of the shrimp to where it comes from. You can choose your favorite brand from the supermarket freezer or a pound of fresh, or wild-caught from a local fishmonger depending on where you live....
