For the best corn on the cob, keep these tips and techniques in mind. Choosing Fresh Ears of Corn You don’t need to peel back the husks on every ear of corn to find the best choices when shopping. In fact, doing so can decrease the shelf-life of the ear, so even if you take that one home with you and don’t cook it right away you aren’t doing yourself any favors....
If you prefer pork to lamb, check out the links at the bottom of the recipe to a few excellent recipes for pork variations. For you lamb-lovers (and yes I admit that here in the US we are definitely in the minority) I urge you to give this treatment a try. My friend Peg made this for a few of us the other day, served over farro, and I couldn’t wait to make it....
They take just a few minutes to prepare, and a few hours to freeze. Stash your freezer with them now, and you can enjoy them all summer long! What Is Limoncello? Limoncello is a popular Italian liqueur typically made from vodka, lemon peels, and sugar. Depending on the recipe, it can be sweet or tart. It’s usually served chilled as a digestif, but it’s also great when mixed with sparkling water, or shaken into a cocktail....
Mashed potatoes are central to our holiday meals (how else can you make gravy volcanoes?) and they are the easiest thing in the world to make ahead. Stress-free! (At least the potato part.) An Easy Make-Ahead Mashed Potatoes Recipe In this simple recipe we are are mashing boiled potatoes and garlic (a potato ricer is helpful for making everything fluffy), mixing them with butter, cream cheese, yogurt, and a touch of rosemary....
Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic. Cioppino, it turns out, translates just fine to East Coast tables. In my version of cioppino, I like using haddock as the anchor, though you can use halibut or any other firm-fleshed white fish. The fish goes into a sauce made with pureed tomatoes, the cooking liquid from steaming mussels and clams, and a little chicken stock....
As if this year wasn’t hectic enough we thought, “Why not try to build a house.” After searching the apartment we’re living in high and low, I was crestfallen when I realized my ice cream maker was packed away with the bulk of my household goods in storage. I’m not going to lie, that set me off on a crying fit. Twenty-twenty had finally broken me. My defeat wouldn’t last long, though....
Just melt sugar and butter, and then add the oats and flour to make a thin batter. Don’t be scared of how thin it seems! The cookies spread and caramelize in the oven, creating a thin and crispy network of sugar that’s just substantial enough to hold the oats together. I use thick-cut rolled oats because I think they give more “bite” and substance to the cookies. Look for thick-cut oats in both the cereal section and the baking section - I like Bob’s Red Mill oats, personally....
Unfortunately, the plums required for this recipe hardly put a dent in her inventory; only a little more than a pound is needed. With different varieties of plums and pluots (a cross between a plum and an apricot), some orange zest, lemon juice, and sugar, this rustic plum tart is bright and delicious, and a great way to put some extra plums to work! I’ve updated the recipe to include instructions for making my favorite homemade pastry crust....
You can address this in a couple of ways. The most important thing is to not overcook the pork. Pork tenderloin can quickly go from perfect to overdone, so use a meat thermometer, pay attention and pull the meat from the heat when it gets to the right internal temperature. Another thing you can do to help keep the moisture in the meat is to marinate the tenderloin in a lightly briny solution....
Inedible raw, and looking like a cross between a pear and a golden apple, quince cook up sweet, with a vibrant rose color and a floral aroma and flavor. These days you can still find an odd tree here and there in backyards of older houses, though chances are the owners don’t know the culinary delights available in these hard yellow fruit. (I had a quince tree in the yard of my rented home in San Francisco for 4 years and never once cooked a quince....
These chicken thighs with roasted potatoes and broccoli truly fit the bill. And the best part is that you only have one pan to clean up after dinner! Chicken thighs are a fantastic protein because, in addition to being affordable, they are so forgiving when cooking. Unlike breast meat, which get dry and stringy when over cooked, chicken thighs will still be tender and juicy even if they’re in the oven a minute or two too long....
My mom always claims that this is the week when she’ll start cleaning the house to get it ready for guests to come over for the holidays, but in reality, that doesn’t wrap up until the day before Thanksgiving. (Speaking of which, I hope you’ve made your travel plans already if you’re heading out of town!) Last weekend, I was in Florida for a college friend’s wedding. This was my second and final wedding for the year, which is a big improvement from the year I had five, two of which were on the same weekend....
A Twist on Spinach Artichoke Dip Instead of making a classic spinach and artichoke dip, I doubled the spinach usually called for and added feta cheese for a saltier dip. (Be careful not to add too much salt while you cook the spinach, since feta is pretty salty on its own.) If you’re really missing the artichokes, though, go ahead and add a can. Just halve the amount of spinach....
Spatchcocked chickens say moist when grilled over low heat – no fear of dry, tasteless grilled chicken with this recipe! Combine this with a tasty ginger-orange marinade, and you’ve got one fantastic summer meal. So what is spatchcocking, anyway? Spatchcocked chicken is really just the same as butterflied chicken with another name. The name originated from the name for small, young birds, but it eventually morphed into the name of the cooking technique....
The basil in the garden is so full, it’s spilling over the garden bed walls! Even the monster cucumber plant can’t keep it down. There is still plenty of corn to choose from at the farmer’s market, as well as bright shades of colorful bell peppers. Here’s a simple risotto that showcases the best of the summer vegetables — bell peppers, corn, and basil. Enjoy it now, while we still have a few days of summer left!...
This Tater Tot casserole combines all of these items into one delicious breakfast dish. It makes a great dish for a weekend brunch, or add it to your meal plan and eat it for breakfast throughout the week! Some of you might know this casserole as “a hotdish,” a term that originates in the upper Midwest. A hotdish typically contains a starch (like potatoes), a meat, and vegetables. This breakfast Tater Tot casserole follows the same basic formula....
Nowadays, a cappuccino at the aforementioned Pacific Northwest juggernaut (or at any number of trendy cafes throughout the country) will set you back a pretty penny, so some budget-conscious cappuccino fans with an interest in the barista arts instead opt to make their very own version of this milk-and-espresso classic. While a top-of-the-line espresso machine doesn’t come cheap, the savings over time (compared to a lifelong habit of getting cappuccinos to-go) more than outweigh the expense....
