Ingredients & Techniques - Recipe Essentials
You can't cook without ingredients - and techinque is essential to using them - so here's a collection of favorite ingredients both unusual and made from scratch to spice up as well as tips on cooking techniques to add a little "Bam!" to your cooking.
Mediterannean Ingredients
It's easy, when cooking, to focus on the main item, to concentrate on the chicken in the paprikas or the leeks in the vichysoisse. But the ingredients we add in preparing these dishes are as important as the focus.
It's easy, when cooking, to focus on the main item, to concentrate on the chicken in the paprikas or the leeks in the vichysoisse. But the ingredients we add in preparing these dishes are as important as the focus.
Making a Savory Souffle: A Photo Tutorial
Making a savory souffle intimidates many cooks, there seems to be something arcane or magical about creating them, but in fact souffles aren't difficult to make. This photo tutorial will take you through it step by step.
Making a savory souffle intimidates many cooks, there seems to be something arcane or magical about creating them, but in fact souffles aren't difficult to make. This photo tutorial will take you through it step by step.
Tips: Successful Souffles
Souffles really aren't difficult to make, but there are a few tricks that can produce a better soufflé.
Souffles really aren't difficult to make, but there are a few tricks that can produce a better soufflé.
Cooking in Parchment
Cooking in parchment locks in flavors and juices, as well as making an elegant presentation without much effort.
Cooking in parchment locks in flavors and juices, as well as making an elegant presentation without much effort.
Individual Beef Wellingtons
This tutorial for making individual Beef Wellingtons looks like a million dollars and tastes like heaven. It's also surprisingly easy to make, albeit time-consuming, but can easily be completely prepped a day in advance.
This tutorial for making individual Beef Wellingtons looks like a million dollars and tastes like heaven. It's also surprisingly easy to make, albeit time-consuming, but can easily be completely prepped a day in advance.
Tips: Better Burgers
If the last burger you ate was in a fast food joint, then you short-changed yourself. A well-made homemade burger is not only far superior to what you can buy, but it's a great choice when cooking for two. They're easy to make and, because burgers freeze well, you can make up half a dozen and freeze four for a later meal. Here are a few tips for creating outstanding burgers.
If the last burger you ate was in a fast food joint, then you short-changed yourself. A well-made homemade burger is not only far superior to what you can buy, but it's a great choice when cooking for two. They're easy to make and, because burgers freeze well, you can make up half a dozen and freeze four for a later meal. Here are a few tips for creating outstanding burgers.
Pork Dry Rub: A Pig's Best Friend
This pork dry rub recipe isn't particularly hot and, unlike many rubs, it doesn't contain any sugar because I also use it for grilled pork and the sugar will burn. Try this on smoked pork butt, pork ribs (smoked or grilled), and grilled chops.
This pork dry rub recipe isn't particularly hot and, unlike many rubs, it doesn't contain any sugar because I also use it for grilled pork and the sugar will burn. Try this on smoked pork butt, pork ribs (smoked or grilled), and grilled chops.
Kevin's Barbeque Sauce: 30 Years of Refinement
This recipe for barbeque sauce is lightly sweet, distinctly tart, complexly flavored, and as spicy as you want to make it. It's great on barebqued ribs, pulled pork, and grilled pork chops. Makes about 2 cups.
This recipe for barbeque sauce is lightly sweet, distinctly tart, complexly flavored, and as spicy as you want to make it. It's great on barebqued ribs, pulled pork, and grilled pork chops. Makes about 2 cups.
Muffaletta Olive Salad: Intense, Outstanding
The recipe for the New Orleans Olive Salad mixture is the key to a great muffaletta sandwich.
The recipe for the New Orleans Olive Salad mixture is the key to a great muffaletta sandwich.
Jerk Seasoning: Spice from the Caribbean
This jerk seasoning spice mixture is great on fish, shrimp, pork, and chicken. It will keep in a sealed jar out of the light for six months so I always keep some on hand.
This jerk seasoning spice mixture is great on fish, shrimp, pork, and chicken. It will keep in a sealed jar out of the light for six months so I always keep some on hand.
Romesco Sauce: Spanish Savor
A combination of bell peppers and almonds and originating in Catalonia, Spain, Romesco Sauce is a classic: rich, full, spicy, edgy, and absolutely delicious. I've called it "the other red sauce" to distinguish from Italy's tomato sauces.
A combination of bell peppers and almonds and originating in Catalonia, Spain, Romesco Sauce is a classic: rich, full, spicy, edgy, and absolutely delicious. I've called it "the other red sauce" to distinguish from Italy's tomato sauces.
Mushroom Duxelles: Intense and Refined
This recipe for mushroom duxelles produces an intensely flavored sautéed mushroom and shallot mixture. I was introduced to the concoction when I first made Beef Wellington, a classic use of this semi-paste. Makes 1 cup.
This recipe for mushroom duxelles produces an intensely flavored sautéed mushroom and shallot mixture. I was introduced to the concoction when I first made Beef Wellington, a classic use of this semi-paste. Makes 1 cup.
Marinara Sauce: Make it Once, Serve it Often
I consider marinara sauce to be a kitchen staple, so I make this recipe in larger quantities than I need and then freeze it in freezer bags in one-cup amounts. Serves 2.
I consider marinara sauce to be a kitchen staple, so I make this recipe in larger quantities than I need and then freeze it in freezer bags in one-cup amounts. Serves 2.
Moorish Spice Mixture
This recipe for a Moorish spice mixture is intended for for pork, but I've found it's also great on chicken and lamb. Best of all, it keeps well so it's always handy.
This recipe for a Moorish spice mixture is intended for for pork, but I've found it's also great on chicken and lamb. Best of all, it keeps well so it's always handy.
Mayonnaise: Variations on a Recipe
We tend to think of mayonnaise as a sandwich spread, and in doing so we miss some of its best applications. Instead, think of mayonnaise as a recipe for a cold hollandaise sauce and all sorts of options open up. For instance, it's great on asparagus, fish, chicken, artichokes, broccoli, and on and on.
We tend to think of mayonnaise as a sandwich spread, and in doing so we miss some of its best applications. Instead, think of mayonnaise as a recipe for a cold hollandaise sauce and all sorts of options open up. For instance, it's great on asparagus, fish, chicken, artichokes, broccoli, and on and on.
Spanish Paprika - Not Just a Garnish
Spanish paprika tastes like smoke. In fact, it's an addictive smoke - a culinary nicotine. If you follow food trends you already know how popular it's become, but if you haven't tried it, you must.
Spanish paprika tastes like smoke. In fact, it's an addictive smoke - a culinary nicotine. If you follow food trends you already know how popular it's become, but if you haven't tried it, you must.