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.
U. S. Consumer Gateway - Food
The Food & Drug Administration's U. S. Consumer Gateway online has many helpful files on healthy eating, food safety, meat and poultry recalls, labeling, and more.
The Food & Drug Administration's U. S. Consumer Gateway online has many helpful files on healthy eating, food safety, meat and poultry recalls, labeling, and more.
Cooking Measure Conversions
Frankly, I can never remember if it's 3 tablespoons to a quarter of a cup (it's not) or 3 teaspoons to a tablespoon (it is). So this handy converter is invaluable in reducing recipes.
Frankly, I can never remember if it's 3 tablespoons to a quarter of a cup (it's not) or 3 teaspoons to a tablespoon (it is). So this handy converter is invaluable in reducing recipes.
Is Your Diet Healthy?
Take this nutrition quiz to find out how healthily you're eating.
Take this nutrition quiz to find out how healthily you're eating.
Ingredient Substitutions and Homemade Mixes
This collection of articles on food and ingredient substitutions can be a lifesaver when you discover you're out of something.
This collection of articles on food and ingredient substitutions can be a lifesaver when you discover you're out of something.
A Cook's Glossary
A Cook's Glossary is is an extensive list of definitions ranging from achiote to zwieback.
A Cook's Glossary is is an extensive list of definitions ranging from achiote to zwieback.
Technique: Pan Sauces
There is nothing so deserving of the term "kitchen magic" as a pan sauce. These sauces can turn a ho-hum meal into something exceptional - making a dish that's bland, dry, and boring flavorful, moist, and exciting. They're dead easy to make and take no more than 7 - 10 minutes to produce.
There is nothing so deserving of the term "kitchen magic" as a pan sauce. These sauces can turn a ho-hum meal into something exceptional - making a dish that's bland, dry, and boring flavorful, moist, and exciting. They're dead easy to make and take no more than 7 - 10 minutes to produce.
Tip: The Fiction of Searing
For years chefs have told people that searing seals juices into meat. So we toss steak and chops into hot skillets and hot fires in a desire to produce moist results. But in fact searing does no such thing.
For years chefs have told people that searing seals juices into meat. So we toss steak and chops into hot skillets and hot fires in a desire to produce moist results. But in fact searing does no such thing.
Tip: Fixing Kitchen Mistakes
One my many gigs is manning a phone several times a week to answer the questions of and offer suggestion to home cooks on the phone and computer. It's a job I particularly enjoy. Some issues (like too much salt) come up time and again and I thought I would address them here - all in one place.
One my many gigs is manning a phone several times a week to answer the questions of and offer suggestion to home cooks on the phone and computer. It's a job I particularly enjoy. Some issues (like too much salt) come up time and again and I thought I would address them here - all in one place.
Ingredient: Herb Mixtures
Although these mixtures can be found, pre-mixed, in the spice section in most supermarkets it's nice to be able to make your own in case you happen to run out or in case you want to make them using fresh herbs or because you want to tweak the herb balance.
Although these mixtures can be found, pre-mixed, in the spice section in most supermarkets it's nice to be able to make your own in case you happen to run out or in case you want to make them using fresh herbs or because you want to tweak the herb balance.
Tip: Fresh versus Dried Herbs
If I want fresh herbs I have to buy them - at $2 a package. And when I do I almost inevitably end up with 3/4 of the package going bad before I can use it. Such are the problems with cooking for two. But in fact, fresh herbs are not always superior to dried herbs.
If I want fresh herbs I have to buy them - at $2 a package. And when I do I almost inevitably end up with 3/4 of the package going bad before I can use it. Such are the problems with cooking for two. But in fact, fresh herbs are not always superior to dried herbs.
Ingredient: Eggs
In this country we tend to think of eggs as the ultimate, or at least penultimate, breakfast food. We eat them scrambled, fried, poached, and soft-boiled. But eggs have a place way beyond the breakfast table.
In this country we tend to think of eggs as the ultimate, or at least penultimate, breakfast food. We eat them scrambled, fried, poached, and soft-boiled. But eggs have a place way beyond the breakfast table.
Tip: Microwaving Corn
I have a confession - I love my microwave, especially for corn. Mostly (almost exclusively in fact) I use it for warming up food I've already cooked. But corn is an exception.
I have a confession - I love my microwave, especially for corn. Mostly (almost exclusively in fact) I use it for warming up food I've already cooked. But corn is an exception.
Ingredient: Crepes
Crepes will keep in the fridge, separated by waxed paper for up to a week and in the freezer for a couple of months. They thaw in minutes so crepes are nice to have around for a quick and elegant dessert.
Crepes will keep in the fridge, separated by waxed paper for up to a week and in the freezer for a couple of months. They thaw in minutes so crepes are nice to have around for a quick and elegant dessert.
Ingredient: Gastrique - French Sweet and Sour Sauce
Gastriques are a sort of classic French sweet and sour sauce. The primary flavor (and some of the sweetness) typically comes from fruit (peaches, berries, mangoes and so on) and the sour from vinegar.
Gastriques are a sort of classic French sweet and sour sauce. The primary flavor (and some of the sweetness) typically comes from fruit (peaches, berries, mangoes and so on) and the sour from vinegar.
Ingredient: Dry Vermouth
Vermouth is a fortified wine (meaning additional alcohol is added to it) flavored with herbs and spices.
Vermouth is a fortified wine (meaning additional alcohol is added to it) flavored with herbs and spices.
Ingredient: Juniper Berries
Juniper berries have a wonderfully piney taste - most like rosemary if you looking for a comparison - but more resinous and with citrus overtones.
Juniper berries have a wonderfully piney taste - most like rosemary if you looking for a comparison - but more resinous and with citrus overtones.
Ingredient: Strawberry Conserves
These strawberry conserves would be equally good on either pancakes, French toast, or biscuits. They require a bit of advance planning but almost no effort whatsoever. Makes 1 pint.
These strawberry conserves would be equally good on either pancakes, French toast, or biscuits. They require a bit of advance planning but almost no effort whatsoever. Makes 1 pint.
Tip: Perfect Hard-boiled Eggs
My guess is that everyone who has ever hard-boiled an egg has at some point over-cooked them (resulting in that sulphurous green layer around the yolk) or under-cooked them and ended up with a soft center. It's actually easy to cook eggs perfectly every time, but it's not straightforward. So here's the trick.
My guess is that everyone who has ever hard-boiled an egg has at some point over-cooked them (resulting in that sulphurous green layer around the yolk) or under-cooked them and ended up with a soft center. It's actually easy to cook eggs perfectly every time, but it's not straightforward. So here's the trick.
Ingredient: Vinaigrettes
A vinaigrette is basically just oil, acid, and flavorings. If you get the proportions right you can make custom vinagrettes for any meal.
A vinaigrette is basically just oil, acid, and flavorings. If you get the proportions right you can make custom vinagrettes for any meal.
Ingredients: Capers - Beautiful Buds
Capers are the preserved flower buds of a shrub or bush that originated in the Mediterranean area. They are are either salted or brined and used as a key igredient in many Italian and Sicillian dishes.
Capers are the preserved flower buds of a shrub or bush that originated in the Mediterranean area. They are are either salted or brined and used as a key igredient in many Italian and Sicillian dishes.
Reuben Braid Bread How-to
This Reuben Braid makes a truly impressive display for a casual buffet party (Super Bowl, anyone?) and can be made the day before.
This Reuben Braid makes a truly impressive display for a casual buffet party (Super Bowl, anyone?) and can be made the day before.
Garlic Bread: Mellow, Crunchy, Delicious
I guarantee this is the best garlic bread you've ever eaten - loads of garlic flavor but mild and mellow with a great crunch.
I guarantee this is the best garlic bread you've ever eaten - loads of garlic flavor but mild and mellow with a great crunch.
Ingredient: Cranberry Coulis - Sweetly Tart
A coulis is a sauce made from fruit that is cooked down into a thick syrup and then strained. This recipe is sweet and tart and is marvelous on roasted poultry as well as pork.
A coulis is a sauce made from fruit that is cooked down into a thick syrup and then strained. This recipe is sweet and tart and is marvelous on roasted poultry as well as pork.
Ingredient: Chile Powder - Packed with Flavor
Making your own chile powder enables you to control the heat and flavor of your chile powder. This recipe gets a nice smoky flavor from chipotle chiles.
Making your own chile powder enables you to control the heat and flavor of your chile powder. This recipe gets a nice smoky flavor from chipotle chiles.
Tip: Perfect Soups, Stews and Braises
Fall and winter are the seasons for soups, stews, and braises. These are all cooking methods that involve cooking in liquid but most cooks make a serious mistake when making these dishes: they boil the meat, don't.
Fall and winter are the seasons for soups, stews, and braises. These are all cooking methods that involve cooking in liquid but most cooks make a serious mistake when making these dishes: they boil the meat, don't.
Ingredient: Grade B Maple Syrup
I discovered grade B maple syrup when I lived in New Hampshire and bought some at a road-side stand. That night I had pancakes for supper and tried it out. Wow! As my brother described when I introduced him to it, "It's like eating the tree!"
I discovered grade B maple syrup when I lived in New Hampshire and bought some at a road-side stand. That night I had pancakes for supper and tried it out. Wow! As my brother described when I introduced him to it, "It's like eating the tree!"
Tip: Secret Sauce
I confess, the secret isn't the particular sauce but having it on hand. Some sauces are raw ingredients while others you make and save for needed moments. But having those ingredients on hand is the difference between a meal that takes an hour and oe that takes 20 minutes.
I confess, the secret isn't the particular sauce but having it on hand. Some sauces are raw ingredients while others you make and save for needed moments. But having those ingredients on hand is the difference between a meal that takes an hour and oe that takes 20 minutes.
Blue Cheese Dressing: Different, Delicious, Deadly
This recipe for blue cheese dressing is for blue cheese lovers only, it will knock your socks off.
This recipe for blue cheese dressing is for blue cheese lovers only, it will knock your socks off.
Ingredient: Gremolata - A Burst of Flavor
Gremolata is a combination of lemon zest, garlic, parsley, and olive oil. Traditionally an addition to Osso Buccoit is also great as a garnish on grilled or roasted lamb, pork chops, beef, and even roasted potatoes. Serves 2.
Gremolata is a combination of lemon zest, garlic, parsley, and olive oil. Traditionally an addition to Osso Buccoit is also great as a garnish on grilled or roasted lamb, pork chops, beef, and even roasted potatoes. Serves 2.
Ingredient: Basic Fruit Crisp Dessert Struesel
This basic recipe for the topping on a fruit crisp dessert can be adapted for use with almost any fruit. Make extra topping and store it in the freezer for last minute desserts.
This basic recipe for the topping on a fruit crisp dessert can be adapted for use with almost any fruit. Make extra topping and store it in the freezer for last minute desserts.
Ingredient: Tzatziki Sauce - A Cooling Yogurt Sauce
"Tzatziki" is the Greek name for this yogurt-based sauce recipe, but variants on it are found throughout the Middle East. My recipe for tzatziki sauce uses roasted garlic. Makes 1 cup.
"Tzatziki" is the Greek name for this yogurt-based sauce recipe, but variants on it are found throughout the Middle East. My recipe for tzatziki sauce uses roasted garlic. Makes 1 cup.
Tips, Tricks, & Techniques
There is far more to cooking than recipes and ingredients. It's essential to know which techniques to apply when, and it can be a tremendous help to have a collection of tips and tricks for reducing effort and getting the most out of an ingredient. Here's a partial collection of tips ranging from making a soufflé to cooking corn on the cob.
There is far more to cooking than recipes and ingredients. It's essential to know which techniques to apply when, and it can be a tremendous help to have a collection of tips and tricks for reducing effort and getting the most out of an ingredient. Here's a partial collection of tips ranging from making a soufflé to cooking corn on the cob.
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.
Ingredient: 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.
Ingredient: 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.
Ingredient: 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.
Ingredient: 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.
Ingredient: 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.
Ingredient: 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.
Ingredient: 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.
Ingredient: 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.
Ingredient: 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.
Tip: Food Storage
Here's another Web site that provides information on how long food will keep. This site doesn't appear to be associated with a food storage vendor and seems to go further in answering questions about food storage.
Here's another Web site that provides information on how long food will keep. This site doesn't appear to be associated with a food storage vendor and seems to go further in answering questions about food storage.