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Food

Cooking


A&E >  Food

Braising is the most flexible, foolproof path to meltingly tender meat

Essentially, braising involves cooking food – meat, seafood or vegetables – in a sealed environment with some liquid. Remember those water cycle diagrams from school? The steam hits the underside of the pot lid, condenses and falls back onto the main ingredient. So you get a constant cycle that causes the flavors to meld, with an especially tender result by the end of cooking.
A&E >  Food

A bright, crunchy, zingy salad to set aside the wintertime blues

UPDATED: Wed., Feb. 20, 2019, 12:24 p.m.

I get an incomparable rush from MacGyvering dinner. The gratification of making something wonderful from random bits in the refrigerator is so great that I’d go so far as to say I prefer it to cooking with a fresh grocery haul. This colorful, hearty salad is case in point. One evening I found myself staring down a near-empty refrigerator with just some steamed green beans leftover from a previous meal and a lonely wedge of radicchio. I probably would not have otherwise thought to put these two ingredients together, but serendipity did it for me. I cut the crisp, cool beans into bite-size pieces and sliced thinly the radicchio. As I tossed them together, I took pleasure in how their hues, textures and tastes played off one another so perfectly.
A&E >  Food

How a pot of beans can change the way you think about cooking

UPDATED: Wed., Feb. 20, 2019, 12:18 p.m.

A pot of beans: Cooking doesn’t get much more basic than that. Beans might be cute (especially pretty heirloom varieties), and well-made beans make a tasty, cheap side dish. But that seems to be about the extent of it. What are beans going to teach you?