Meal prep is now a ubiquitous term, especially for those who want an inexpensive and efficient way to eat healthy, home cooked food. Despite its trendiness and variety of methods, it can still be a bit of a learning curve to figure out how to prepare large amounts of food customized to your own needs and preferences.
Your personal cooking method can be an infinite combination of preference, technique and experience, but there are a few key skills that every home cook should know. Utilize a dry brine. Many opt for a marinade instead of a dry brine when it comes to preparing and seasoning.
The autumnal aroma filling your kitchen as this dessert bakes will have you swooning well before it is time to dig in. It’s an anticipation that makes eating it even better, priming you for the reward of digging your spoon through the softened peel of the whole apple.
I really appreciate a recipe where the sauce is the best part of the dish. Butter chicken? Yes, please, I’ll take a bowl of sauce and a piece of naan for dipping. And the wine-infused gravy from my family’s chicken and mushrooms is basically liquid gold.
It’s fun to invest in a good knife for your home cooking arsenal as it is the primary workhorse of the kitchen. However, a good knife is nothing without its partner in crime – the cutting board. Everyone has their preference of cutting boards, but there are pros and cons to different types as well as tiers of quality.
The last few years have seen a shift in the food culture in the U.S. Fermented foods are in. What seems to be a new food trend is actually a shift back to traditional food preservation techniques.
If you’ve ever eaten a pureed soup and, after the first dozen bites or so, found yourself getting a little bored, you need to learn the following trick: Hold out some of your ingredients, before or after cooking, and add them back in the form of a garnish right before serving.
In basically every baking recipe that uses it, sugar is doing so much more than providing sweetness. It's an important component of the carefully designed chemical reactions taking place in your oven. Of course, there are dietary and health reasons people want to reduce or eliminate sugar.
At first glance, you might not think that Jacques Pépin and Haile Thomas have all that much in common. He, of course, is one of the best-known chefs in the world, an 84-year-old Frenchman whose books (including classic encyclopedias of technique) and public TV series have made him a true culinary icon.
There comes a time in every person’s life when they just need to throw in the towel, put away the quinoa and hummus and hunker down with some good, old-fashioned junk food. With the weather turning colder, the days getting shorter and a pandemic still raging, I would suggest that time is now.
As a parent and a nutritionist, I am a firm believer that “kid food” is a trap we set for ourselves. Relegating kids to mostly beige, bland foods corners adults into catering to a self-imposed special need, adding extra work and stress at meals, and it limits children’s experience with different foods.
Before making swiss steak, I hadn’t a clue what it was. During a phone call with my mom, she brought up a dish that consisted of beef that was braised in a tomato gravy with onions. The way she nostalgically raved about its rich sauce and tender meat, I was intrigued and knew I had to give it a try.
Cooking a steak dinner at home can seem intimidating, but learn the basics and you’ll fear no more. A steak entrée at a restaurant will almost always leave you out $20, so learning to cook steak has a huge financial perk. Not only that, you also get more control over the cut of steaks and its source.
Lately, I’ve been craving two things, which seem to be diametrically opposed but manage to join together in this soup: familiar comfort and an element of surprise. The base of it is like minestrone, which is such a staple for me I could, as they say, make it with my eyes closed. Onion, carrot and celery are softened in a gloss of olive oil.
Nigel Slater is a food writer’s food writer. The prolific British author’s famously brief recipe introductions read like haikus: “Roasted pumpkin. Smooth, silky mash.” “Autumn mushrooms, ribbons of pasta, a breath of aniseed.” “Crisp pastry. Warm banana. The scent of maple syrup.”
One upside of working from home, as many of us are these days, is the ability to upgrade your lunch from what you might normally tote to the office. Take a sandwich, for example. At home, you can incorporate small transformative elements typically impossible at work.
Latin American cuisine is just about as American as apple pie by this point – ever heard of Taco Bell? It’s obviously not authentic by any means, but its widespread presence of more than 5,000 locations across the United States goes to show that the taco, along with other Latin American staples, has had a profound influence on what foods are popularly eaten in the United States.
My husband had just finished roasting summer squash from our garden. As he spooned the squash into a storage dish, the alarms blared: carbon monoxide, aka “the silent killer.” He called 911, evacuated the house and waited for the firefighters to show up.
These are not typical flapjacks with bits of apple and carrot mixed in for seasoning. Here, the produce leads the way with mounds of shredded green apple and carrot bound into tender, lightly browned skillet cakes with just enough egg and whole grain flour to hold them together in pancake form.
Eating vegetables raw fits not only our summer mindsets but also the produce available. Radishes, cucumbers, tomatoes, green beans, celery and lettuces: Take a bite from your market bag, and if they’re ripe, they’re pretty good. Snappy-sweet. Crunchy-crisp. And we didn’t have to do anything to get there.
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