Cacio e pepe has an exquisite ring and a rich taste, but it is one of the simplest, traditional Italian dishes around. It is a staple of modern Roman cuisine, translating as “cheese and pepper,” and believe it or not, that’s really all there is to it.
When this dish emerges from the oven, the first thing you notice is how gloriously cheesy it is with an alluring, golden-brown crust of nutty, funky gruyere. Scoop into it, and you get to the tender quinoa studded with pieces of autumnal roasted vegetables all moistened and married in a light, creamy cheese sauce.
Eggs Benedict is the quintessential Sunday brunch dish. It’s a diner staple, probably because it’s so labor-intensive and time-consuming to make. Only a foodie will spend that much of their day poaching eggs and preparing a fickle hollandaise sauce from scratch, but actually, that’s probably why it’s best made at home.
Thanksgiving is usually an oversized holiday – big meal, big groups, big everything. This year, for many of us, that won’t be the case. The spread of the coronavirus, leaner budgets and the relentless stress of a roller-coaster year are causing a lot of home cooks to rethink their approach to the holiday feast.
Lesley Dalke’s classroom at West Valley High School is empty. The ovens aren’t turning out batches of muffins, the mixers sit unused, and no inviting smells waft through the air. Teaching high school classes is a challenge for any teacher, but Dalke has a new struggle.
Eggs have been eaten by humans around the world since prehistory. They are one of the most nutritional and affordable foods available, and their culinary versatility makes them anything from a quick snack to the key ingredient of world-class pastry. Here are the basics you need to know to perfect your home-cooked eggs.
Putting things into words is my job. But sometimes, I wish I could just step back and let you bask in the glory of a dish. So please take a second to admire this garlic bread. I’ll wait. Of course, it would be even better if you could smell it and even better than that if you could taste it.
On occasion, I still like to make a “Sunday” dinner. Not like the ones I remember from decades ago with a mountain of golden fried chicken, creamy potato salad, green beans and rolls. These often are less ambitious meals, but they still have that little something extra – that spin that makes you want to set the table.
Sourdough was one of the year’s biggest quarantine trends. For all its funky, delicious flavor, sourdough requires a bit of babysitting, which is much easier to do in quarantine and while working from home. Like all cooking, sourdough takes a bit of trial and error to master, and there’s no doubt many beginners have experienced the frustration that comes along with ruining a loaf of bread.
“Are you with me?” Nadiya Hussain says as she whisks eggs in a measuring cup. “Can you see how quick” – she drops the whisk to wave her hands in circles – “this is happening?” I was watching Hussain on her Netflix series, “Time to Eat,” where she showcases what her companion book’s subtitle calls “delicious meals for busy lives.”
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.
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