Arrow-right Camera
Go to e-Edition Sign up for newsletters Customer service
Subscribe now
Food

Cooking

A&E >  Cooking

Water Cooler: Impress with from-scratch eggs Benedict

UPDATED: Wed., Nov. 18, 2020

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.

A&E >  Cooking

Spotlight: A beginner’s guide to eggs

UPDATED: Wed., Nov. 11, 2020

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.
A&E >  Food

Water Cooler: Sourdough beginner tips – good starter key to success

UPDATED: Thu., Nov. 5, 2020

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.
A&E >  Food

This tortilla egg wrap can power you through a busy morning or quick lunch break

“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.”
A&E >  Cooking

Water Cooler: Meal prep tips

UPDATED: Wed., Oct. 28, 2020

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.
A&E >  Cooking

Water Cooler: Key cooking skills to make you a master chef

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.
A&E >  Food

Maple syrup and dates add a healthful spin to baked apples

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.
A&E >  Food

This Thai green curry with beef is all about the sauce

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.
A&E >  Cooking

Water Cooler: How to choose a cutting board

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.
A&E >  Cooking

Water Cooler: Fermenting foods at home

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.
A&E >  Food

Key to a better cauliflower soup: Don’t skimp on the garnish

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.