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You might think that squeeze bottles are only used by chefs in restaurant kitchens to artfully plate chocolate sauce or raspberry coulis, but here are 3 practical ways they can be put to good use in the home kitchen!
4.46 / 5 Stars | 11 Reviews
by Terri Bailey
“This chicken stew inspired by the flavors of Mexico combines leftover chicken meat with hominy, pinto beans and green chilies in chicken stock seasoned with oregano and chili powder.”
For years I was convinced that the only way to cook a great steak, and well, most types of meat, was on the grill. And since there was no way to have a grill in my small New York City apartment, I restricted my meat eating to restaurants and weekends visiting my parents (and their grill!) in the suburbs.
A few years ago, I experimented with cooking a steak in my cast iron skillet. Despite my initial skepticism, this forever changed the way I cook meat!
How would you (and a very lucky friend!) like to jet off to Paris this summer, stay in a gorgeous hotel on the beautiful Place des Vosges, and have your own personal chauffeur drive you to all the greatest spots in the city?
If you’re saying “yes, please!” then you’re in luck, because you could win this fabulous trip. Food lovers + Paris = a match made in heaven!
What you eat while traveling can sometimes involve extremes: it might be a continuous stream of buttery pastries from Parisian patisseries, or the sad monotony of business trip club sandwiches through room service. No matter what kind of trip it is, you don’t have to settle for eating a wilted grab-and-go sandwich from the terminal kiosk. Here are some ideas on what to pack that will actually make you look forward to your in-flight meal!
4.65 / 5 Stars | 18 Reviews
by James & Peteeboy
“Big shrimp are dredged in seasoned cornstarch and pan fried until crisp and golden brown. Serve them with a drizzle of sweet honey sauce.”
