(Image credit: Christine Han)
There’s no need to order chicken tikka masala takeout when you can make it lightning-fast in the pressure cooker.
A well-made breakfast sandwich can change the direction of your day. Woke up tired and grumpy? You need a hearty breakfast sandwich. A little too much fun over the weekend? Try a veggie-loaded breakfast sandwich. If you think that a breakfast sandwich can only be constructed from bacon, egg, and cheese, then you have forgotten that the only limit to your breakfast sandwich enjoyment is your imagination. Here are 10 leftovers better the next day as a life-altering breakfast sandwich.
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Are you sick of hearing about Pumpkin Spice Lattes? Whether you think they’re basic or they’re your favorite fall beverage of all time, there’s no denying that the market for “new” PSL-flavored items is getting pretty absurd. But Colorado-based Breckenridge Brewery is doing something totally unique with the PSL in the form of beer, and it’s worth getting excited about. That’s right — the Pumpkin Spice Latte is transitioning from caffeination to intoxication.
(Image credit: Bridget Pizzo)
20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises.
Profession: Chef Partner, The Rose Cafe
City: Venice, CA
Instagram: @jasonneroni
An iconic mainstay in the heart of Venice for over 30 years, the Rose Café is now in the caring hands of chef Jason Neroni. With his focus on local California cuisine touched with a global influence, Jason honors his Southern California roots and combines his extensive international culinary experience. His daughter, Penny, approves.
While we typically associate this inexpensive tool with dough and pastry, you certainly don’t have to be an avid baker to understand the joys of a bench scraper. This dull metal blade does its very best work when used alongside your chef’s knife.
I had lunch with Julia Turshen a couple months ago (mostly so I could fangirl out and try to sponge up some curl tips for my moppet) and one of my favorite things she told me was that when she moved from Brooklyn to upstate with her wife her cooking changed because all of a sudden she was doing it everyday. She felt she got better at cooking from her gut, throwing meals together with whatever they had — it’s simply not an option to eat out or order in every night the way she could before so not every meal could be a performance piece. Sometimes it’s just chicken on the grill with a good sauce and salad on the side. 
If you’re anything like me — but with a cleaner apartment, I bet — you’re thinking “wait, tell me about the sauce!” because odds are, like the avocado-cucumber salad I spied on the side of her plate a year ago and ran off to tell you about, it’s something crazy simple that you didn’t realize you knew how to make and now you’re 300x more excited to grill chicken and make salad tonight. The good news for us is that Turshen, who previously only hid her cooking talent behind larger-than-life names like Mario Batali, Gwyneth Paltrow, Dana Cowin, Hot Bread Kitchen, Buvette, Fat Radish… seriously, I’m just getting started… finally penned her own book with all the great simple sauces and 400 other things I cannot wait to cook. Continue reading
(Image credit: Emma Christensen)
What’s your strategy for choosing the shortest line at the grocery store? Do you just go for length of the line? Do you try to decipher if anyone standing in line is actually together? Do you look to see how many baskets versus carts are in line? A new study by Christopher Mele for The New York Times suggests a new way to get through the line faster, and it’s not what you think.
Chicken and vegetables will never let you down for dinner. This combination probably graces your table two to three times a week, and perhaps all too often it’s some iteration of chicken breast and broccoli. If you’re my brother, J, this is what you eat seven days a week. Some people can handle that kind of routine and repetition, but for those of us who that need constant variety — even within the confines of chicken and vegetables for dinner — here are 10 easy ways to remix the chicken and veggie dinner.
J, I hope you’re reading this.
(Image credit: counter clockwise from top left: Brian C. Grobleski; Courtesy of Fleishers Craft Butchery; Rachel Joy Baransi; Courtesy of Josh Moses; Courtesy of Suhi Roku; Courtesy of Taylor Erkkinen)
We think most cooks, amateur and professional, would agree that a knife is the most important kitchen tool. Sure, we love our wooden spoons, our spatulas, and our lemon squeezers, but a knife is essential in a way that these utensils are not. Could you prepare a meal without a knife? Yes, but we’d argue that knife-free meals are unicorns (beautiful but rare). So whether you’re just getting started in the kitchen or you’re a seasoned pro, you’re going to want a good knife — no, a great one.
But how do you determine the right knife for you?
That’s the question we’re going to answer this month — plus all your other knife-related queries — with a little help from the experts. We compiled a panel of knife gurus, from a sushi chef to a butcher to a homesteader who makes his own knives, to point you in the right direction. A Cutting Board, if you will.
