Today is National Crunchy Taco Day! (Yes, that’s a thing.) What better way to celebrate than with a big batch of spicy chicken tacos? Becky Hardin, the blogger behind The Cookie Rookie, has an ingenious way of making a big batch all at once.
We all know the many ways the food processor helps us accomplish tasks in the kitchen. I have been a fan for a long time. Dough-making captures the muscular power of a food processor, showing how that whirling blade — whizzing around at thousands of revolutions per minute (rpm’s) — has the brawn to knead in a flash.
It took me way too many years to figure this out. At first, I used the machine as it was advertised: to cut, grate and purée. Yes, mine was a misspent youth, all those wasted rpm’s. But I’ve come a long way, baby.
Our lives are lived in the kitchen, measured in cups of flour and sticks of butter and shared with friends, family, and furry creatures. But this week, we delved into a different kind of life in the kitchen — plant life. And we asked Abbye Churchill, herbalist and co-author of A Wilder Life: A Season-by-Season Guide to Getting in Touch with Nature, to be our green guide.
At its core, butter is a pretty simple ingredient — a creamy spread that can single-handedly make toast magical, and work wonders in both cooking and baking alike. Here are a few things to remember about using each stick, stubby, and block of butter to the best of its delicious ability.
I’m a chef who has worked in professional kitchens for about a decade now, including some that are considered among the best in the world. One of my favorite things to do as a chef is make staff meal, the meal that restaurant workers make and eat themselves.
Most restaurants have very thin profit margins, so staff meal ingredients have to be cost-effective. Enter: ground meat. Ground meat tends to be economical and lends itself to varied preparations. The recipes that follow are five ways I would turn ground meat into a staff meal in a professional kitchen. Some of these recipes I have served my fellow chefs, and some I might have to make for staff meal in the future. Regardless, they’re still recipes that work in our home kitchens, and bring a sense of discovery to a routine ingredient we almost always have stored in the freezer.
The growing number of direct-to-consumer meal plan companies and the ease of use belies a deceptively complicated business model. It takes a lot of planning, and a lot of people, to get that big box of ingredients for pad Thai burgers and ginger salmon cakes to your front door. For the folks at Plated, for example, it takes close to 500 people with multiple areas of expertise, from recipe development and sourcing, to packing and shipping, to technology and marketing. Here, we take a closer look at the business of meal kits.
Granola has come a long way from being the crunchy hippie food it was once considered. Now popular with people of all stripes, this classic breakfast food has just as many variations as there are people to enjoy them.
Sweet, savory, loose, clustered — there’s no wrong way to make and enjoy a batch of granola. Take these 12 recipes as inspiration, and then explore and experiment until you create your own signature granola.
What could be better than a well-dressed pug that serves cocktails? This is a dream life I want to live.
This is a delicate, flavor-packed, nutrient-rich muffin that takes advantage of the grinding power of the food processor, but doesn’t take away from the tender crumb of a muffin. With chunks of figs, hazelnuts, and oats, this muffin passes for breakfast, but nothing beats it warm out of the oven with a pat of butter.
Q: I was wondering about frying chicken. I use a resealable bag to put my flour in, along with my spices, and then I shake my chicken pieces in it. There seems to be a lot of flour left after I am through shaking; is this same flour OK to use in my chicken gravy?
