Risotto is one of the pressure cooker’s triumphs. It’s a dish that typically requires the cook’s attention from beginning to end, and at least two pans to make (one for simmering stock and one for rice). With a pressure cooker, you get the same creamy results in a fraction of the time (after the initial sauté). The 20-minute-add-broth-simmer-and-stir part of the recipe is reduced to just five minutes of pressure-cooking time.
Q: My new mixer “jumps “off the counter and it slips out of lock when I’m kneading dough. Any suggestions on what I can do to prevent that?
Sent by Jane
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.
Let me be the first to admit that the only reason that the hamantaschen archives on this site aren’t stronger are that I’m completely stubborn and generally a pedant and this gets in the way of what I know needs to be done to achieve hamantaschen perfection. If you read that sentence and thought “I know what some of those words mean but maybe not in that order,” don’t worry, you’re not alone. Hamantaschen are triangular cookies traditionally eaten during the Jewish festival of Purim (think: Jewish Mardi Gras) that falls next week. Haman, the villain in the biblical story, was said to wear a tricorne hat — with the brim turned up on three sides, something that was wildly fashionable in the 1800s which means it’s due for a hipster revival any day now — and this is where the cookies get their shape.
While I’ve made them a few times before — really, what is there not to love about filled cookies — mine tend to flop open and leak because I find the traditional ones floury and dull, and prefer those that are like tiny open-faced fruit tarts or galettes — light, flaky and tender with inspired fillings. [This is probably what happens when you have a mother that made french onion more often than matzo ball soup, beef bourguignon instead of roast chicken, not that we minded one bit.] These little fruit tarts are high on delicious but low on structural integrity.
… Read the rest of apricot hazelnut brown butter hamantaschen on smittenkitchen.com
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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.
