Over the last month, hundreds of thousands of people have searched for "banana bread recipe" online. Maybe it's because banana bread is familiar and comforting, or because it's a bread that doesn't require any yeast, which can be tough to find in stores these days. Whatever the reason, its surge in popularity got us thinking about the number of ...Read more
Making mayonnaise from scratch requires only four pantry staples and takes less time than running to the store for a new jar. Once you've got it, the BLTs, tuna and/or egg salad in your days ahead will be better for it.
While many homemade formulas call for only egg yolk, I prefer to use the whole egg. The final texture is silkier and airier ...Read more
Nothing compares to the slippery silkiness of handmade noodles. Freshly rolled and cut wheat flour dough strikes the ideal balance between tender and chewy. In Cantonese, there's a word for that noodle perfection -- ngun -- that's as hard to translate as it is to pronounce if you're not a native speaker. It's not exactly al dente because there's...Read more
This one-pot gumbo is made with chicken, spicy andouille sausage and the holy trinity of Creole cooking -- onion, celery and bell pepper.
It's adapted from a recipe booklet I bought years ago in Charleston, S.C., after taking a low country cooking class at the now-defunct Charleston Cooks. It's a favorite because it's so easy to make and offers...Read more
Coronavirus has brought back carbs
This, straight from Food Network Magazine. I was reading my copy the other day and I came across this little article and was not surprised. Not ONE bit.
The coronavirus outbreak has proven what we’ve suspected for a while. We turn to carbs in a crisis...
First, let's get the thing that needs to be said out of the way: These beers come with an asterisk. They are what they are. And what they are is low in calories and low in carbohydrates.
If you want big, flavorful beer, this generally isn't the place to look. If you want beer that doesn't pile up quite as quickly at your waistline while tasting...Read more
It's never a bad time to start eating more plants. And that includes now.
Whether you're nervous about the meat shortage or just want to get back on track after a bout of pandemic-spawned stress eating, fruit and veggies are your friend, always. They'll give you energy and make you feel better.
And they're perfect for the grill. We've got a ...Read more
What makes this lemon loaf stand out is the addition of orange blossom water. Distilled from orange flowers, it encapsulates the heady scent of blooming citrus trees. It's that perfumed air you catch on some sunny Southern California mornings, that happy smell that transports you to bucolic groves and wide open spaces. Here, the water is baked ...Read more
Wrapped with corn or flour tortillas or even lettuce leaves, tacos have become a national favorite. Whether for breakfast, lunch or dinner they're easy to eat and can be easy to make. Here's a vegetarian taco made with soft whole wheat tortillas. They are fold easily and add an earthy flavor to the taco.
Any type of canned beans...Read more
Step aside, strip and sirloin. If you're not grilling skirt steak this Memorial Day, you should be: It's a great cut for marinating, it cooks in minutes and it's especially beefy, tender, and juicy a-- as long as you buy the right kind and use some tricks to realize its full potential.
Grilling skirt steak starts at the ...Read more
It was the invoice from hell.
Many of us saw the viral social media post from a couple of weeks ago, when Chicago restaurant owner Giuseppe Badalamenti posted his March invoice from food delivery app Grubhub. After being docked for commissions, fees, adjustments and promotions, all that remained of his pizza joint's $1,042.63 in pickup and ...Read more
I used to shop like I’m French. So what does that mean?
Well, the French shop daily not weekly like us Americans. That way they get the freshest food. Oftentimes they go to more than one shop, too. They might go to a meat market, a vegetable shop and then the bakery. My way of shopping like the French used to be like this: I decide by about...Read more
When microwaved leftovers trigger flashbacks to sad desk lunches, but aspirational coronavirus cooking feels like too much work, you might try what's become my go-to pandemic pantry nonrecipe for crispy fried rice.
A hidden golden crust distinguishes this technique that's far easier than even nontraditional fried rice and grants you permission ...Read more
My freezer and pantry shelves overflow. And not just during a health crisis. The pantry shelves of most food professionals hold a variety of grains, canned chiles, condiments and broth. We utilize freezers for a convenient supply of fish and poultry, as well as to stock up on the season's best fruits, vegetables and herbs.
Frozen fish in many ...Read more
Here's a way to spice up your Memorial Day burgers using Moroccan-style spices. Ground cumin, ground cinnamon, fresh mint and parsley may seem unusual additions to burgers, but they add an intriguing flavor to them.
Ground spices can lose they're flavor after a few months. If yours, look grey or have lost their aroma, it's time for new ones.
Rome has four iconic -- and outrageously good -- pasta dishes that use some combination of pork, cheese, pepper, eggs and tomatoes: cacio e pepe, amatriciana, carbonara and gricia. This last one is probably the least well-known in the United States, but its porky-peppery flavors deserve big recognition.
In Italy, porky guanciale is at the ...Read more
Anheuser-Busch has launched a new line of hard seltzers with cocktail-inspired flavors. Social Club Seltzers are available in three varieties: old fashioned, sidecar and citrus gimlet.
A-B joined the burgeoning hard seltzer market in August with Natty Light Seltzers and introduced Bud Light Seltzer in January. U.S. hard seltzer sales are ...Read more
SANTA ANA, Calif. -- The ongoing COVID-19 pandemic and ensuing shutdown have left many restaurants uncertain about their future. As they grapple with new realities, we asked some of them to share their stories.
The bottle of hand sanitizer that Alebrijes in Santa Ana has next to its takeout window has always been there.
"We're a taco truck, so...Read more
Decant a white wine, you say? The mere suggestion will make jaws drop.
Decanting, after all, is for older red wines and vintage Port, primarily to remove sediment. At least that's the time-honored custom. In reality, all wines -- red and white, even sparkling -- benefit from decanting.
For young red wines, the practice of decanting from the ...Read more
It seems there's another member in the green tea family. And it's not even green! That's because hojicha is made from roasted green tea leaves, stems and stalks, giving it an earthy reddish-brown hue that makes it look more like black tea or coffee than its verdant ...Read more