Red, white and blue chips for July 4thServe up a homemade take on a summertime snack with a recipe for patriotic potato and beet chips, plus tips on the dos and don'ts of deep-frying.
No Fourth of July feast would be complete without crispy, salty chips to pair with your lineup of flame-kissed favorites, including burgers, chicken, seafood, and sides. But we're skipping the store-bought varieties and bringing the oil to a boil for homemade Red, White, and Blue Potato and Beet Chips.
Our recipe combines the classic flavor and crunch of potato chips with the slight sweetness of beet chips. The result is a patriotic snack that's brimming with red, white, and blue spirit-perfect for your Independence Day bash or any summer picnic. So fire up the burners for our Red, White, and Blue Potato and Beet Chips recipe, plus handy technique tips to help you overcome your fear of frying.
Set Up for Success: It's important to assemble all the necessary ingredients and tools before the first potato takes its plunge into
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Kelly SenyaiRead More »from Fourth of July Food: Red, White, and Blue Chips
by Kelly Senyei
A few months ago we shared with you the Top 10 Most Frequently Misprounounced Foods, from espresso to gnocchi, bruschetta to quinoa. While pronouncing such words proved to be a challenge, it turns out the team over at GrubHub discovered that spelling such words isn't exactly an easy task either.
SEE MORE: Indulgent, Delicious Breakfasts
GrubHub, which provides a location-based takeout and delivery service for online restaurant orders, analyzed their site's search results from more than 500 U.S. cities for the month of April. The result? A list of the most frequently misspelled food words that diners typed into their search bar, plus a few fun facts about the prevalence of the misspellings. And so, without further ado, the top 10 most frequently misspelled food words, according to GrubHub:
10. Macaroni - misspelled more than 3 percent of the time
9. Barbecue - misspelled almost 3 percent of the time
8. Chipotle - misspelled almost 4 percent of the timeRead More »from The Most Commonly Misspelled Food Words
Genevieve KoRead More »from Chinese Takeout DIY: Orange Chicken
Chinese takeout DIYOrange chicken is a Chinese-restaurant favorite for good reason. Think of it as a Chinese-American version of fried chicken nuggets coated in a savory citrus sauce punctuated with a light touch of chile heat. What's not to love? Making it at home-instead of resorting to takeout-is much easier than you might think, and probably involves about as much time as it takes to find the menu online and wait, wait, wait for the delivery. And we guarantee you will be bowled over by the layers of flavor and texture!
yield: Makes 4 servings
active time: 35 minutes
total time: 35 minutes
For the chicken:
1 pound boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces
1 teaspoon soy sauce
1 teaspoon Chinese Shaoxing wine or dry sherry
1/2 cup cornstarch
About 2 cups canola oil for frying
For the orange sauce:
2 teaspoons cornstarch
1 tablespoon canola oil
2 cloves garlic, minced
2 teaspoons minced peeled fresh ginger (from 1-inch
- Epicurious.com | Shine Food – Thu, May 30, 2013 3:38 PM EDT
by Esther Sung
SmokeA few weeks ago, I found myself in Dallas. It was a quick trip and Texas barbecue wasn't on the meal itinerary. Thankfully, some last-minute juggling of schedules allowed me to stop by for some takeout from chef Tim Byres' restaurant SMOKE on the way back to DFW. The order: 2 Chopped Coffee Cured Beef Brisket sandwiches (which come with a side of salad greens; was that purslane I saw in mine?), 1 potato salad, and 1 Pimento Cheese Croquettes with Grilled Romaine. Not being a big meat eater (much less a barbecue fan), I was wowed by the beef brisket sandwich. If all beef brisket tasted like chef Byres', I would eat a lot more of it.
The timing of his book, Smoke: New Firewood Cooking (Rizzoli), really couldn't have been better, given the attention barbecue gets around now. You'll find spice rubs and sauces, alongside grilled pork and smoked oysters. And in the spirit of DIY, in addition to the smoking and canning/preserving instructions, Byres shows you how toRead More »from Chef Tim Byres on Barbecue, Smoke, and the Communal Spirit
by Kerry Acker
Barden BlueThere's never been a better time to be a cheese lover in the United States. A 2012 survey from the American Cheese Society estimates that there are more than 900 artisan, farmstead, and specialty cheesemakers toiling away across the country, crafting world-class cow, goat, sheep--and even buffalo--milk cheeses that more than hold their own against Europe's finest wheels. Because we count the search for and consumption of fantastic cheese among life's greatest pleasures--and because we're pretty sure many of you do, too--we asked five top cheesemongers and cheese pros from different pockets of the country to each recommend two American artisanal cheeses they are particularly excited about right now. Here are their picks, in all their grassy, milky, stinky, moussy, nutty, mushroomy glory...
*Bryan Bland, cheesemonger at Chicago's Pastoral Artisan Cheese, Bread & Wine:
--Driftless: Hidden Springs Creamery, Westby, WI
(fresh, soft; pasteurized sheep milk)
Buying fresh fish can be a daunting endeavor. How should it smell? What should it look like? How should you treat it once you get it home?We spoke with Anders Miller, a fishmonger at the Pike Place Fish Market in Seattle, and one of the coauthors of In the Kitchen with the Pike Place Fish Guys: 100 Recipes and Tips From the World-Famous Crew of Pike Place Fish, for advice on how to buy, clean, and cook fresh fish.The Pike Place Fish Market, which sees more than 10 million visitors a year, is renowned for Northwestern favorites like salmon, Dungeness crab, and Pacific rockfish. Miller, who had no fish experience aside from the fishing hole prior to starting work at the market, says shopping for and cooking fish is a breeze if you know what to look for. Here Miller shares some of his advice for buying, preparing, and cleaning fish.Recipes From the Market Grits and Grunts Albacore Tuna Sliders Moroccan Salmon Crudo with Yogurt Tips for Buying Fresh FishThe most important thing you can do to ensure you're buying quality fish is to make friends with your local fish purveyor, says Miller.
Get tips and recipes for buying, cleaning, and cooking fish safely and simply from Anders Miller, a monger at Seattle's oldest continually operating fish market.
Buying fresh fish can be a daunting endeavor. How should it smell? What should it look like? How should you treat it once you get it home? We spoke with Anders Miller, a fishmonger at the Pike Place Fish Market in Seattle, and one of the coauthors of In the Kitchen with the Pike Place Fish Guys: 100 Recipes and Tips From the World-Famous Crew of Pike Place Fish, for advice on how to buy, clean, and cook fresh fish.Read More »from Fresh Fish Tips
The Pike Place Fish Market, which sees more than 10 million visitors a year, is renowned for Northwestern favorites like salmon, Dungeness crab, and Pacific rockfish. Miller, who had no fish experience aside from the fishing hole prior to starting work at the market, says shopping for and cooking fish is a breeze if you know what to look for. Here Miller shares some of his advice for buying,
Julie SahniRead More »from Takeout at Home: Chicken Tikka Masala
If there's one dish guaranteed to be on every Indian restaurant menu, it's chicken tikka masala, which is composed of grilled chunks of chicken enveloped in a creamy spiced tomato sauce. What's behind this simple dish's tremendous popularity? "Tomato sauce has universal appeal. When the dish is eaten with naan bread, it's like an Indian version of pizza!" exclaims cookbook author and cooking teacher Julie Sahni, one of the most respected authorities on Indian cooking.
With Sahni's recipe you're only 45 minutes away from an outstanding chicken tikka masala that is fresher, healthier, cheaper, and tastier than anything you can order. And by preparing it at home, you get the added bonus of a kitchen suffused with intoxicating aromas. If you prefer a spicier version of chicken tikka masala, Sahni recommends swapping out some or all of the paprika for cayenne.
yield: Makes 4 servings
active time: 45 minutes
total time: 45 minutes
See more: 5 Common Recipe Mistakes
by Kemp Minifie
Thin Crust PizzaOnce a month seems too infrequent to answer questions, so starting with this post, I'm going to reply twice a month to cut down on the wait time for a response. That said, don't hesitate to pepper me with more questions!
@MeeganLora and I have been tweeting back and forth since her initial question about pizza.
Q: How long to let pizza dough rise?
Kemp: I asked how long she'd been letting it rise ("...covered in the oven, off, for 1 hour. Sometimes it rises, sometimes, not") and what kind of yeast she used ("active dry").
Kemps-kitchen215When it comes to yeast doughs, some bakers believe in proofing, or testing the efficacy of the yeast, and others don't. If your liquid is too hot--you might not have a thermometer to test the water--you can kill the yeast. And sometimes, believe it or not, you can do everything right, and the yeast just doesn't work. It's a rare occurrence, but I know of cases when it's happened.
So I asked @MeeganLora for a photocopy ofRead More »from Ask Kemp: Super-Easy Pizza Recipe
by Lauren Salkeld
Frozen Chocolate BananasCelebrate the return of our favorite dysfunctional television family with bananas, ice cream sandwiches, and Cornballers
One hardworking single father and his awkward teenage son; a lazy shopaholic sister, her never-nude psychiatrist-turned-actor husband, and their movie-executive teenage daughter; a Segway-riding failed-magician older brother; a one-handed younger brother and his vertigo-prone older girlfriend; an alcoholic family matriarch, her fugitive husband, and his identical twin brother
Take your stair car (avoid hop-ons) to pick up blue body paint, a fur coat, an orange jumpsuit, and a case of bag-and-boil frozen dinners; pop a Teamocil for camaraderie (ignore the numbness and memory loss); write your cousin a love letter; and put on your dress eyebrows-whatever you do, avoid swimming in the ocean.
A meal that's as dysfunctional as the Bluth family
The Menu:Read More »from Host an "Arrested Development" Party
Arrested Development's Bluth
by Kerry AckerPistachios/CN Digital Studio
Move over, almonds and walnuts, there's a new superstar nut in town! With the California pistachio industry making a big push to turn more Americans on to the wonders of the creamy, buttery, heart-healthy nut (even Snoop Lion is on board, as well as Psy); worldwide consumption of pistachios skyrocketing (with China now the leading importer); and chefs using pistachios in ever more ambitious ways, it seems this humble tree nut is enjoying its moment in the sun. Here, five things you should know about the pistachio, plus loads of sweet and savory recipes:
--The United States is currently the world leader in pistachio production, having surpassed Iran in 2010. And sales are booming, with exports doubling over the past six years from 100 million pounds to almost 270 million pounds.
--Clocking in at about 3 to 4 calories per nut, pistachios--a.k.a. "skinny nuts"--have fewer calories than just about any other nut. (Plus, studies have shown that if you eatRead More »from 5 Things You Didn't Know About Pistachios