- In The Pantry | In The Pantry | Fri, Oct 25, 2013 8:19 PM EDT | Comments
Get ready to cook a dish that will fill your home with the cozy, comforting smell of fall. This week on "In the Pantry," Aida Mollenkamp makes a classic, slow-cooked pulled pork. "It's so easy you can set it and forget it," says Mollenkamp.
More on Shine: The Ultimate Chocolate Brownie in a Cup
Classic Slow-Cooked Pulled Pork
1 tablespoon dried oregano
1 tablespoon kosher salt
3/4 teaspoon black pepper
2 chipotle chilies in adobo sauce, minced
1 tablespoon chili powder
4- to 5-pound boneless pork shoulder, cut into 4 pieces
2 bottles of brown ale (or 1 cup of apple cider plus 2 cups of beef or chicken broth)
2 yellow onions, thinly sliced
2 bay leaves
1 head of garlic, cloves separated, peeled, and crushed
Simple Spice Rub
Place dried oregano, kosher salt, black pepper, minced chipotle chilies in sauce, and chili powder in a bowl. Mix together.
Some chili powders already include salt in their ingredients. Mollenkamp recommends using a chili powder without salt to better control how much...Read More »
- Food52 | In The Pantry | Fri, Oct 25, 2013 12:27 PM EDT | Comments
Food52 contributor Jenny Steinhauer is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: Classic Eggplant Parmesan gets a fancy new topping.
Usually I ferret out good weeknight recipes by my lonesome here, but My Mother's Eggplant Parmigiana came to me via my colleague Paul, who was raving about this interesting twist on a classic, one that is kid friendly to boot.
The secret surprise here of course is the walnuts, which have been coming up in a few Italian recipes of late, and snap of some red pepper flakes, a spice that would get me through life on a desert island, if I had the new Jhumpa Lahiri novel and the next season of Orange is the New Black as well.
You can even make this nutty topping before you leave work, and then put the whole thing together while asking people about play practice and the best method for avoiding the dress code police at school.
I, too, refuse to seed tomatoes.
- Bon Appétit Magazine | In The Pantry | Thu, Oct 24, 2013 1:48 PM EDT | Comments
Recipe by Sarah Patterson Scott
apple crisp, some prefer the nuts and oats while others prefer their traditional crumb topping. But even for the most apple-crazed baker, the seemingly simple apple crisp can stump.
Senior food editor Dawn Perry dishes on the top tips for avoiding mushy, too-crunchy crisp and shares the secrets for this cozy fall favorite. And whatever you do, don't forget the ice cream.
1. MYTH: Any Type of Apple Will Work
It's always best to use a mix of apples: our test kitchen recommends using a mix of tart and sweet apples. Some blends we recommend: Pink Lady with Granny Smith; Braeburn with Golden Delicious.
2. MYTH: Skin Doesn't Make a Difference
Apples should always be peeled and cored. Don't skip this step: Leaving the skins on the apples only messes with your crisp's consistency and texture....Read More »
- Good Housekeeping | In The Pantry | Tue, Oct 22, 2013 9:58 AM EDT | CommentsThese melt-in-your-mouth meringues are both crunchy and cloud-light -- and require only five ingredients.
Lemon Meringue Drops
Yields: about 120 cookies
Prep Time: 45 min
Cook Time: 1 hr 30 min
Oven Temp: 200
Related: The 50 Best Low-Calorie Snacks
- 6 large egg whites
- 1/2 teaspoon(s) cream of tartar
- 1/4 teaspoon(s) salt
- 1 cup(s) sugar
- 4 teaspoon(s) freshly grated lemon peel
Related: 25 Easy, Homemade Holiday Food Gifts
1. Preheat oven to 200 degrees F. Line two large cookie sheets with parchment.
2. In medium bowl, with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form. With mixer running, sprinkle in sugar, 2 tablespoons at a time, beating until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted. Gently fold in lemon peel.
3. Spoon meringue into decorating bag fitted with 1/2-inch star tip. Pipe meringue into 1 1/2-inch stars, about 1 inch apart, on prepar...Read More »
- Foodandwine.com | In The Pantry | Tue, Oct 22, 2013 11:43 AM EDT | Comments
By Food & Wine
This is comfort food at its finest: a quick-cooking Bolognese sauce, made with sausage, tomatoes, aromatic vegetables, and a touch of light cream, served over a mound of earthy polenta. Of course, you could put the same sauce over fettuccine instead. More Great Polenta DishesPolenta with Meat Sauce
Polenta with Meat Sauce
4 tablespoons olive oil
1 1/2 pounds mild Italian sausage, casings removed
2 carrots, chopped
1 onion, chopped
4 cloves garlic, minced
1/3 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
3/4 cup canned low-sodium chicken broth or homemade stock
6 tablespoons chopped fresh parsley
1 bay leaf
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
3 tablespoons light cream
4 1/2 cups water
1 1/3 cups coarse or medium cornmeal
3 tablespoons grated Parmesan, plus more for serving
1. In a large deep frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, breaking up the meat with a fork until ...Read More »
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