- Good Housekeeping | Summer Living | Wed, May 22, 2013 10:18 AM EDT | CommentsIf you celebrate Memorial Day -- and the unofficial arrival of summer -- with a big cookout or picnic, you're going to need something to drink with all that grilled deliciousness. Aside from a pitcher of iced tea or lemonade, you could just pick up any old beer or box of wine and be done with it. But with just a little bit more effort, and a few guidelines for finding a suitable match, you can make that brisket you've been lovingly tending for the last 12 hours taste even better.
Kansas City Style Ribs
Without getting too detailed (it's summer -- who wants complicated?):
- Delicate foods are natural partners with lighter style beers and wines; the opposite is true as well.
- Bubbles are great palate cleansers and are terrific with fatty foods.
- Beverages with a hint of sweetness tend to go well with spicier foods.
- Bitterness can be refreshing and is a good foil for rich foods.
Related: 4 Easy Ways to Keep Beer from Going Flat
Of course, if you know you love drinking champagne with everything from popcorn to pizz...Read More »
- Martha Stewart | In The Pantry | Thu, Jun 6, 2013 1:20 PM EDT | Comments
This easy all-purpose yellow cake takes just a bit longer to make than one from a packaged mix, but is it ever worth it. An instant test-kitchen favorite, it is absolutely delicious and will rise to any occasion.
1 stick unsalted butter, softened, plus more for cake pans and parchment
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 cup whole milk
1 teaspoon pure vanilla extract
1 stick unsalted butter, softened
4 ounces cream cheese, room temperature
5 cups confectioner's sugar
1/4 teaspoon fine salt
1/4 cup whole milk
1/2 teaspoon pure vanilla extract
1. Cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combin...Read More »
- In The Pantry | In The Pantry | Mon, May 20, 2013 12:46 PM EDT | Comments
Are any of these items lurking in your pantry past their expiration dates? You're probably keeping these items, like flour, baking soda, and butter, longer than you should. Here are the surprising shelf lives of five common kitchen staples and tips on how to properly store them.
More on Shine: Expert tips to make your food last longer
Flours - It's a common misconception that flour will simply last forever; however, that's just not the case. Store flour in airtight containers in the refrigerator or freezer. Flour kept in the pantry will last up to six months, but in the freezer, flour can last up to one year. Remember to write expiration dates on the airtight containers.
Butter - Butter will be past its prime in about two weeks. To keep butter tasting fresh, store only one bar of butter in the fridge at a time, and place the others in the freezer where butter will last up to a month.
Baking soda - Are you using the same box of baking soda as an air freshener for your refrigerator and in...Read More »
- Tue, May 14, 2013 8:28 AM EDT | Comments
Many of us find our heart-racing, drool-inducing, oh-my-god-I-can't-wait-to-get-in-the-kitchen inspiration at the farmers' market. Or at the butcher shop. Or at the fish counter. We rarely turn to our pantries for inspiration, and instead save the pantry rummaging for nights when dinner feels like a burden.
But with a can of tomatoes -- or a stack of them -- the pantry can be a place of exploration: an easy way to a burden-free dinner that's just as exciting as a meal following a trip to the market.
More from Food52
• Check out a step-by-step plan for a Pantry Pasta and Salad Dinner.
• Looking for more pantry inspiration? Learn why we love anchovies.
• Got a question in the kitchen? The Food52 Hotline is here to help!
Brought to you by the spirited home cooks' community at Food52.
- Sunset Magazine | In The Pantry | Mon, May 13, 2013 10:58 AM EDT | Comments
Cooking hard-boiled eggs is easy until you've had them come out green or labored over peeling them. Here are the secrets to getting them perfect every time....Read More »
10 variations on deviled eggs
Prick the rounded end of each egg with a push pin. (This releases a little air so they don't crack.) Note: Ultra-fresh eggs are difficult to prick. Let them sit in the fridge for about a week before cooking.
Bring to a boil
Cover eggs with cold water by about an inch and bring to a boil.
Remove from heat, cover pan, and let eggs stand 12 minutes.
Drain eggs, holding the pan lid ajar.
Shake eggs in pan to crack them all over.
Fill the pan with ice, add cold water, and let eggs sit about 10 minutes (this makes them easy to peel).
Peel off shells.
More instruction guides from Sunset:
How to brine chicken
How to make a no-cook tomato sauce
How to toss a pizza
Quick and easy jams
Do you wash your chef's knives in the dishwasher?