- Good Housekeeping | Everything Guide to Entertaining | Fri, Nov 22, 2013 9:01 PM EST | Comments
Don't make these mistakes with your mashed potatoes.
Everyone looks forward to the sides at Thanksgiving -- they're the best part, after all! But no one's going to reach for seconds of the mashed potatoes if they're gluey or cold or tasteless. Start out with your favorite recipe, avoid the seven pitfalls below, and your guests will be begging you to make the spuds every year!
1. Using the wrong type of potatoes
Choose higher starch potatoes (like Russets or Yukon golds) for the fluffiest, smoothest mash. They also absorb flavorings more easily. Waxy potatoes (such as red or white varieties) require more mashing to become creamy, which could lead to the dreaded "potato paste".
2. Not salting the water
When potatoes cook, the starch granules swell and absorb water and salt, if you've added it. You won't need to add as much at the end, and your final product will be well-seasoned, not bland.
3. Starting them in hot water...Read More »
Cover them with cold water, add salt, then
- In The Pantry | In The Pantry | Fri, Nov 8, 2013 10:52 PM EST | Comments
Your morning cup of joe may be in jeopardy! This week on "In the Pantry" Aida Mollenkamp shares six tips that can help you make the perfect cup of coffee.
1. Read the roast date on the coffee beans. "Coffee doesn't last forever, so you want to use your beans within two weeks of them being roasted," says Mollenkamp.
2. Use the proper amount of coffee grounds. The recommended ratio is 1 tablespoon of ground beans per 1 cup of water.
3. Use whole beans. Mollenkamp says you'll lose coffee flavor by purchasing ground coffee or grinding your beans the night before you use them. Purchase whole coffee beans, get a really good coffee grinder, and grind right before you brew....Read More »
4. Store your coffee beans properly. "Humidity [and] extreme temperatures are the absolute enemy of coffee," says Mollenkamp. Don't store your coffee in the freezer. Instead, place the coffee beans in a sealed, airtight container to h
- Martha Stewart | In The Pantry | Wed, Nov 6, 2013 10:36 AM EST | Comments
Broiled Chicken Thighs with Pineapple-Cucumber Salad
Bone-in chicken thighs cook under the broiler in next to no time. A crunchy, sweet, and refreshing salad complements the juicy meat.
2 tablespoons grated lime zest, plus 3 tablespoons lime juice (from 3 limes)
2 teaspoons chili powder
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs
1/2 pineapple, chopped (4 cups)
1 English cucumber, cut into 1/4-inch slices (3 cups)
1/4 cup fresh cilantro leaves
1. Heat broiler, with rack 4 inches from heat. Combine lime zest, chili powder, and 2 teaspoons salt. On a rimmed baking sheet, rub chicken all over with mixture. Turn skin side down.
2. Broil chicken 5 minutes. Flip and broil until skin is crisp and chicken is cooked through, about 8 minutes.
3. Meanwhile, combine lime juice, pineapple, cucumber, and cilantro. Season with salt and pepper. Serve chicken with salad...Read More »
- Wed, Nov 6, 2013 2:26 PM EST | CommentsEarlier in the week, I was throwing together a quick lunch, when I realized I didn't have any vegetables on hand. No vegetables, that is, except a few onions. So I cut one up, sauteed it for a few minutes, and folded it into a delicious pasta dish. The onion lent just a hint of sweetness and a little crunch. It was pretty great and I decided it was time to give onions their due. Onions don't just provide the flavor backbone of almost every savory dish, they work wonderfully as a featured ingredient too! So next time you find yourself with an extra bag of onions, try making them the star of the show. Head below for 7 terrific onion recipes that might just have you rethinking onions altogether! - By Elizabeth Stark and Brian Campbell
- Foodandwine.com | In The Pantry | Tue, Nov 5, 2013 5:15 PM EST | Comments
By Food & Wine
It's easy to vary this vegetable pad Thai: Swap in snow peas or sugar snaps for the sweet peas; add some julienned bell pepper in place of the carrots. More Healthy Thai Dishes
DIRECTIONS...Read More »
1. Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minu
Do you wash your chef's knives in the dishwasher?