Will BudiamanMustard - it's the condiment in the bright yellow bottle with the pointy cap at the diner, the favorite burger joint, the neighborhood deli, and the ballpark that we all take for granted. But have you ever given serious thought to how it's made?
How to Make Your Own Ketchup
Probably not. While store-bought mustard is convenient, making your own at home has some serious advantages - you know exactly what's going in it; you can customize it with whatever type of mustard seeds, herbs, vinegars, or other flavorings you like; and it's obviously a lot fresher than what you get from the store. Plus, it's really easy to make.
We teamed up with Jim Love and his team at Be Mindful. Be Human., part of The Daily Meal's Culinary Content Network, to get the lowdown on how to make this condiment at home. They provided some great tips on how to make mustard, plus a recipe that's easy to follow and modify to your heart's content. Their recipe makes use of both yellow and brown mustard seeds and
Will BudiamanMustard - it's the condiment in the bright yellow bottle with the pointy cap at the diner, the favorite burger joint, the neighborhood deli, and the ballpark that we all take for granted. But have you ever given serious thought to how it's made?Read More »from How to Make Mustard
Maryse ChevriereWhat comes to mind when someone says "ketchup"? Why, there are all the usual things - burgers, fries, sloppy Joes, barbecue sauce, franks, and yes, even eggs. But with ketchup, as with many things in life, there are unforeseen things on the horizon.Read More »from Unusual (but Delicious) Uses for Ketchup
And while we're on the subject, another question inevitably springs to mind. While there are many companies today that make equally good ketchup, it's hard to deny that the most common bottle in diners, coffee shops, and burger joints is still a glass one with a "57" on it. What does the "57" mean on those ubiquitous glass bottles? One can speculate to no end. Was this particular formulation, perhaps, created in 1957? No, too obvious. Perhaps, the product's name was changed to "ketchup" from "catsup" to reflect common usage by that time. Or the sauce was the 57th in the company's lineup, or more interestingly, the company had tried 56 different formulations of ketchup (becoming obsessed over various combinations of vinegar, tomato product,
An amazing and flavorful spaghetti sauce comes together in less than 15 minutes with Fabio's easy Romesco sauce. This one is vegetarian-friendly and also full of complex flavors, with just a little bit of heat. Featuring special guest, Stevie Ryan of VH1's new series, Stevie TV.
-Romesco sauce is a traditional Italian sauce made with vegetables that are first pan fried to release the flavors and then blended to make a smooth sauce. Blenders are a quick solution to make complex sauces easy.
-Using day-old bread in your sauce is a great way to thicken it and give it a great texture. It's also a great way to use up the bread!
-Contents Under Pressure: when blending hot ingredients such as Romesco sauce, steamy pressure can build up in the jar. Be careful when handling and removing the lid.
-Cook your pasta al dente for best results. This is typically 1-2 minutes less than the box will instruct.
Fabio's Fifteen-Minute Pasta: Spaghetti Romesco
Recipe by Fabio
To get serious about your cheeseburgers, don't simply slap a slice of cheese on top. We've found that mixing shredded or crumbled cheese directly into the raw beef before forming the patties adds more flavor.
WHY THIS RECIPE WORKS
Mixing cheese directly into the raw beef before forming patties guaranteed cheesy flavor in every bite. Dimpling the patties before throwing them on the grill prevented domed, dry-edged burgers.
Start to Finish: 25 minutes
Whatever you do, don't press on the burgers while they're on the grill -- they'll release their juice and end up dry and crumbly. For those who like their burgers well done, poking a hole in the center of the patty before cooking helps the burger cook through without becoming dry. In addition to serving burgers with the usual accompaniments of buns, lettuce, tomato, andRead More »from Secret to Ultimate Cheeseburgers: Mix Cheese into the Patty Itself!
New York City is home to some of the most famous steakhouses in the country. We traveled to Keens Steakhouse in Manhattan, one of the oldest steakhouses in New York, where we met up with Chef Bill Rodgers to learn what it takes to make a perfect steak.
Perfectly cooked sirloin at Keens in New York City.
Look for "Starry-Night" Marbling
When picking out a good cut of meat, look for a steak with a lot of little flecks of fat rather than a super lean cut, or one with many thick strips of fat. Chef Rodgers refers to this type of fat marbling as "Starry-Night" marbling. Steaks with this type of marbling are likely to be very tender and juicy.
Don't Salt Raw Meat
When you salt a piece of raw meat, the salt will absorb some of the moisture from the meat, which could result in a dry steak. Instead, blanch your steaks in the oven before searing, and apply salt after blanching.
Blanch Your Meat
Blanching your steak will help you to cook the meat evenly and avoid a bloody center with burnt edges. To doRead More »from Steakhouse Secrets
Wrap it up! This strawberry granola wrap is a quick, healthy and fresh snack! It's perfect for a summer picnic, or a mid-morning brunch.Read More »from Perfect for Picnics: Strawberry Granola Wraps
4 medium 8" flour tortillas
16 strawberries, cut into slivers
8 tablespoons of whipped cream cheese
8 tablespoons of granola
4 teaspoons of fresh basil
2 teaspoons of honey
Related: 11 fresh-and-fun fruit salads for the whole family
1.Spread 2 tablespoons of cream cheese onto each tortilla.
2. Sprinkle 2 tablespoons of granola onto each tortilla.
3. Place 4 slivered strawberries in a horizontal row down the center of each tortilla.
4. Sprinkle 1 teaspoon of fresh basil over the strawberries. Drizzle honey over the basil.
5. Fold the two ends in, and roll each tortilla tightly. If you are going on a picnic, wrap the tortilla in wax paper and twist the ends to secure.
- By Helen Bird
For frozen flower pops, carrot patch cookies, and 23 other spring snacks, visit
Photo: ThinkstockBy Lynn AndrianiRead More »from Healthy Snacks that Taste like Dessert
The No-Bake Brownie
The virtuous ingredient list--which includes honey, coconut oil, almond butter, almonds, walnuts, dark chocolate, sunflower and pumpkin seeds, goji berries and oats--is one reason to love these brownie-like bars. The other reason: There's no oven required.
Get the recipe: No-Bake Chocolate Almond Bars
The Nutritional Powerhouse for When You Feel Like a Nut
Frothy egg whites are the surprising ingredient that help cinnamon and sugar stick to almonds in this simple roasted snack. The nuts are excellent sources of magnesium, which can help you feel more relaxed.
Get the recipe: Cinnamon-Glazed Almonds
The Simplest Fruit-and-Chocolate Combo Ever
Whether you prefer to think of this as a smoothie you eat with a spoon or a dairy-free pudding, there's no arguing that whipped bananas and pears plus dark chocolate chips are a delicious combination. Use well-ripened fruit to ensure the finished dish is sweet and smooth.
Get the recipe: Banana Pear
- Disney Spoonful | Shine Food – Fri, May 24, 2013 3:06 PM EDT
Delicious dinner! I've been on a quest to find toddler-friendly dinner ideas that the whole family would enjoy since my firstborn was a baby. I was tired of having to make her food separately or having to use a food processor for her to be able to enjoy the foods we ate. So I have a few up my sleeve that we have been using for years and this is one of them.Read More »from Stew-pendous! Chicken and White Beans Make a Hearty Meal
My youngest, now sixteen months old, went through the "fussy eater stage" recently, but this white bean and chicken stew passed her test. I can now say this is a toddler-approved recipe! It has small pieces that are soft to chew and it is tasty, but it's just enough for every member of the family to enjoy it.
It's a great way to use leftover or store-bought rotisserie chicken, but you can also use uncooked cubed chicken breast. Just make sure to brown it in a bit of oil before starting the recipe.
Related: Crisp nuggets, easy tenders, and 13 more kid-friendly chicken recipes
2 tablespoons of olive oil
For perfect picnic food, pack these delicious dishes that are easy to spread out and shareRead More »from 8 Perfect Memorial Day Picnic Recipes
Sunset's complete grilling cookbook
Savor the season with a fast and fresh picnic of crunchy veggies with zesty aioli. Make a spread with your veggies and meats of choice to dip.
1 large egg (see notes)
2 tablespoons lemon juice
4 to 6 garlic cloves, peeled
About 1/4 teaspoon salt
1/2 cup lightly packed rinsed fresh mint leaves, fresh basil leaves or coarsely chopped Italian parsley
1 teaspoon grated lemon peel
1 cup olive oil (see notes)
In a blender or food processor, whirl egg, lemon juice, garlic to taste, salt, mint leaves, and lemon peel until well blended.
With machine running, gradually add olive oil in a thin, steady stream until all is incorporated. Add more salt to taste.
Quick Aioli: Omit the egg and oil, and use 1 cup purchased mayonnaise instead. Whirl mayonnaise with lemon juice, garlic, salt, mint leaves, and lemon peel until smooth.
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
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