Master stir-frying: This quick and easy technique offers endless dinner combinations.
More from Martha Stewart Living: Read More »from There's More to Stir-Fry Than Stirring (But Not Much)
1. Pan Roasted
While delicious, pan roasted is not the healthier option you might think. Generally, pan roasting means cooking meat or fish in fat, and continually basting it. If you're looking for a lighter option, stick with a grilled protein.
While the French word confit simply means "preserved," the culinary term refers to cooking meat, vegetables or fruit at a relatively low heat in either fat (meat and vegetables) or concentrated sugar syrup (fruit.) If a menu lists meat (usually duck) served confit, it means that it's been cooked in its own fat, rendering it unbelievably tender. Vegetables confit are prepared in oil, while fruits confit are cooked in a very thick sugar syrup.
3. Lardo vs Lardons
In Season: These cabbage cousins are at the peak of their season from September to February.
What to Look For: Look for hard, bright-green sprout heads, as mushy sprouts yield less flavor. Avoid those with excessive leaf perforations; they may be housing aphids, common garden pests. Choose sprout heads of roughly the same size so they'll cook evenly.
How to Store: Store unwashed Brussels sprouts in an airtight container in the refrigerator. Use within three or four days.
Caramelized Brussels Sprouts with Lemon
Brussels sprouts are simmered, then sauteed until golden brown. Lemon juice adds brightness to this easy side dish.
12 ounces Brussels sprouts, halved lengthwise, or quartered if large
Coarse salt and ground pepper
2 tablespoons olive oil
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
1. In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmerRead More »from They're Green and Round, but You'll Be Neither -- 7 Unique Brussels Sprout Recipes
You wouldn't flush your hard-earned money down the drain, so why let last night's leftovers go to waste? Our collection of ideas and recipes will help you creatively -- and deliciously -- reinvent your food.
Make a Vinaigrette from Mustard
When there's just a tiny bit of mustard left in the jar, don't throw it out. Instead, toss in a few ingredients, and shake a tangy Dijon vinaigrette right in the container. A crushed garlic clove, some chopped fresh herbs -- tarragon, for instance -- and minced shallot will add the right flavor. Pour in balsamic vinegar, season with salt and pepper, then close the lid and shake. Add olive oil (3 parts oil to 1 part vinegar); shake again to emulsify the dressing, and then drizzle over your favorite salad. With a tightly sealed lid, the dressing will keep in the refrigerator for up to one week.
Make a Trifle from Cake Trimmings
Next time you bake a cake, don't toss the trimmings intoRead More »from Fridge Rehab: 7 Not-Yet-Nasty Leftovers You Can Definitely Save
A delicious, rich soup perfect for the holidays!Come fall, winter squash are in farmer's markets and grocery stores, stacked everywhere like an odd assortment of mutant pumpkins. Don't be daunted: pear-shaped butternuts, the best of these vitamin-packed powerhouses, are dense-fleshed and enticingly sweet - plus, they keep well and are available long after summer's bounty has dwindled. This velvety-rich squash soup gets added sweetness from a bit of maple syrup, and buttery crunch from toasted pecans. Delicious.
1 large butternut squash, halved lengthwise, and the seeds removed with a spoon
3 tablespoons butter, divided
1/2 cup chopped pecans
1 onion, chopped
3 cups chicken or vegetable broth
2 cups half and half
pinch of grated nutmeg
1-2 tablespoons maple syrup (depending on the sweetness of your squash)
kosher salt and freshly ground pepper to taste
1. Heat the oven to 375ºF. Grease aRead More »from Bisquey Business: Butternut Squash Soup with a Dash of Maple Syrup
-Everyday Food's Sarah Carey
Pineapple Salsa and Apple-Date ChutneyRelated: Quick, One-Pot Meal Ideas To Feed the Whole Family
Free Range: The free-range label identifies a bird that is not raised in a cage and is free to graze on any grasses or grains it can find in its pen, which is generally considered a more humane and healthy poultry farming process. The Department of Agriculture's (U.S.D.A.) food safety agency inspects all poultry processors that carry the term "free-range" to ensure that their birds really are allowed access to the outdoors. You can find free-range turkeys at larger supermarkets, specialty markets, and at your local farmer's market, where it's best to pre-order to ensure that you'll get one during the busy holiday season.
Organic: The organic label is regulated by the U.S.D.A., which requires that all turkeys sold as organic be raised free-range, without the use of antibiotics, and fed an organicRead More »from Thanksgiving Turkey: Everything You Need to Know About Buying the Bird
Looking for a Thanksgiving side dish with a twist? Italian sausage adds texture to this guilt-free casserole, which comes with a mere 197 calories. Photo by Con Poulos; Food styling by Vivian Lui; Prop styling by Paige Hicks
Related: Discover foods that keep you full longer.
Cost per serving: $1.07
Prep Time: 25 min
Total Time: 45 min
Related: Learn about 50 surprising foods under 100 calories.
Total Fat 12g
Saturated Fat 4g
Total Carbohydrate 15g
Dietary Fiber 4g
• 3 tablespoon(s) olive oil, plus more for the dish
• Kosher salt
• 2 pound(s) green beans, trimmed and halved
• 6 ounce(s) (about 3 links) Italian sausage, casings removed
• 1 cup(s) fresh bread crumbs
• 1/4 cup(s) grated Parmesan
• 2 tablespoon(s) grated Parmesan
It seems that few holidays inspire equal measures of excitement and dread like Thanksgiving, when many a cook feels like he or she is starring in "Iron Chef," dealing with time constraints, less-than-perfect equipment and teams, and rarely used ingredients; and it all ends with a final judging from a panel of so-called experts, ie: Aunt Marge.
From the years of fielding Thanksgiving freakouts on our Facebook and Twitter channels, and doing countless television segments of how to get the turkey on the table whilst maintaining a semi-Zen attitude, I know which are the most common Thanksgiving mistakes, and how to fix them:
SEE MORE: Indulgent, Delicious BreakfastsYour Turkey is Still Frozen: You've dutifully preheated the oven and taken the turkey from the fridge to stuff and truss it but it's a frozen bowling ball. Don't panic. Just keep it wrapped in its plastic, and fill a basin or large bin with cool water (40 degrees or below), enough to cover the bird. Read More »from 5 Thanksgiving Mistakes You're Making