- Food52 | In The Pantry | 8 hours ago | Comments
There is nothing better than a meal that hits the spot. It's like a hug from that friend who gives the best hugs -- it makes you stop in your tracks and demands you enjoy the moment because nothing else is better. Soy sauce chicken is comfort food at its best. In fact, it belongs right alongside pancakes-for-dinner, and hot-chocolate-in-PJs, and mac-n-cheese-by-Mom. It just makes sense. Add in Brussels sprouts in a fish sauce (trust us) vinaigrette, and then you have something competing with those hugs. Plus, after tonight, you'll have a new weeknight staple, and a not sad desk lunch the next day -- one that your nosy coworker wont be able to stop eyeballing.
6 eggs...Read More »
4 cloves garlic, smashed
2 slices ginger
2 lbs chicken thighs (on the bone)
1/2 cup rice wine
1 cup diced tomatoes (or 3 Tbsp tomato paste)
1/2 cup soy sauce
1 Tbsp brown sugar
3 shiitake mushrooms, sliced (dried or fresh)
Dried red chili peppers (optional)
- Foodandwine.com | In The Pantry | Tue, Dec 10, 2013 10:31 AM EST | Comments
By Food & Wine
This is an elevated take on a party crowd pleaser, reimagined with smoky chorizo and tangy sauerkraut. Easy Holiday Hors d'OeuvresPigs on a Blanket
Pigs on a Blanket
Ultimate Savory Pie Crust
1/4 cup crème fraîche
1/4 cup spicy brown mustard, plus more for serving
1/2 cup drained sauerkraut, plus more for serving
1 large egg beaten with 1 tablespoon of water
3 ounces Spanish chorizo, cut into 1 1/4-by-1/4-inch matchsticks
Snipped chives, for garnish
DIRECTIONS...Read More »
1. Preheat the oven to 450°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle; transfer to the baking sheet. Fold the dough edge over itself to form a 1/2-inch border all around and pinch the corners together. Refrigerate until firm.
2. In a bowl, whisk the crème fraîche with the mustard. Spread the mixture over the dough, then sprinkle with the sauerkraut. Brush the edges with the egg wash.
3. Bake the galette in the bottom third of
- Food52 | In The Pantry | Wed, Dec 4, 2013 10:31 AM EST | Comments
We're in the thick of the "holiday season." Prepare for an all-out assault of "Frosty the Snowman" over the loudspeakers, jewelry and sweater commercials on T.V., and The Grinch around every corner (go classic or go home).
Which brings us to the theme of this dinner tonight: Green is Good. We're not talking the bright, refreshing arugula salad of July's heatwave; rather a hearty meal of warm, filling broccoli soup and a sweet-tart kale salad. Check off all your vitamins and minerals in one fell swoop and feel good while doing it.
Because gnawing on a candy cane in front of 25 Days of Christmas does not constitute dinner. Though it certainly counts as dessert.
1 large head of broccoli 3 large apples (Golden Delicious or McIntosh are good
2 tablespoons butter
1 large onion, diced
6 cups vegetable broth
salt and pepper to taste
plain yogurt to garnish (optional)
1. Cut the broccoli florets off the stalk and set aside. Cut the st...Read More »
- Disney Spoonful | In The Pantry | Fri, Dec 6, 2013 6:20 PM EST | CommentsBuñuelos are one of the most popular desserts during the holidays in a Mexican household. These cinnamon-sugar crisps are usually given as gifts or made at parties as a tasty dessert to enjoy with a hot cup of champurrado. Anyone can make buñuelos this holiday season. All you need are four simple ingredients to make your Navidad extra special!
Sugar, spice and everything nice.
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
6 (6-inch or fajita size) flour tortillas
oil for frying
1. On a large plate, combine sugar and cinnamon.
2. In large skillet or pan, add enough frying oil reach halfway up the sides of pan. Heat over medium heat. Test if the oil is ready for frying by frying a small piece of tortilla. Tortilla should sizzle immediately and turn golden brown in 2 minutes.
3. Carefully place each tortilla in hot oil until golen brown. Use tongs or slotted spoon to transfer each fried tortilla onto a paper towel lined plate to drain...Read More »
- In The Pantry | In The Pantry | Thu, Dec 5, 2013 2:16 PM EST | Comments
Whether you're a cooking novice or a master chef, a good chef's knife is the most important tool in your kitchen arsenal. This week on "In the Pantry," host Aida Mollenkamp shares five simple tips to properly care for your kitchen knives.
Store your knives properly . Shoving your knives into a drawer could damage them or, worse yet, cause you to get cut when you're trying to retrieve them. "Instead, you want to store them in a good knife block, under the countertop, or on one of those magnetic wall strips because then you have really easy access to your knife," advises Mollenkamp.
Wash and dry your knives by hand. Never put your knives in the dishwasher. Mollenkamp recommends washing knives in hot soapy water and then drying them thoroughly by hand to help avoid any rust or any spread of germs."
Make sure you're using the correct cutting surface. "You always want to cut on an actual cutting board," says Mollenkamp. "Don't ever, ever, ever cut...Read More »
Do you wash your chef's knives in the dishwasher?