- Thu, Aug 22, 2013 3:40 PM EDT | Comments
Cilantro -- you either love it or hate it, but there's no denying that it is a powerful flavor. It's the herb that works overtime, marinating, saucing, and brightening even the simplest of dishes. It's the perfect herb for your late-August meals, for stretching out the flavors of summer as the days begin to get longer. Here are 10 tried-and-true recipes that use fresh cilantro to its fullest potential.
- In The Pantry | In The Pantry | Thu, Aug 22, 2013 1:05 PM EDT | Comments
If you're outfitting or updating your kitchen with new culinary gear, what are the essentials you can't cook without? This week on "In the Pantry," Aida Mollenkamp dishes up her tips on the pots, pans, utensils, and other indispensable kitchenware to make cooking and baking a breeze. "You're not going to be able to cook everything under the sun," said Mollenkamp, "but you will be able to cook probably 80 percent of your recipes with these things right here."...Read More »
A high-quality saucepan and frying pan. Mollenkamp recommends a seasoned cast-iron skillet because of its versatility in the kitchen. "You can do everything from sear to fry, to make sauces, to even baking in it," she said. And you'll want a good-sized saucepan, which you can use to make everything from a small amount of soup to a basic tomato sauce.
More on Shine: Hand-Washing Knives - Do I Really Have to Do That?
A sieve. Blanching vegetables, sifting flour, and draining pasta will be made easier if you use a sieve. Sieves come in a
- Thu, Aug 22, 2013 3:39 PM EDT | CommentsThe weather dictates the desserts we eat. In winter, we like like hearty warm desserts that soothe our bones from the biting wind outside. Heavy, like the clothes we bundle up in, is encouraged. In summer, we like desserts that are light, for those sweltering days where anything too hearty is our worst enemy. Light means cool, refreshing, and not too filling -- you know, so you always have room for s'mores later on.
- Martha Stewart | In The Pantry | Tue, Aug 20, 2013 12:58 PM EDT | CommentsWhat a Difference a Day Makes
Our food editors know a good idea when they see one. Over the years they've learned from each other and discovered lots of tricks, including this one: Some dishes are better when made ahead. Here's a roundup of some of our test kitchen experts' favorite foods that become just that much tastier the next day.
Yesterday's BraiseMeats braised in advance are a great boon when entertaining. They not only get us ahead but are actually better made ahead. It's simply a matter of the flavors' mingling, evolving, and heightening.Braised Pork Shoulder
Make an irresistible dinner (or three!) with a slow-cooked pork shoulder enriched with pancetta, Belgian ale, and earthy spices.Sleep with the Fishes
An overnight bath in broth gives lobster stew and seafood gumbo more nuance.Cioppino (Seafood Stew)
Impress your family with this famous San...Read More »
- Self Magazine | In The Pantry | Tue, Aug 20, 2013 4:39 PM EDT | Comments
by Sarah-Jane Bedwell
See more: Secrets To Firing Up Your Metabolism
1. Peanut Butter Banana Breakfast Burgers: Who says burgers can't be breakfast fare? You'd never know by tasting them, but these unique morning patties (pictured) are loaded with good-for-you add-ins like chickpeas (I know it sounds weird, but they're SUCH a good addition), banana, walnuts and peanut butter. Completed with fresh blueberries and slice of banana to top 'em off, we've found your new favorite burger. (Shake Shack not included.)
See more: 20 Superfoods For Weight Loss
2. Fried Egg Avocado Oatmeal: Swap out the usual cinnamon and sugar f...Read More »
What's your favorite holiday seasoning?