- Sunset Magazine | In The Pantry | Mon, May 13, 2013 10:58 AM EDT | Comments
Cooking hard-boiled eggs is easy until you've had them come out green or labored over peeling them. Here are the secrets to getting them perfect every time....Read More »
10 variations on deviled eggs
Prick the rounded end of each egg with a push pin. (This releases a little air so they don't crack.) Note: Ultra-fresh eggs are difficult to prick. Let them sit in the fridge for about a week before cooking.
Bring to a boil
Cover eggs with cold water by about an inch and bring to a boil.
Remove from heat, cover pan, and let eggs stand 12 minutes.
Drain eggs, holding the pan lid ajar.
Shake eggs in pan to crack them all over.
Fill the pan with ice, add cold water, and let eggs sit about 10 minutes (this makes them easy to peel).
Peel off shells.
More instruction guides from Sunset:
How to brine chicken
How to make a no-cook tomato sauce
How to toss a pizza
Quick and easy jams
- Esquire.com | In The Pantry | Mon, May 13, 2013 1:57 PM EDT | Comments
Published in the May 2013 issue
Chef Michael Kaphan, Purdy's Farmer & the Fish, North Salem, New York
I'm a chef who grew up in the era just before the green-market revolution. Like so many others, my mother was a Birds Eye queen, and the Jolly Green Giant was her best friend, always hiding in the cupboard. So as I grew older and my passion for food grew, I wanted to come up with a simple, tasty, and healthy way to prepare garden or green-market vegetables. After many years of cooking, I find myself always returning to this one tried-and-true technique. It never fails me, and my guests always want to know how I did it. Simplicity, I tell them. The secret lies in the technique, and after a couple tries, you'll pick it right up. To use a restaurant phrase, it's done à la minute - "in a minute," or done to order. The goal is a reduced sauce clinging to vegetables that still have their picked-from-the-garden taste.
There's another phrase in professional kitchens: mise e...Read More »
- In The Pantry | In The Pantry | Mon, May 13, 2013 3:16 PM EDT | Comments
Monkey bread is a knotty-looking loaf of bread made from buttery balls of sweet dough glued together with caramel.
WHY THIS RECIPE WORKS
It might have a funny name, but monkey bread is a soft, sweet, sticky, ultra-cinnamony treat (its moniker probably refers to how it's pulled apart and stuffed into eager mouths). To expedite the rising and proofing of the dough, and ensure our bread had plenty of yeasty flavor, we used a good amount of instant yeast. Butter and milk helped keep the dough rich and moist, and a little sugar made the bread sweet enough to eat on its own. A dip in butter and cinnamon sugar gave the monkey bread a thick, caramel-like coating after its stint in the oven. And a drizzle of a simple glaze finished it off.
Serves 6 to 8
Make sure to use light brown sugar in the coating mix; dark brown sugar has a stronger molasses flavor that ca...Read More »
- Good Housekeeping | In The Pantry | Wed, May 8, 2013 11:05 AM EDT | CommentsIt's hard to resist the nutty goodness of a whole grain packed with protein. Here, 6 delicious recipes for the ever-so-healthy quinoa.
Pork and Pears with Quinoa
1. Pork and Pears with Quinoa
Pear and butternut squash work together to sweeten up this hearty pork dish. Sprinkle coriander over the heart-healthy quinoa for an extra kick. Get the recipe for Pork and Pears with Quinoa.
2. Hoisin-Glazed Salmon with Quinoa
This Asian-inspired dish calls for salmon, a Chinese five-spice mixture, and quinoa for a truly unique flavor. Don't forget to top your fish off with a spoonful of savory hoisin sauce before baking. Get the recipe for Hoisin-Glazed Salmon with Quinoa.
Related: Healthy Dinner Dishes
3. Turkey with White Bean Ragu
Trade in your beef ragu for this healthier turkey alternative. An Italian classic with a twist, this recipe is packed with fiber thanks to ingredients like white beans and quinoa. Get the recipe for Turkey with White Bean Ragu.
4. Grilled Salmon with Peaches
Cooking salmon over ...Read More »
- Oprah.com | In The Pantry | Tue, May 7, 2013 5:09 PM EDT | CommentsBy Lynn Andriani
Foodist author Darya Pino Rose started eating healthily while living as a grad student in San Francisco, one of the most expensive cities in the country. Here's how she did it.The Don't-Tell-Anybody Spice Rack Secret
Cost: $1.19 for an 8-ounce container
Attention veg-o-phobes: Rose has an insanely easy trick for making even broccoli taste great. Sprinkle a tiny bit of garlic salt on top. She learned about this supermarket staple--which is just a mixture of dried ground garlic, salt and an anti-caking agent such as calcium silicate--from a veggie burrito shop in Berkeley, Calif. "Their vegetables were always so good, and I finally figured out why--they sprinkled garlic salt on top," she says. Just don't confuse it with garlic powder, which is finer and easier to overdo.
RELATED: Dr. Oz's Biggest Supermarket Time and Money Savers
The Super Herb
Cost: Less than $2 for a bunch
We're not sure when, exactly, parsley got relegated to garnish status, but Rose says it deserves to ...Read More »
Do you wash your chef's knives in the dishwasher?