- Food52 | In The Pantry | Fri, Nov 8, 2013 11:03 AM EST | Comments
It's always more fun to DIY. Every week, on Food52, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
Sweet potato chips are one of those things that we always have around because my mother will always, always pick me up a bag when she's in some health food store or alternative grocery shop (or is it shoppe?). I love sweet potatoes, but most sweet potato chips are just okay. Considering that these snacks are generally deep fried and heavily salted, I guess I'm just expecting a little something more. Making them myself seemed like a viable way to solve some issues. Here are some of my findings:
Commercial chips are too thick for my taste and often still have the peel on, which I find distracting in a textural sense. I peel mine and slice them on a mandolin to a thickness that is somewhere between 1/8 inch and "p...Read More »
- Disney Spoonful | In The Pantry | Fri, Nov 8, 2013 4:35 PM EST | CommentsThis chicken dish provides another great option for fresh cranberries. It has just the right blend of sweet and savory, with a slight tang from the Dijon mustard. Serve with wild rice and a green vegetable for a perfect meal.
Autumn isn't just about turkey!
1 Tablespoon cooking oil
4 boneless, skinless chicken breast fillets
1 cup sweetened dried cranberries
1/2 cup apple juice
1/2 cup chicken stock
1/4 cup all-purpose flour
1/2 teaspoon Kosher salt
1/2 teaspoon coarse-grind black pepper
1 Tablespoon Dijon mustard
1. Combine cranberries, apple juice and chicken stock in a small bowl. Set aside.
2. In a gallon-sized plastic bag with zip top, mix flour, salt and pepper. Toss chicken breasts into bag and shake well until each breast is coated evenly with flour.
3.Heat oil in a medium skillet over medium-high heat. Once oil is hot add chicken and cook for 5 minutes each side. Remove c...Read More »
- Yumsugar | In The Pantry | Wed, Nov 6, 2013 8:04 PM EST | CommentsSource: The Basics: Roasted Butternut Squash
Butternut squash is incredibly versatile; it lends an autumnal, pumpkin-y flavor to everything from salad to soup to macaroni and cheese. Unlike the seasonal produce of Summer, many cold-weather vegetables cannot be enjoyed raw. However, once you know the simple steps to roasting butternut squash, you can put it to use in just about anything.
The roasted chunks can be tossed with arugula and white beans. Or, blitz the squash in a food processor, and use the puree to make lasagna. Not only are there unlimited ways to cook with roasted squash, there are also plenty of ways to season it. Fresh sage, thyme, or rosemary add an earthiness to the squash, while honey or maple syrup caramelizes the flesh. Doesn't experimenting with different flavorings and preparations sound like fun? To get started, check out our basic recipe for roasted squash.
More from POPSUGAR Food: An "Aww"-Worthy Thanksgiving Side
From POPSUGAR FoodRoasted Butternut Squash
- Good Housekeeping | Everything Guide to Entertaining | Fri, Nov 22, 2013 9:01 PM EST | Comments
Don't make these mistakes with your mashed potatoes.
Everyone looks forward to the sides at Thanksgiving -- they're the best part, after all! But no one's going to reach for seconds of the mashed potatoes if they're gluey or cold or tasteless. Start out with your favorite recipe, avoid the seven pitfalls below, and your guests will be begging you to make the spuds every year!
1. Using the wrong type of potatoes
Choose higher starch potatoes (like Russets or Yukon golds) for the fluffiest, smoothest mash. They also absorb flavorings more easily. Waxy potatoes (such as red or white varieties) require more mashing to become creamy, which could lead to the dreaded "potato paste".
2. Not salting the water
When potatoes cook, the starch granules swell and absorb water and salt, if you've added it. You won't need to add as much at the end, and your final product will be well-seasoned, not bland.
3. Starting them in hot water...Read More »
Cover them with cold water, add salt, then
- In The Pantry | In The Pantry | Fri, Nov 8, 2013 10:52 PM EST | Comments
Your morning cup of joe may be in jeopardy! This week on "In the Pantry" Aida Mollenkamp shares six tips that can help you make the perfect cup of coffee.
1. Read the roast date on the coffee beans. "Coffee doesn't last forever, so you want to use your beans within two weeks of them being roasted," says Mollenkamp.
2. Use the proper amount of coffee grounds. The recommended ratio is 1 tablespoon of ground beans per 1 cup of water.
3. Use whole beans. Mollenkamp says you'll lose coffee flavor by purchasing ground coffee or grinding your beans the night before you use them. Purchase whole coffee beans, get a really good coffee grinder, and grind right before you brew....Read More »
4. Store your coffee beans properly. "Humidity [and] extreme temperatures are the absolute enemy of coffee," says Mollenkamp. Don't store your coffee in the freezer. Instead, place the coffee beans in a sealed, airtight container to h
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