- Bon Appétit Magazine | In The Pantry | Mon, Nov 18, 2013 1:40 PM EST | Comments
Ah, popcorn. It's an endlessly customizable snack that's quite simply fun to eat. Make it with bacon and cashews if you're feeling like something salty,or mix it with caramel and almonds to satisfy a sweet tooth. Toss it in togarashi for cocktail hour, or grate some Parmesan over it for movie night. And while you don't need a microwave to make good popcorn, you do need to follow a few rules. Bon Appétit's senior food editor, Dawn Perry, was reminded of this herself when she burned a batch the other night.
So, in honor of Dawn, here are the things you are doing wrong-so stop doing them!
See more: 25 Ways to Use Sriracha1. FALSE: Only a High-Smoke-Point Oil Will Do
It might seem like only a peanut, canola, or grapeseed oil will work for popcorn, but actually, flavorful oils like olive or coconut oil-or even ghee-will work just fine. That's because of no. 2:
2. FALSE: High Heat = Faster...Read More »
Cooking You want to get things popping quickly, but you don't the kernels to burn. As soon
- Good Housekeeping | In The Pantry | Tue, Nov 19, 2013 10:59 AM EST | Comments
Spaghetti Pie with Prosciutto and Peas
Enhance the look of this delectable and economical dish with a garnish of fried, thinly sliced green onions.
Total Time: 40 min
Prep Time: 25 min
Cook Time: 15 min
Oven Temp: 350
- 8 ounce(s) thick spaghetti
- 4 large eggs
- 2 large egg whites
- 1 container(s) (15 ounces) part-skim ricotta cheese
- 3/4 cup(s) reduced-fat (2%) milk
- 1/8 teaspoon(s) ground nutmeg
- Salt and ground black pepper
- 1 tablespoon(s) margarine or butter
- 1 bunch(es) green onions cut into 1/4-inch pieces (about 1 cup)
- 1 cup(s) frozen peas
- 6 slice(s) thinly sliced prosciutto (about 3 ounces)
1. Preheat oven to 350 degrees F. Heat large covered saucepot of water to boiling over high heat. Add spaghetti and cook 2 minutes less than label directs.
2. Meanwhile, in medium bowl, whisk eggs, egg whites, ricotta, milk, nutmeg, 1/4 teaspoon salt, and 1/4 teasp...Read More »
- Good Housekeeping | In The Pantry | Mon, Nov 18, 2013 10:21 AM EST | Comments
Add one of these roasted veggie dishes to your holiday menu
Add one -- or more! -- of these roasted veggie dishes to your holiday dinner menu. Prepare vegetables (2 lbs. per recipe) as directed, then toss with 1 Tbsp. olive oil and roast at 450 degrees F on rimmed cookie sheet.
1. Brussels Sprouts
Roast halved sprouts 20 min. Toss with 1/4 c. finely chopped walnuts and 1 Tbsp. chopped parsley. Serves 8
Related: Chic (and Cheap!) Centerpieces
2. Turnips & Squash
Roast 1-in. chunks 35 min. Sprinkle with 1 Tbsp. chives. Serves 8
3. Broccoli & Cauliflower
Roast 2-in. florets 20 min. Sprinkle with 1/4 c. finely grated Parmesan cheese and 1 tsp. grated lemon. Serves 8
Related: How to Prepare a Perfect Turkey
4. Red Onions & Fennel
Toss 1/2-in. wedges with 1 tsp. chopped thyme leaves; 2 cloves garlic, thinly sliced; and 1/4 tsp. black pepper. Roast 30 min. Serves 8
Toss 1-in. chunks and 1 Tbsp. chopped rosemary leaves; roast 35 min. Serves 8
More from Good Housekeeping:Read More »
- In The Pantry | In The Pantry | Fri, Nov 15, 2013 1:31 PM EST | Comments
Did you know that you need only about 10 spices in your pantry to make almost any spice blend? This week on "In the Pantry," Aida Mollenkamp shows you how to make three spice blends that all start with the same base ingredients: onion powder, garlic powder, and smoked paprika.
Each of these three recipes makes about half a cup's worth of seasoning blends, says Mollenkamp. Mix them, put them in jars with tight-fitting lids, and "store them in a cool, dark place, and they will last for months. You could even make them for an easy holiday gift."
Taco Seasoning Blend
2 tablespoons chili powder
1 tablespoon ground pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon packed light brown sugar
1 tablespoon ground cumin
2 teaspoons ground smoked paprika
2 teaspoons dried oregano
1 teaspoon ground cayenne pepper
Add all of the spices to a small bowl and mix. Mollenkamp says she uses this blend not only for tacos but for fa...Read More »
- The Editors Of Eatingwell Magazine | In The Pantry | Mon, Nov 11, 2013 10:12 AM EST | Comments
My husband (lovingly) mocks me sometimes for being a wuss about spicy foods-no extra hot sauce for me, thanks. But these South Texas Steak Fajitas from EatingWell magazine are a hit for both of us. The marinade has all kinds of deliciously fresh ingredients, such as jalapeño peppers, onion, cilantro, beer and lime juice that give the steak layers of taste-bud-popping flavor. Plus it calls for a time-saving shortcut: using bottled Italian dressing to bring together the start of your marinade with just one ingredient. And this recipe is so convenient: you can marinate the meat the night before or in the morning. When you're ready to cook, everything goes on the grill for a few minutes, so by the time the tortillas are heated, the fajita fixin's are ready. Everyone can assemble their own dinner to their own taste, with just as much heat as makes them happy.
Don't Miss: Easy Mexican Food Favorites
South Texas Steak Fajitas...Read More »
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