Blog Posts by Epicurious.com

  • A Sweet New Year: Our Guide to Honey

    Photo by GourmetPhoto by Gourmet



    By
    Epicurious.com

    Honey is an ancient ingredient in Jewish New Year celebrations; a lovely culinary symbol of the sweet year ahead. So this holiday season, why not give it center stage by serving several interesting varieties for your guests to taste? In the following excerpt from her book, Jewish Holiday Style, author Rita Milos Brownstein explains the basics. We've also added a brief primer on different types of honey.

    See also: 5 Mistakes Parents Make When Feeding their Kids

    Honey Basics

    Why Honey is Kosher
    Stump your kosher-conversant friends with the fact that honey is the only kosher food that comes from a nonkosher animal. The reason for this? The bee is concentrating flower nectar into honey for the hive-honey is not a product of the bee's body. [However, note that some unfiltered varieties of honey are not kosher due to small amounts of other materials present. If this is of concern to you, consult a religious authority for more information.

    How to Handle Honey

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  • A Traditional Rosh Hashanah Dinner

    Grandman Ethel's Brisket with Tzimmes. Photo by Romulo YanesGrandman Ethel's Brisket with Tzimmes. Photo by Romulo Yanes




    By
    Epicurious.com

    Grandma Ethel's Brisket with Tzimmes


    Everything is approximate with brisket and tzimmes, since some people can't stand prunes and others want nothing but. The amounts listed below are estimates; feel free to change them. Though Karen Stabiner calls for first-cut brisket, which is relatively lean, we prefer the more evenly marbled second cut for moister, more succulent meat. -By Karen Stabiner

    See also: 5 Mistakes Parents Make When Feeding their Kids


    yield: Makes 8 to 10 servings
    active time: 50 min
    total time: 22 1/2 hr (includes making stock and chilling brisket)

    Ingredients
    • 1 (6- to 7-lb) first-cut brisket
    • 1 3/4 teaspoons salt
    • 1 teaspoon black pepper
    • 3 tablespoons olive oil
    • 4 cups brown chicken stock or reconstituted brown chicken demi-glace
    • 3/4 cup Sherry vinegar
    • 2 lb carrots, peeled and cut crosswise into 2-inch-long pieces
    • 4 medium sweet potatoes, peeled and cut into 2-inch pieces
    • 2 3/4 cups dried pitted prunes

    Preparation
    Put oven

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  • 5 Great Fall Soups

    French onion soup. Photo by Romulo YanesFrench onion soup. Photo by Romulo Yanes



    By Joanne Camas, Epicurious.com

    There's a chill in the air, and that means it's time to reach up and grab the stockpot from the top shelf, ready for soup action.

    Here, five delicious recipes to set simmering soon. Each has great reviews from Epicurious members and features the best the season has to offer.

    See also: 5 Mistakes Parents Make When Feeding their Kids

    French Onion Soup (pictured)
    Caramelized onions and a splash of brandy add rich flavor.

    Yield: Makes 4 servings
    Active time: 40 minutes
    Total time: 40 minutes

    To speed up this classic soup without sacrificing its soulful flavor, simply caramelize the onions in a dry nonstick skillet (be sure to use one with a silicone surface designed for use over high heat, not Teflon), and use good-quality beef stock, preferably one that is low in salt.

    Ingredients
    • 2 medium onions, finely chopped
    • 1 tablespoon unsalted butter
    • 1 tablespoon Calvados, Applejack, or other brandy
    • 4 cups low-salt beef stock
    • Kosher salt and

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  • Dinner in 5 Minutes: Fact or Fiction?

    GourmetGourmet
    By Joanne Camas


    In our house, weeknight dinners are a speedy affair. That said, we do spend at least half an hour cooking each evening. I was surprised to find a Five-Minute Food feature on the Daily Telegraph website. Five minutes?!

    See also: 5 Mistakes Parents Make When Feeding their Kids

    The recipe I stumbled on is for Chicken with Garlic Cream Cheese Sauce, and they say you can also make a good curry and a variety of fish dishes in just a handful of minutes.

    But are such speedy recipes keepers? I asked Kemp Minifie, senior editor of Gourmet Live, who is constantly dreaming up and researching recipes.

    Do you think five-minute recipes can be good?
    A steak with good sea salt and freshly cracked black pepper is a wonderful thing, as is a flattened skinless boneless chicken breast quickly sautéed and seasoned with lemon juice and capers. So yes, some five-minute recipes can be good, but the very nature of such a short time implies you are limited on the number of ingredients. To get

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  • Quick and Easy Sea Bass in Papillote






    By Epicurious.com

    Traditional papillote takes time and requires origami-like folding. Here, we use foil to make a no-mess pouch; the fish becomes infused with the flavors of tomato, capers, garlic, and lemon.

    See also: 5 Mistakes Parents Make When Feeding their Kids

    Yield: Makes 4 servings
    Active time: 15 min
    Total time: 30 min

    Ingredients

    • 3 tablespoons extra-virgin olive oil
    • 4 (6-ounce) fillets black sea bass or striped bass (1/2 to 1 1/4 inches thick) with skin
    • 3/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 8 thin lemon slices (less than 3/4 inch thick; from 1 large lemon)
    • 8 sprigs fresh thyme
    • 2 garlic cloves, very thinly sliced
    • 12 cherry or grape tomatoes, halved
    • 1 1/2 tablespoons drained bottled capers

    Preparation

    Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.

    Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in

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  • Tasty Fall Desserts

    By Epicurious.com



    Embrace the cooler weather with these sweet treats that are bound to warm you up inside. Get more recipes here.

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  • TV Dinners: How I Met Your Mother Menu and Party Plan

    By Joanna Rothkopf, Epicurious.com

    Ingredients: Four of your closest friends, an eight-track of Robin Sparkles' hit, "Let's Go to the Mall," and an outrageously large Champagne bottle that's been saved for such an occasion

    See also: 5 Mistakes Parents Make When Feeding their Kids

    Preparation: Use tasteful faux-wood paneling and a rented restaurant booth to transform your living room into a makeshift MacLaren's Pub. Hire a Wendy-the-Waitress look-alike to serve dinner and then suit up! Because suits are awesome and so is this party.

    Yield: A legen-dary celebration of all things Mosby, Eriksen, Aldrin, Scherbatsky, and Stinson

    The Menu: This multicourse dinner features classic bar staples. The gang is often seen gathered around their usual table at MacLaren's, so increase the authenticity of the experience by playing restaurant: Have everyone place their orders, and then present the dishes to each guest.

    Begin the meal by bro-in' out with Scotch and cigars, followed by a plate of

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  • Dinner in 30 Minutes: Pasta with Sun Gold Tomatoes


    By Mario Batali
    , Epicurious.com

    New York City's Italian impresario Mario Batali likes to use Sun Gold tomatoes-a sweet, slightly tannic variety of cherry tomato-to make this dish. Any good cherry or grape tomatoes, or a chopped large tomato, will work, too. Be sure to cook the tomatoes down until they've released all of their juices.

    See also: 5 Mistakes Parents Make When Feeding their Kids

    Ingredients
    • 4 tablespoons extra-virgin olive oil, divided
    • 8 ounces Sun Gold or cherry tomatoes
    • 2 garlic cloves, thinly sliced
    • 1/4 teaspoon crushed red pepper flakes
    • Kosher salt
    • 6 ounces capellini, spaghetti, or bucatini
    • 3/4 cup finely grated Pecorino or Parmesan
    • 8 medium fresh basil leaves, torn into pieces
    • Toasted breadcrumbs (for garnish; optional)

    Preparation
    Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst,

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  • What are your favorite fall foods?



    By Joanne Camas,
    Epicurious.com

    Living in the northeastern part of the U.S., I'm able to enjoy seasonal foods while still deriving guilty pleasure from eating a few nonlocal foods year-round.

    See also: 5 Mistakes Parents Make When Feeding their Kids

    I love this time of year. Chilly breezes at night make me smile, realizing that fall's just around the corner, along with crispy, juicy, crunchy apples, pumpkins and squash for hearty soups, and a return to the word "braised." Pies and berries? Yes, please.

    Check out our nifty Seasonal Ingredient Map to find out what's at its peak where you live, along with delicious recipes to highlight local fruit and vegetables. We also have a slew of healthy harvest recipes.

    See also: The 10 Best Bagel Shops in America

    What foods do you look forward to when fall rolls around? Or do you live somewhere without a switch of seasons?

    Try something new by making this rich and flakey entree:

    Kale, Butternut Squash, and Pancetta Pie

    yield: Makes 6

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  • Healthy Slimmed-Down Sweets


    By Tanya Steel, Epicurious.com

    Yesterday the International Diabetes Federation reported that the number of people worldwide with the disease is 366 million, up from 285 million in 2009; it is forecasted that 500 million will have the disease in the coming years. With someone dying from diabetes every seven seconds, it is now truly a global epidemic, one that is directly attributable to obesity rates and inactivity: Type 1 diabetes is growing at a much slower rate than Type 2.

    See also: 5 Mistakes Parents Make When Feeding their Kids

    A special United Nations General Assembly will be held next week to address the topic and develop a formal plan of action that will include education, funding for medication, and potentially new regulations for food manufacturers. This is especially important for the poorest countries, where healthy food sells for a high premium.

    What can you do to prevent diabetes? Maintain a healthy weight and active lifestyle, and limit foods high in sugar and fats.

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