For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half. Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in ...
For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half. Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in ...
Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry. Season and serve. CHOW note: We tried this recipe with dried, grated, unsweetened coconut (available in health food stores), and it was delicious. Do not use sweetened shredded or flaked coconut.
Calling it the Perfect Cheeseburger is pretty bold, but we stand by it. Our burger is big, juicy, and seasoned right. Just a few rules to remember: 1. Gently pack the meat; if you overwork it, it can get dense and tough. 2. Meat shrinks when cooked, so form patties larger than the size of your buns. 3.
1 Place a martini glass in the freezer to chill, 10 minutes or longer. 2 Measure the gin and vermouth into a mixing glass. 3 Add ice and stir until chilled, about 30 seconds. 4 Strain into the chilled martini glass. 5 Rub the rim of the glass with the lemon twist, drop it into the martini, and serve.
You know pumpkin spice is the flavor of fall, but what’s actually in that pumpkin spice blend, and why does it work so well? We break it all down for a closer look. Pumpkin. Spice. Are there any other two words in the English language whose union is capable of conjuring such a rich sense of coziness?
The infamous Starbucks Pumpkin Spice Latte returned on August 27 this year (with a new Pumpkin Cream Cold Brew friend)—and Dunkin’ Donuts beat the competition by debuting their Pumpkin Spice products on August 21. Costco’s pumpkin pie is back already too. Now we’re halfway into September, which some would say is still too soon for all this PSL nonsense, but if you disagree, you’ll be ...
Hawaij is essential to the cuisine of Yemen and is also very popular in Israel, due to the large Yemenite community there. The currylike mixture is used liberally as a rub for grilled meat, poultry, seafood, and vegetables like eggplant, and may also be sprinkled into soups, stews, sauces, and rice.
A classic of 1950s Americana, Cheeseburger Pie is the most comforting of weeknight casseroles: sautéed onion and ground beef, baked under a simple batter of flour, baking powder, eggs, and milk and a rich topping of cheddar cheese. Serve it in thick wedges with an easy celery and romaine heart salad.
A traditional whole roast suckling pig recipe. More than just cooking a meal, roasting a suckling pig is an event. Oftentimes the pig is roasted in a wood-burning oven or outdoors, making it impractical for a lot of us.
Served with lemon soda or ginger ale, it becomes a Pimm’s Cup. Pimm’s No. 1 was created in the mid-18th century by English oyster bar owner James Pimm. The recipe is still a secret; supposedly, only six people know exactly how it is made. It has a dark, golden brown color, a medium body, and a taste of quinine, citrus fruits, and spice.
1 Heat the oven to 350°F and arrange a rack in the middle. Place the bread cubes in a large bowl. 2 In a small saucepan over medium-low heat, combine the olive oil, butter, and garlic. Heat until the butter melts and is just starting to foam, about 3 to 5 minutes. Season with a big pinch of salt, pour over the bread cubes, and toss to coat.
1 Heat a gas or charcoal grill to medium high (about 375°F). Arrange 2 foil-covered bricks on one side of the grill grate. Place 2 more foil-covered bricks opposite the others, about 10 inches away. Soak 8 wide, flat wooden skewers in water for at least 30 minutes.
This Sazerac cocktail recipe is a New Orleans favorite: rye whiskey, Peychaud’s Bitters, sugar, and absinthe, served neat with a lemon-peel twist.
This recipe is the real deal, tracing back to Victor “Trader Vic” Bergeron Jr. in the 1930s. It comes to us via Martin Cate, owner of Smuggler’s Cove in San Francisco. (Who based it on the recipe found in Jeff Berry’s book Beachbum Berry’s Sippin’ Safari.)See Cate demonstrate how to make it in our You’re Doing It All Wrong video.And read more about the history of the drink here.
When you look at your Crock Pot, what do you see bubbling inside? We see chili — the most basic, easy use for your slow cooker. It’s a protein-packed, savory, filling warm dish especially good for cold days.
Don’t pay extra for smoked fish at the store when you can make it at home. This smoked trout is delicious crumbled over salads. You can also swap it for clams in your next chowder or turn it into a pâté.. Special equipment: You’ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long heatproof tongs, matches or a lighter ...
An essential mix for southern Indian cooking. British manufacturers developed curry powders in an attempt to provide a ready-made spice mixture equivalent to the kari podi (podi means “powder”) that British colonists became accustomed to in southern India. Essential to the fiery cooking of southern India, sambar podi is the combination of spices that evolved into British-style curry powder.
But when a Bourbon Sour is made properly, and with the addition of an egg white, it’s easy to see why the drink’s such a classic. Game plan: You’ll need to make the Rich Simple Syrup before you begin. This recipe was featured as part of our Kentucky Derby Day menu.
Once you’ve successfully gotten your friends and family to enjoy hummus, it’s time to introduce a new bean to the repertoire.Just as easily whipped up in dip as the classic chickpeas, cannellinis combine here with a few simple ingredients for a satisfying appetizer at any party.
1 Melt the butter in a medium saucepan over medium heat until foaming. Add the leek, 1/2 teaspoon of the salt, and a pinch of pepper and cook, stirring occasionally, until softened, about 3 minutes. 2 Add the broth, remaining 1 1/2 teaspoons salt, and measured pepper and bring to a boil. Add the peas and bring to a boil again.