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So whenever I’m in New England in the summer (according to my local friends, summer is the best time for lobsters, they’re more plentiful and therefore less expensive) I make a point to have some. Now, there are many ways to cook lobster, and probably just as many ways to eat them. Boiling is the most straightforward way to cook lobster, though you can easily steam them too. I like my lobster dipped in hot melted butter, so that’s what is presented here....

Buttermilk Chicken Marinade - The Secret to Great Fried Chicken! The secret? Buttermilk! Buttermilk is lightly acidic. Soaking the chicken overnight in buttermilk helps tenderize it, and the chicken stays tender when you fry it. The Best Pan for Frying Chicken Many recipes call for frying chicken in a cast iron frying pan. Sometimes, we use one of our trusty cast iron pans, and sometimes, a hard anodized aluminum pan. Cast iron tends to be quite heavy....

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Turn Tacos Into a Dinner Salad! This recipe takes fish tacos, deconstructs them, and turns them into a salad. While fish tacos are often served in soft tortillas, in this case you get a bonus crunch in the form of tortilla chips. The chips can be used to scoop up delightfully messy bites of this salad, or crushed lightly and sprinkled on top. Or both! This salad has so much going on in terms of color, texture and taste....

What’s the History of the Gimlet? Like every other classic cocktail, the gimlet comes with a handful of competing origin stories. The most credible is its creation, in the 1880s, at the hands of Royal Navy surgeon Sir Thomas Gimlette, who encouraged his mates to take their gin rations with a healthy dash of scurvy-preventing lime juice. Lauchlin Rose’s lime juice cordial, invented just a decade earlier, helped make that possible, at the same time sweetening the drink and preserving the citrus....

If you’ve had cake pops before, then you know why they’re a tried-and-true favorite. Once you’ve tried them, you’ll see why these little gems of joy need to be at every celebratory occasion under the sun! I’m going to walk you through making them step-by-step. What Are Cake Pops? Cake pops are a soft and sweet mixture of crumbled cake and frosting. You roll that mixture into a ball, then dip it in chocolate and add sprinkles!...

What Is Ginger? First of all, ginger isn’t really a root. It’s the rhizome (or swollen underground stem) of a tropical plant. Ginger rhizomes grow in sprawling formations, leading to the market term “hand of ginger” for a large, knobby cluster. You can buy ginger fresh or dried. Dried ginger is usually ground, but sometimes it’s sold in intact individual dried segments. When shopping, look for ginger root that’s firm, not shriveled....

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Here is a mango chicken curry I whipped up the other day. I love it, but my father thinks it’s a little on the sweet side, so feel free to reduce the amount of mango the recipe calls for if you want a little less sweet. Or add a little more vinegar. The amounts are approximate, feel free to experiment! Our mango chicken curry uses fresh mangoes, full-fat coconut milk for richness, ginger, curry powder, cumin, and vinegar to offset the sweetness of the mango....

I’ve never tasted any turkey stuffing that has come close to as good as my mom’s. It includes cubed French bread toasted in butter, walnuts, onions, celery, apples, green olives, and is made on the stovetop. To Stuff or Not Stuff the Turkey? Years ago we used to cook the turkey with the stuffing inside. (That’s why it’s called “stuffing,” right?) That said, these days we cook the stuffing separately from the turkey....

Perfect Baked Potato This recipe may seem a little basic. However, sometimes it is good to get back to the basics! Not all baked potato recipes are created equal. You know how sometimes when you make homemade baked potatoes they end up kind of gummy? Follow this simple method and never have that problem again! This recipe produces potatoes with crispy, salty outsides and soft, fluffy insides. Time to Toss the Tinfoil I know you always wrap your potatoes in foil, but that ends now!...

Video: How To Make Perfect Pie Crust There are many different ways to make a pie crust. Every baker I know seems to have their favorite recipe or trick. The most classic pie or pastry crust is made with butter. That one can take some practice to master, because if you handle it too much it will end up tough. A more forgiving pie crust is one that is made with a mixture of butter and shortening....

First, you need to start with good quality “dry packed” scallops, or natural scallops, not “wet packed” that are soaked in preservatives. The scallops should be fresh and sweet smelling, not fishy, or you are buying scallops that are past their use-by date. To get a good sear, you need a strong burner, and a relatively stick-free pan that can withstand the heat, such as a well-seasoned cast iron pan, or a hard anodized aluminum pan....

Banchan in Korean means side dishes. It’s a constant and essential part of how Koreans eat daily. In Korean restaurants, banchan are often served gratis (with free refills no less). They arrive in small plates, clattering onto the table as they’re laid out by the server. At home, one or two banchan can be served with rice and sheets of roasted seaweed as a light meal, or as sides to a more substantial meal....

Migas in Spanish literally mean crumbs, and the Spanish ‘migas del pastor’ is associated with a shepherd’s dish of combining the fried crumbs with whatever meat or vegetables might be at hand. You can find both Mexican and Tex-Mex style migas but they are not the same as Spanish Migas. My version of Spanish Migas is made with softened peppers, tomatoes, and asparagus infused with the meaty flavors of bacon and dry-cured chorizo then crowned with a fried egg all while dotted with torn pieces of toasty bread....

These muffins make a great grab-and-go breakfast or a healthy afternoon snack. They are also grain-free and very nutritious! I used a small pie pumpkin in these muffins, though you could use any hard winter squash or carrots. Just avoid pumpkin puree because the muffins will end up too wet. (Also avoid the giant pumpkins used for carving jack-o-lanterns; those aren’t very tasty!) If Paleo baking feels daunting, this is a great recipe to start with....

This watermelon granita is an icy, refreshing treat that is at once light and satiating. It’s sweet without being cloyingly so, and has a fresh, bright, lightly acidic taste. A watermelon granita is the perfect ending to a barbecue or cookout meal, makes for an excellent mid-afternoon chilled treat, and even works as a frozen cocktail base. It’s kid friendly, but also sophisticated enough to serve for a dinner party....

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