How To Buy and Store Rhubarb Rhubarb is in season primarily from April to June in the U.S., but you can sometimes find it a little earlier or later than that. Look for stalks that are less than two inches in diameter and that are blemish-free and firm. You don’t have to peel them. Their color can range from green to pink to deep red. If the stalks have leaves, they should look fresh, not wilted....
While I love that salad, I find that heating oil in a wok (or even a small pot) is often more work than I want to do for a weeknight meal. So recently, I started making my own version. The flavors are essentially the same, but instead of rock sugar, I use some light brown sugar (which has a similar caramelly flavor). And in place of the dried chili, I use one of the best and most popular new condiments to hit American markets in recent years—jarred chili crisp....
When our son had the good sense to leave home after college, popsicles became obsolete in our kid-free zone. Silly me. It’s time for a comeback. Those cooling, refreshing treats are going to be in my freezer all summer! Why Make Homemade Yogurt Pops Of course, you could buy popsicles, but why? Why would you do that, when you can have a freezer full of all-natural, healthy treats on hand for when the temperature makes you want to lie down and take a long nap?...
Lots of leftovers, that’s what! This is a good thing. Leftover cooked turkey is wonderfully versatile. You can put it in soups, tacos, chili, sandwiches, or make something like this, a hearty turkey casserole. This casserole is loaded. You start with bacon and build from there. Onions, mushrooms, mashed sweet potatoes, Gruyere cheese—everything gets mixed in with the chopped up leftover turkey, spread into a casserole dish, top it with crushed saltines and butter, and bake....
But if you don’t have a thermometer handy, can’t you just look for juice that runs clear? Let’s talk about how to know when chicken is cooked and debunk a few myths while we’re at it. How to Check the Temperature of Cooked Chicken You know what’s not a myth? Checking the internal temperature of chicken. Period. Here’s how to do it properly. Use an instant-read digital thermometer. Check out our favorite digital thermometers here: Editors’ Picks: Instant-Read Digital Thermometers Insert the thermometer into the thickest part of the meat (click here for photos) and make sure the probe isn’t touching any bones, which can throw off the temperature....
You can make mozzarella sticks in your air fryer. And you—and any cheese-loving person you share them with—will be oh-so-happy that you did. It’s not hard, but it does take some careful attention to detail, so that you can have pizza shop-worthy mozzarella sticks in your very own kitchen, whenever you want. How Does the Air Fryer Work? So, the air fryer is a bit of magic. It’s basically a convection oven that sits on your countertop....
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There would be a lot of bowing and fussing—stuff I never fully understood as a young child. All that ritual in front of a bunch of dead relatives felt a little morbid to me. As an adult, of course, I understand that those rituals were to pay respect to the elders and to the generations before us. In a Confucian society, lineage was super important, and family was everything. As a child, I understood nothing of this....
My parents have three apple trees on which we grow 15 varieties of apples. So, we are always looking for quick and easy apple recipes. My mother started baking apple slices this way for an everyday dessert a few years ago, and it is what we have almost every night during apple season. How to Make Baked Apple Slices in the Microwave It’s so easy! All you have to do is toss some slices of peeled and cored apples with cinnamon and sugar and put them in the microwave for a few minutes....
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Whisk up an easy dumpling batter, add your vegetables, chicken, and broth to the pot, and you’re most of the way to a rib-sticking dinner. New to Instant Pot cooking? Start here! The Trick to Chicken and Dumplings in the Instant Pot Pressure cooking chicken and dumplings presents a bit of a challenge because thickened liquids either don’t come up to pressure at all, or they do, and you end up with scorching on the bottom of the pot....
Thank you for such a great question! I know a lot of folks get confused when choosing butter for a recipe. Many recipes call for unsalted but lately, I’m seeing more and more recipes using salted butter and … well, how to decide?! The simple answer is I do think unsalted is typically the best choice, and here’s why: As for as how the recipe will actually turn out, either choice is just fine!...
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My friend Garrett had a few extra pears from a baking adventure which I decided to poach in Marsala wine, with some sugar, star anise, cinnamon, and cloves. Star anise has a strong licorice flavor, so I was a little worried my poached pears would end up tasting like Good-n-Plenty. Fortunately, the other spices rose to the occasion and along with the Marsala infused the pears with a happy, spicy, delicious aroma....
Making this sheet pan gnocchi is a two-step affair. You start by roasting gnocchi, mushrooms, sausage, and whole cloves of garlic on a sheet pan. After about 30 minutes, you whisk the roasted garlic with lemon juice and olive oil, toss it with kale, and nestle the dressed leafy greens onto the sheet pan to finish cooking. With the pleasing combination of gnocchi, mushrooms, sausage, and kale, it’s the type of dish you’ll want to pluck straight from the sheet pan before it even lands in a serving bowl....
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Snickers Salad (aka Snicker Apple Salad) This Snicker Apple Salad is a fun recipe! You can surprise your guests and let them guess what that chewy, caramel, nutty, deliciousness is in the salad, or garnish with extra snickers bars on top. I was at a potluck dinner many years ago and this salad was on the buffet line. I had no idea what was in it, because everything was coated with Cool Whip....
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I’ve always been a fan of wild rice, and yes, I know it’s not actually a rice, nor, for the most part, is it wild. It’s an edible grass, and most of what we eat is farmed from the Upper Midwest to California, although real wild rice can be had if you look. Wild rice is nuttier, firmer and murkier-tasting than white or brown rice—perfect for game, especially turkey. And what better way to serve wild rice with turkey than as a dressing?...
