If you keep frozen chicken breasts or thighs on hand, you can always have some protein ready in a pinch, making dinner prep that much easier. Water Is Your Friend I’ve found that frozen chicken cooks up best when it’s at least halfway submerged in liquid. This can be either water or broth— just make sure you lay the pieces in the bottom of the pot in a single layer and add at least a cup of liquid....
And the tomatoes. Beefsteak tomatoes, early girls, heirlooms, plum tomatoes, not to mention the little ones like sun golds. Anyway, the heat has come, the garden has finally started to act like summer, and this classic Tuscan bread salad is a perfect thing to make with the bounty. What Is Panzanella Salad? Panzanella is really a way to use up crusty bread that has gotten hard and to celebrate perfect summer tomatoes....
This is a twist on the classic coleslaw. Rather than use vinegar, I use a little pickle juice to give my slaw some tang and stir in some chopped pickles as well. It cuts through the richness of a BBQ chicken sandwich! Double the Pickle, Double the Fun! In addition to using pickle juice in place of the traditional vinegar for this slaw, we also add about a half-cup of chopped pickles....
My favorite kind is a potato and onion knish with a heavy seasoning of black pepper. They appear at luncheons, Friday night dinners, brunches, or on the go with a dollop of deli mustard. No matter the filling, knishes taste like comfort and remind me of sharing a meal with my grandparents. A Rich History Knishes have been quintessential New York street food for nearly 100 years, appearing on the menus of every Jewish deli and stacked high on street carts dotting the city....
Most varieties are too sour and astringent raw, and will make your mouth pucker if you attempt to eat them without cooking them first. They are however, lovely cooked, and make the most beautiful rose-colored jelly. They’re also loaded with natural pectin, so you don’t need to add any additional pectin to the jelly making process. For many years my friend George had a quince tree in his yard, and every year he made a batch or two of quince jelly....
So good! Like seriously good. My sweetheart took one tentative bite and then devoured the rest. I’ve made it 3 times already this week. Morel Mushrooms Have you ever cooked with or foraged for morel mushrooms? Morels are exquisite spring mushrooms with an unusual and distinctive honeycomb appearance. In the mushroom foraging world, morels are considered a good “beginner” mushroom because they are so easy to identify. Morels pop up in old orchards and sometimes in freshly laid garden mulch (I often find morels in our former-orchard yard)....
You can actually taste the wonderful flavor of sweet potato in this pie, which is only enhanced, not supplanted by the additions of cinnamon, nutmeg, ginger, and vanilla. Add a Splash of Bourbon We’ve also added a splash of bourbon to the filling (of course, right?). You can skip the bourbon if you want, but if you have some bourbon in the house, by all means use it. How to Make Sweet Potato Pie Making sweet potato pie is a two part process: First, roast the sweet potatoes in the oven....
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Everyone dug in with relish, yumming at the delicious flavors—salty Kalamata olives, juicy artichokes, oozy mozzarella, sharp red onions, and sweet yellow bell peppers scattered over a thin blanket of tomato sauce. This recipe is a blueprint for a classic vegetarian pizza, like the one you get from your local casual pizza joint. This colorful and utterly irresistible pizza should get you started on your own path to vegetable heaven....
I think you know where I’m going here…air fryer to the rescue! What Is a Wonton? Wontons are a type of Chinese dumpling made with a thin wonton wrapper and a filling. The wrappers come in two main shapes: circles or squares. These days most grocery stores carry at least one brand of wonton wrapper, although you might have to ask around to find them. Since wonton wrappers have to be refrigerated, check the deli section or the prepared veggie area first....
Never mind. Unlike her, I am all about seizing the (summer) day, and this one-pan recipe for halibut with loads of fresh vegetables does that for me. A Quick and Colorful Dinner! It’s colorful. It’s quick. It’s full of flavor and light but satisfying for these last days of warm weather. Plus there’s only one pan to wash at the end of the meal. Who doesn’t get excited about that?...
Broccoli and cheese is a combo that can even convince picky eaters to eat some vegetables and it pairs extremely well with a buttery pastry. Kids will love them, adults will feel like a kid—basically, everyone wins. They’re flaky, cheesy, garlicky—best of all, they’re easy. If you can remember to stick the puff pastry in the fridge to thaw in the morning, then they’re even quick enough for a weeknight....
What Is Souvlaki? Souvlaki — small pieces of meat or vegetables grilled on skewers – are popular all over Greece and often served with warm flatbread. Top this with a tangy yogurt sauce and a riot of fresh vegetables and you’ve got a knockout dinner. This is fast food at its finest: simple, delicious and healthy! Eat them by folding the flatbread in half around the chicken and chowing down. I’ve added Maras, or Marash, pepper to the chicken marinade to introduce you to a new flavor....
When someone presents truly fresh fish to you, there really isn’t a “save it for another day” option. The thing to do is to keep it chilled and cook it as soon as you can. Save for tomorrow? Fuggetaboutit. Fresh fish should be cooked the day you get it. Now, according to my favorite grilling experts, Andrew Schloss and David Joachim (Mastering the Grill, excellent book, must have if you are into grilling), wild salmon is great to grill whole, and easier to do so than farmed salmon, because it tends to be thinner, easier to cook through without getting dried out on the edges....
You can choose to add the extra cream or not. You can purée the soup as directed for a smooth soup, or just a few pulses for something more chunky and rustic. Experiment as well with herbs or added cheeses. Suggestions from readers include using coriander (cilantro) instead of parsley, or adding some shredded Gouda. Reduce heat. Cover and simmer 25 minutes or until vegetables are very tender. Season to taste with salt....
With this method for refrigerator pickles, you don’t need to get out the canning equipment or have any special pickling know-how. They’re made with a simple brine and pickle in just 24 hours right in the fridge. They’ll keep for up to 1 month—if they last that long! Video: How to Make Easy Refrigerator Pickles The Best Pickling Spice Blend You can make your own pickling spice blend, or use a store-bought blend....
Homemade Vanilla Extract Anyone who has made vanilla at home will tell you it is the ONLY way to go. Pure homemade vanilla extract is second to none, and the best part is: It’s SO EASY to do! It just takes 2 ingredients and a little patience (ok, a lot of patience, but it’s worth it).The secret to over-the-top delicious vanilla is using Tahitian vanilla beans. They are so rich and fragrant and they make the best vanilla....
We use them in so much of our cooking that I’ve taken to even pickling my own. For the last year I’ve been searching for a recipe for jalapeño jelly that didn’t rely on food dye or commercial pectin, but to no avail. So, with some experimentation, I’ve come up with the following recipe which uses apple jelly made from Granny Smith apples (the tart, green apples) as a base, and cranberries for color....
During a trip through China, I ate a lot of life-changing food—homemade noodles in beef sauce, spicy lotus root with ginger, Sandouping-style boiled peanuts, deep-fried river shrimp with garlic, and the list goes on. Whenever I happened upon a dish I particularly liked, I took plenty of notes so that I could re-create it back home. A Simple Mushroom Stir-Fry While in Beijing and Xi’an, I noticed that much of the food there was sweeter than in the rest of China....
Here’s a quick and easy recipe for Italian peperonata, or sautéed peppers and onions with fresh plum tomatoes, garlic, and basil. This is one of those “I almost ate the whole batch” dishes, only reluctantly shared with my parents who agreed they were terrific. How to Sauté Onions and Peppers Peperonata recipes come in many versions; some get cooked a good long time, some get cooked with potatoes, or without tomatoes....
