Posts

It cooks faster, has crispy golden buttery skin, and your turkey is going to be so amazing it’s going to be remembered for years to come!!! What you need to know 10 years ago, dry brining was still relatively unknown but these days it’s a pretty broadly known fact that dry brining yields superior results to wet brining as well as being far more practical. Because I want to arm you with everything you need to make the ultimate perfect roast turkey, this is a fairly long post, covering off on (hopefully!...

This tasty sugar-free version is sweetened with stevia and flavored with vanilla extract. You can use a powdered sweetener if you prefer. If you’ve never tried making homemade cranberry sauce, you’re in for a pleasant surprise. It’s a truly easy recipe to make - it requires just three ingredients and is ready in about 30 minutes. This particular version is sweetened with stevia. The tartness of the fruit does come through, so I recommend tasting it when it’s done and adding more sweetener if you want it sweeter....

Kimchi jjigae means kimchi stew in Korean. It’s a dish made in Korean homes and restaurants to use up surplus kimchi. While the stew can be made mild, it’s meant to be as spicy as it is vibrant red. Thick slabs of firm tofu are gently bathed atop a stew infused with gochujang (Korean chili paste) and gochugaru (Korean chili flakes) then finished sliced scallions. Though not traditional, I like to garnish the stew with sesame oil and sesame seeds just before serving....

What is lemongrass and where do I find it? Lemongrass is a grass…it has a long thick stem and a grassy top, although when you find it at the grocery store it will mostly just look like a long stalk. It’s an herb and can be used in various ways. When you use it for cooking, you remove the tough outer shell and just cook with the inner stalk. We either mince it on a microplane or use it in a sauce/marinade made in our food processor like in this lemongrass chicken....

You don’t need to invite an entire soccer team over to have a reason to make this cheesy lasagna with chunky sausage and a rustic tomato sauce. I’ve downsized the mega-version of lasagna, thanks to my new best friend: the loaf pan! This Loaf Plan Lasagna is the perfect small-batch size to feed one, two, or three people. We all know lasagna is comfort food that comes with a hefty time and labor price tag and a big pan to wash....

this recipe These deviled eggs turned out so great, they disappeared off the plate in no time and had everyone asking what was in them! So if you are looking for a new paleo appetizer, give these mayo free deviled eggs a try. We’re sure you’ll love the mix of creamy avocado combined with the crispy and salty prosciutto. Your holiday guests are sure to enjoy them too. Since these have avocado in them, they will turn brown if you let them sit too long....

The tea was lovely — light, lemony, minty. After we finished it, my curiosity got the best of me and I started fishing out the leaves from the pot, wondering what was in this tea anyway? Our server noticed this odd behavior and quickly came to the table offering to provide us with fresh leaves. “These leaves here are mint, but what are these long green ones?” I asked. “Lemon verbena,” was the answer and she happily addressed my battery of questions about this herb....

Stir it with a little yogurt and rice vinegar for a quick and lovely salad dressing, or mix it with sake and toss it with stir-fried vegetables. This recipe of salmon fillets with a miso glaze couldn’t be easier. The strong flavor of the salmon holds up beautifully with the sweet and salty miso glaze. How To Make Miso Glazed Salmon To make, you just mix miso, some sake and soy sauce into a marinade, coat the fillets, and let the salmon marinate while working on the rest of the meal....

There are a ton of variations to this recipe circulating. Veggies? Ranch Seasoning? Au Jus Mix? Gravy? Don’t let yourself get stuck in a “traditional pot roast” box, feel free to experiment with variations to this delicious classic recipe! Best cuts of meat for Mississippi pot roast: Chuck Roast – tender, falls apart when finished and easily shreddedRound Roast (bottom round, top round) – lean and easy to sliceBeef Brisket – fattier option that gets super tender, but can still be sliced for serving For a completely different flavor, give this recipe a try with a pork butt or shoulder roast....

The Incredible Hulk of molasses cookies. Highly spiced with cinnamon, allspice, cloves, vanilla, and of course ginger, and sweetened with sugar and rich molasses, these are the best crinkle cookies, for holidays or anytime of the year. This recipe for these cookies is barely adapted from Cook’s Illustrated’s Best Recipe Cookbook, and is one of our favorites! Here’s a hint on preparation - don’t reduce the amount of sugar, the cookies won’t be chewy if you do (I found this out the hard way and had to make a second batch)....

How is it that carrot cake is so often left behind, while everyone around us is chowing down on white or chocolate cake? We get it, there are carrots in your cake and some people find that strange. But please, listen closely because we are here to tell you all that carrot cake is absolutely delicious. It’s tastes like a spiced cake, which is already amazing on its own, and adding that cream cheese frosting on top makes this SO much better than a standard white or chocolate cake....

Some people may not quite understand the bundt cake design and why there is a hole in their cake, but bundt cakes have been wildly popular since the 1950s. Bundt cakes don’t share a common recipe, and are simply all about the common shape and design. Whether you’re a chocolate lover or not, we’re sure you’re going to love the most amazing chocolate bundt cake. Greasing Your Pans: You want to be sure to thoroughly grease and flour your bundt cake pans....

What Kind Of Carrots Should I Use? We like using fresh, full-sized carrots for this recipe. You can also use pre-cut baby carrots or frozen carrots. Whatever type of carrots you use, you’ll just want to make sure that they are all the same size. It helps to ensure that they cook evenly. Troubleshooting: Why Are My Carrots Mushy? If you keep a close eye on the cooking time, you shouldn’t end up with mushy carrots....

How To Make Risotto It takes about 25 minutes of careful stirring, and every few minutes adding a half cup of hot stock to the rice, as the rice slowly absorbs the liquid it’s in. For this mushroom risotto, mushrooms are sautéed first, then cooked in brandy (or vermouth). Arborio (or any other kind of risotto rice) is cooked slowly with stock and when done, you stir in some freshly grated Parmesan cheese....

Great crepes are all about getting the batter right. I find that the best and easiest way to make a perfect batter is using a blender. No lumps, no tearing when you flip, with just 10 seconds of whizzing! It’s a breeze to make crepes if you get the batter right. Too thin, and the crepes tear easily when you flip them. Too thick, then the batter is difficult to swirl around to coat the pan to make thin crepes....

One Pot Chicken Alfredo Pasta This is not meant to be an authentic Italian pasta. It’s a quick mid-week meal that you can get on the table in just over 15 minutes and is stellar for effort vs output. I don’t want to offend pasta-purists (or the entire nation of Italy for that matter!), and to be honest, I never thought I would ever share a (long-strand) one-pot-pasta recipe. I’ve previously declared on multiple occasions that I’m not a fan....

The utensils I reach for most are often made of bamboo or wooden utensils, but when I was given an Earlywood Tera scraper a couple of years ago, it quickly became my new favorite cooking tool! Why Earlywood’s Wooden Utensils Are the Best All the Earlywood wooden utensils are beautiful to look at, and highly practical. In fact, I use mine for everything! The Tera scraper ($18) tends to be the utensil I reach for most when I’m stir frying or sautéing....

Back then they were considered a specialty item, one that only professional bakers use, the kind of gift you get for your “foodie” friend who has “everything” in the kitchen. But subsequently, they’ve become a rather common kitchen tool for folks who love to bake. What is a Silpat? Silpat is the maker (and name) of the original silicone baking mat. It’s made with woven fiberglass, which helps strengthen it and conduct heat evenly throughout the mat, and food-grade silicone, which makes it nonstick and gives it a high heat resistance of 480°F....