Archives for 2013

parchment pd

Parchment Paper: For Wrapping, Lining, and More

by Elizabeth Skipper September 11th, 2013| Techniques, Tools, and Tips
Parchment paper is indispensable to the French cook, and once you learn its many uses, you'll wonder how you lived without it. While it used to be difficult to find outside specialty stores, it's now readily available in grocery stores. If you don't use it very often, a roll

Honey Walnut Breakfast Loaves

by BnB Finder September 10th, 2013| Best BnB Bites, Recipes
Here's a rare kind of recipe -- it brings together the best of from-scratch baking and convenience foods. Starting with quick and easy cake mix, you add  a little honey, some walnuts, and a couple of kitchen staples to create a moist, sweet quick bread that's great for breakfast,
Fried chicken legs served with  tomato sauce and chili sauce

Easy Ways to Spice Up Chicken

by James Maynard September 6th, 2013| Video
Chicken is a staple food in most American households. The bird can be prepared quickly and easily, and it is low in fat. However, it is easy to get caught in a rut preparing chicken dinners. Many cooks continually fall back on favorite, tested recipes to feed their families.

What I’ve Learned (The Hard Way) About Cooking Fat

by Jane Wangersky September 5th, 2013| Cooking Basics
When I was about 11 and just beginning to try cooking from scratch instead of mixes, I decided I'd make things easier on myself by melting the butter for the recipe before I added it. Butter was butter, right? It didn't matter whether it was solid or liquid.

Turned out

What to Cook?

by Elizabeth Skipper September 4th, 2013| Ask the Chef
I love to cook, but I don't know what to make.  

On the face of it, this is a somewhat silly question. However, as anyone who cooks knows, sometimes inspiration is lacking! Even people for whom cooking is a profession sometimes find themselves wondering what to make. How do

Texas Sweet Spicy Coleslaw

by BnB Finder September 3rd, 2013| Best BnB Bites, Recipes
As summer turns into fall, there's no need to give up having crisp, fresh salads with your meals -- just turn your attention to winter vegetables, like cabbage and carrots. Coleslaw ingredients, in other words. This coleslaw is extra colorful, with carrots and red cabbage, and extra flavorful, with

Ricciuti’s Restaurant

by Julia Loschiavo September 2nd, 2013| Chef Interviews
The common theme of chef interviews this summer has been locally grown fruits and vegetables to create fresh, delicious fare.  Chef James Ricciuti not only uses his own produce and that provided by local farmers, he also serves up grass-fed meats and local cheeses in his Olney, Maryland, restaurant,

Shopping for Heirloom Tomatoes

by James Maynard August 30th, 2013| Video
Most people love the sweet taste of heirloom tomatoes. These vegetables (technically a fruit) lack a genetic mutation present in most tomatoes today. That mutation gives most tomatoes a uniform color but takes away a good deal of the sweetness that would otherwise be present. Because this change in
Chef Paul Turano headshot

Chef and Restauranteur Paul Turano

by Julia Loschiavo August 29th, 2013| Chef Interviews
With one restaurant, Tryst in Arlington, Massachusetts, under his belt, Chef Paul Turano plans to open his newest venture very soon. Located in Newton, Massachusetts, Cook aims to provide quality food in a relaxed atmosphere that will suit any occasion or mealtime. The menu is varied at every
garlic n oil Jean Scheijen

Garlic Oil & Flavored Oil, Continued

by Elizabeth Skipper August 28th, 2013| Techniques, Tools, and Tips
I ended my column on roasted garlic and garlic oil with a strong warning about the danger of botulism poisoning from raw garlic-infused oil. Let's pick up where I left off.

Usually it's fairly easy to tell when food is spoiled. Botulism isn't obvious, however – the food can

Girl Scout Cookie Lemonade Stuffed French Toast

by BnB Finder August 27th, 2013| Best BnB Bites, Recipes
French toast. . .it's one of my favorite food memories from my childhood.  Some weekends I would ask my dad to make it for my breakfast and let my mom sleep late.  I still enjoy French toast and occasionally will splurge on a serving of it for a weekend

Sweet & Salty Snack Mix

by Michele Pesula Kuegler August 26th, 2013| Desserts, Recipes
Sometimes convenience and a craving merge in the most delightful way.  Such was the case a few weeks ago when I had half a box of Corn Chex in the pantry and was able to turn it into a treat that was both salty and sweet (a favorite flavor