Chewy caramels and caramel sauce, we love. Cleaning the sticky pot shellacked with sugar residue after making those caramels, we love not so much. Here's a trick that will save you some time and save your poor arms a lot of scrubbing! (Hint: It involves laziness.)
I am an avid fan of the pantry. Whether it's a solo cupboard in the corner of a kitchen, a hoosier cabinet in the dining room, or a luxurious walk-in space with custom-built shelves, a pantry consolidates food storage in one location. This makes putting away groceries more efficient, and also makes it easier to find things you need. When we renovated, I opted to have a big pantry instead of all my food storage right in the kitchen.
Here's one little tip that has really improved my pantry: using commercial sheet pans and hotel pans to hold ingredients.
A year ago, if you had asked what my favorite foods were, I would have replied, bread, butter, bread, almonds, bread ... and did I mention bread? I pitied my gluten-intolerant friends and rolled my eyes at the trendiness of "everything-free" diets. So of course it happened: I found myself struggling with health problems, followed by the discovery that I, too, was one of those people who couldn't tolerate gluten, dairy, nuts, or refined sugar. As someone who loves and works in food, this seemed like a tragedy. Little did I know it would reinvigorate my cooking, not to mention my health and happiness.
Here's how I cut out my favorite foods and what I learned along the way...
Q: My boyfriend's mother loves those little mint nonpareils. You know, the pink green and yellow ones with the tiny white sprinkles. Is it possible to make them yourself? A DIY version would really wow her.
The holidays are here, which means the stores are flooded with a dizzying array of cooking tools, cookbooks and fancy ingredients meant to tempt home cooks. What's the discerning shopper to do? We decided to talk to some of our favorite professional chefs — the people who spend serious time in their kitchens — to find out what can't-live-without-it cooking tools and ingredients are on their holiday wish lists this year.
Today chef Suzanne Goin, author of the beloved Sunday Suppers at Lucques and the new A.O.C. Cookbook, shares a peek at her holiday wish list, which includes five of her favorite cookbooks from 2013.
It has taken me far too long to discover how amazing — and how astoundingly easy — it is to make my own limoncello. I had this hazy idea that limoncello must be a closely guarded secret kept by a sect of weathered Italian grandfathers with wooly driving caps and secretive, knowing smiles. Just me? Well, it turns out all you need to make truly incredible limoncello are some good lemons, a bottle of stiff vodka, and just a little patience.
Q: I'm hosting a holiday cocktail party and have a menu of both sweet and savory snacks. The spread is already vegetarian friendly, but it's dairy-heavy and I've just found out that one of my guests is a vegan. Any ideas for vegan hors d'oeuvres that aren't just a veggie plate with hummus?
The holidays are here, which means the stores are flooded with a dizzying array of cooking tools, appliances and gadgets meant to tempt home cooks. What's the discerning shopper to do? We decided to talk to some of our favorite professional chefs — the people who spend serious time with their kitchen tools — to find out what can't-live-without-it cooking gadgets are on their holiday wish lists this year.
Today Andy Ricker, award-winning chef and owner of Pok Pok and Pok Pok Ny, shares his own wish list and his pick for the no-fail gift any cook would appreciate.
Q: I recently bought a shiny, new range that has convection baking and roasting. I am also hosting Thanksgiving for a wonderful group of approximately 14 friends. I still haven't fully gotten the hang of baking with convection and have yet to roast any meat. Do you have any specific tips for cooking a turkey using convection?