Q: I bought way too much candy corn for Halloween, and now I don't know what to do with all of it! While I do like candy corn, there's only so much I can stomach just straight eating. Does anyone have a good cookie or other dessert recipe that incorporates candy corn? Or some other creative way for how to use it up?
Dried mushrooms are often listed as an essential pantry item by many accomplished cooks. They may not be right there on top with olive oil and sacks of rice but they usually hold their own somewhere in the middle, especially if you cook Asian or European cuisines. Dried mushrooms can be pricy, but they pack a lot of flavor. Once the mushrooms are soaked, strained, and chopped, even just a small amount will add enormous flavor to a dish. Here's how to make the most of your dried mushrooms.
Fall sends me straight into squirrel mode. Nuts galore! Any time the oven is on is an excuse to roast some nuts. Fold them into a batch of scones, sprinkle them over a salad, or stuff them into stuffing — there's definitely no lack of ways to use up a batch of roasted nuts! Here's a tip I picked up somewhere in my nut-fueled adventures: It's best to chop toasted nuts when they're fresh out of the oven. Can you guess why?
I work at a spice shop where creepy-cool Buddha's hands were part of a recent Halloween display. Now that the holiday has passed, I've taken one home to play with in the kitchen. Have you ever encountered this wonderfully bizarre fruit?
Commercial ginger drinks are rarely gingery enough for me; I prefer less sweetness and more of that spicy bite of lots of fresh ginger. So I usually skip the store-bought stuff and make my own ginger beverages, using one of these three simple methods.
Q: I recently ran out of table salt for my salt shaker. I went and bought Morton's Salt, but didn't know if I should choose iodized or non-iodized. I don't have any health or thyroid concerns, but I'm not really sure what the difference is and if it matters.
The holidays are coming, which means it's time for pecan pie, homemade marshmallows and caramel candies — all recipes that traditionally use corn syrup as an ingredient. More and more, I've been hearing people say they are reluctant to use corn syrup in their baking because of the negative health effects associated with high-fructose corn syrup. But the truth is that corn syrup and high-fructose corn syrup are two different products.
Q: My soon-to-be 3-year-old has requested a strawberry cake for his birthday. Strawberries are by far his favorite fruit. I questioned him about the cake, and he insists that this is a pink cake with white frosting and strawberries on top. I can do the cake pretty easily, but the November berries are really lacking in flavor and awesomeness. Any ideas?!
Whether or not you cook French food, the classic quatre épices ("four spices") is an excellent blend to have in your repertoire. As we head into colder weather, try using this rich, savory seasoning with gingerbread, stews, charcuterie, and more.
I don't want to start any bean wars here, but we might be doing it all wrong. Like a great many of you, I was taught never ever to add salt to beans until the end of cooking or else risk hard, crunchy beans that take forever to become edible. But I recently took a chance on a bean-salting tip I picked up from Cook's Illustrated. The results? They've been very surprising.