Honestly, I have always just assumed that "stock" and "broth" were interchangeable terms for the same thing: liquid flavored with vegetables, meat scraps, and bones used as the base for soups, sauces, and other dishes. Right? Turns out that there is a slight but significant difference.
Do you wash your raw chicken before cooking it? This is a common practice encouraged by cookbook authors from Alton Brown to Michael Ruhlman to the great Julia Child herself. We've told you before why we're not big fans of washing raw chicken, but in case you're not convinced, watch this all-too-horrifying Germ-Vision video from a health researcher at Drexel University. You may never look at raw chicken the same way again.
When is the last time you roasted a whole chicken? It's been chilly and distinctly fall-like here in the Bay Area this past week, and a roast chicken sounds like just the thing. Then again, a good roast chicken is a meal that goes with any season, as Mindy Fox proves with this cookbook. She has over 20 ways to roast a chicken tonight — plus 80 various sides and ways to use up the extra meat. To this I say: game on!
I do my best to plan ahead and let meat thaw slowly in the fridge. But sometimes the mood for a certain dish strikes or company drops by, and I just need to get a frozen chicken breast or a few steaks thawed, pronto! When this happens, here's what I do to get that meat skillet-ready quickly and safely.
With the hustle and bustle that fall seems to bring, I can't think of anything better than stocking the freezer full of a couple of homemade casseroles: there is something about these piping hot, one-dish meals that can satisfy the weariest of souls. This from-scratch version of King Ranch Casserole gets rid of the cans and is destined to become a modern day classic.
I have a cookbook problem. No, I don't have too many (well, maybe that too). While the bookstores are glutted with cookbooks, and a new crop inundates us every season, I cannot find the one definitive cookbook I crave — a South Indian cookbook to guide me through learning how to cook recipes from Tamil Nadu, Kerala, and Goa. I crave South Indian food like nothing else, and today's recipe is another effort to reproduce the lighter, fresher, coconut-driven curries I love.
Of all the delicious meals I have had the pleasure of eating in New Orleans, by far my favorite is a drippy, sloppy, saucy roast beef po' boy. Perhaps lesser known than its fried seafood sibling, I much prefer the garlicky slow-cooked sandwich swimming in its own rich, roux-thickened gravy.
As a Southerner, I know I'm supposed to pledge a certain allegiance to bacon, but I have to admit the "bacon-makes-everything-better" trend had me rolling my eyes after the first month or so. (And that was five years ago!) Then I made this sweet and savory bacon jam, and I'll be darned if I didn't want to slather it on everything from breakfast sandwiches to cupcakes. Yep, I turned into "that" girl.
Browned and lightly charred on the outside, juicy and tender inside, a perfectly grilled steak has the power to make grown men cry. But you know what makes everyone cry? A dry, overcooked steak. Or a gray, tentatively-grilled steak with no crusty edges. With so many ways to get it wrong, it's no wonder grilling steak can be intimidating.
To get it right once and for all, we turned to chef and grilling expert Adam Perry Lang, who shared his step-by-step method for perfect steak on the grill. His process is straightforward, but also includes a few tricks that ensure maximum flavor, a gorgeous crust and an evenly cooked interior every time.
Even if you've mastered making pickles and jams, preserving meat feels like a whole different game. This week we are sharing experts' picks for the preserved foods they can't live without and today we hear from Salumi and Charcuterie author Michael Ruhlman, who talks about why you should be keeping duck confit on hand and shares his easy olive oil method for making it.