Tag: Ingredients - Meat | Apartment Therapy

The Most Exotic Food I've Ever Eaten Is An Egg

I wish I could say the most peculiar food I've ever eaten was something fabulous like bugs from a rotting log, or Tofu that smells like a gym locker. Although I've tried plenty of off beat things lik...

Word of Mouth: Teriyaki

Teriyaki (terry yah kee), noun, adjective: A Japanese cooking technique where beef, chicken, fish, or a soy product is first marinated and then grilled or broiled. We often have teriyaki when eating ...

My Edible Escape: Big Game Burritos & 100-Pound Veggies

This cabbage came in second place at the Alaska State Fair, weighing in at 85lbs. Three days after my 19th birthday, in the beginning days of January, I had decided to put college on the back bur...

BaconCamp Is Coming!

Watch out, bacon lovers. Bacon Camp may be coming to a city near you. And what is Bacon Camp? It's a whole day of sharing and learning about bacon, inspired by the community-driven learning event know...

Recipe Recommendation: Beef Stroganoff

I always get so crestfallen when I see people making beef stroganoff using those powdered stroganoff mix packets. They're so unnecessary; you can make stroganoff from scratch rather easily, and it ta...

Quick Reminder: Cook Bacon Low and Slow

With the arrival of summer tomatoes, we've been eating a lot of BLTs. We spread our bacon slices out in a very large pan and cook them on the stovetop, and we were reminded last night that it pays to ...

Summer Grill: In Praise of the Hot Dog

Hot dogs haven't quite had the gourmet make-over that hamburgers have undergone in recent years - and that's just fine with us! A good summer hot dog is simply an all-beef frank, a squishy bun, and a ...

A New Cut of Meat for the Grill
The New York Times

Well, it's not completely new to us. Sara Kate wrote about this cut of meat in her post on Korean Barbecued Short Ribs. It's called flanken, and it's cut from the same cloth as short ribs, but it's th...

Homemade Stock: What's Your Routine?

In his latest book Ratio, Michael Ruhlman makes a very strong argument for passing on the store-bought stuff and making your own stock at home. He says (and then repeats again and again), "So much of ...

How To Butcher a PSMO (Peeled, Silver Skin, Side Muscle On) Beef Tenderloin
Guest Post from Michael and Elizabeth of Take Back Your Kitchen

When regarding the legitimacy of Food content on TV one question is paramount: where is the line between entertainment and enlightenment? Naturally, any delineation is completely subjective, as much ...

How To: Make Blank Slate Beef Jerky

Beef Jerky is a great way to get a little pick me up during your day and is a great take along snack for your summer road trips or backpacking adventures. Although it's protein packed and great fu...

How To: Use An Orion Cooker

The Orion cooker has become a staple in our household. It uses convection, steam and smoke (if desired) to cook and flavor our favorite dishes. You might already have a grill or smoker (so do we), ...

Stretching A Hot Dog Into A Gourmet Buffet

Hot dogs. You say their name and your mind is instantly flooded with thoughts of baseball games and cookouts. Although cooking a more expensive or beautiful pieces of meat on the grill can be fun, ...

Good Question: How Do I Cook Tender Lamb?

Whitney needs some advice on cooking lamb. Can you help? She writes:We've been trying to eat more sustainably, and to that end, bought a butchered half lamb. The only problem is, it's very stringy. ...

How To Build A Better Burger

We've always been real sticklers for the manner in which we build our burgers. We change up the ingredients going into the patty quite often, but today we're talking about the physical order in whic...

Mmm... Pork Cheeseburgers
Gourmet

We're heading to a friend's backyard tonight for our first grill-out of the year. And we're always happy with traditional burgers, but this pork cheeseburger is like an exciting, shiny new toy. Like a...

Tip: Save Your Bacon Fat

This is one practice we think all of our grandmothers probably did that's fallen by the wayside in our generation. But saving the grease left from cooking a batch of bacon isn't just frugal, it's a gr...

How To Carve a Chicken (or a Turkey or a Duck)

This week's assignment in the Kitchen Cure is to learn one new skill. I've heard from many people that they'd like to know how to carve a chicken, so I dug up a video of Marc Bauer of the French Culin...

Picnic Fare: Pork Tenderloin and Onion Jam Sandwiches

Well, the weather in New York City is going back towards brrrr this weekend, but while it was unseasonably warm earlier this week, we managed to squeeze in one weeknight picnic in Central Park. If you...

Swine Flu Scare: Don't Stop Eating Pork!

What's the first thing that comes to mind when you hear the words "swine flu"? Pigs, right? Sick pigs. Sick pigs that might make you sick too. Well, swine flu really has very little to do with pigs, a...

Cheap Meat: Of Beef Chuck Deckle and Lamb T-Bones

The New York Times is broadening its meat horizons today, with an introduction to some of the best bargain cuts at the supermarket. Chefs are in on the gig—serving less elegant cuts of lamb as posh-...

Bacon Pops! Goat Cheese Pops with Herbs, Pecans, & Bacon

Oh yes. All the cuteness of a cake pop, all the fun of an easy appetizer, and it's all wrapped up in bacon....

Which Ingredients Can You Not Live Without?

We're gearing up for the Kitchen Cure's third week when we'll be talking a lot about ingredients. Those who are participating (wow, almost 700 of you!) cleaned out the fridge and pantry during Week 1....

What To Do With...? 75 Tips for Leftovers and Ingredients

One of the most common sort of question we get here at The Kitchn starts like this: What do I do with ________? Fill in the blank: onions, lemons, exotic oils, coconut jam, duck fat, an abundance of h...

Basic Technique: Dry Poaching

"Dry" and "poaching" might sound like an oxymoron, but hear us out! This is a great technique to use with small cuts that don't have a lot of internal fat to keep them moist. Here's how......

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Posts tagged “Ingredients - Meat”