Hali Bey Ramdene's Recent Articles
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Recipe: Café con Leche Pops
You can’t talk about breakfast in Cuba without talking about coffee, a truth that still holds strong when you talk about breakfast in Miami. Be it cafecito or café con leche or any of the coffee drinks that fall in between, coffee is an important part of the morning meal, with café con leche, a drink of sweetened espresso and lots of steamed milk, being the most popular choice as the first drink of the day.
May 1, 2019
5 Non-Boring Ways to Eat Yogurt for Breakfast
Does yogurt go on your grocery list on autopilot? You don’t have specific plans for it, but you know it will at least get eaten with berries and granola. I’m guilty of this and find myself eating it with berries day after day until I’m bored to death. So I’m challenging myself to a better, non-boring week of breakfasts using that tub of yogurt. Here are a few ideas I’m going to try out. Take a look and see what inspires you too.
May 1, 2019
Recipe: Jacques Pépin’s Garlic Chicken Breasts
I’ve got a thing for nuggets of crispy chicken. Not necessarily chicken nuggets — although good ones can fall in this category — but chicken that’s been cut into chunks, is cooked until crispy, and takes well to eating in one or two bites. What can I say? I’m just looking for joy in the form of a salty, meaty, crunchy revelation.
May 1, 2019
5 Things to Make for Easter Dinner That Aren’t Ham
If you’re planning your Easter dinner menu and looking for a main dish that isn’t ham, you’ve got plenty of options. You’re still looking for a dish that will feed all your guests, fit in with all the sides you’d expect on the Easter table — from the asparagus to the rolls to the carrot soufflé — and of course it needs to feel like spring. So with ham off the table, what should you serve?
May 1, 2019
5 Delicious Ways to Have a Very Berry 4th of July
I can’t think of a holiday that’s as feel-good as the Fourth of July. You’ve got family and friends, cold beer, hot dogs and hamburgers, and of course all that pursuit of happiness to celebrate. This year put the cherry on top with a slew of very berry desserts (including one honorary cherry pie). These recipes are unabashedly red, white, and blue, thanks to strawberries, raspberries, blueberries, and loads of whipped cream.
May 1, 2019
10+ Recipes You Need for a Classic 4th of July BBQ (Plus a Few More Great Ideas)
One of the greatest things about the Fourth of July is the food. It’s usually everything you want to eat at this time of year presented without too much fanfare (that gets saved for the fireworks). Since most of us prepare the same things every year — the grilled corn, the ribs, the potato salad — the dishes get perfected with every candle added to America’s birthday cake. Here are those classics all in one place.
May 1, 2019
The Best Thing I Do to Save Money at Whole Foods
Have your cell phone ready!
May 1, 2019
This One Tip Is a Game-Changer for Frozen Ground Beef
So you bought a pound of ground beef when it was on sale last week because you were finally going to make that Philly cheesesteak pasta skillet. But the week got away from you and now you’ve got to act fast before this perfectly lovely mix of 85/15 ground chuck goes bad. What are you to do? Freeze it, right? Yes, but there’s one little thing you’ve got to do first that’s going to make all the difference when it comes time to use it.
May 1, 2019
Martha Stewart’s Mac and Cheese Is the Most Expensive, Most Delicious Recipe You Can Make
Making Martha Stewart’s mac and cheese instead of the mac and cheese I grew up eating at Thanksgiving isn’t something I’d do if I was home for the holidays. My brothers would sulk, my mom would be forlorn about it, and I’m not quite sure my dad would notice. But for my first Friendsgiving, there was only one recipe that would do if I wanted to make a mark. I had to bring Martha Stewart’s mac and cheese.
May 1, 2019
What Size Chicken Should I Buy for Roast Chicken?
Roast chicken is always a good idea. I don’t think I’ve ever regretted making it — especially never on a Sunday when I’ll have some that night for dinner and then plan for a week of meals that make the most of it. And if you’re not cooking your roast chicken over a bed of veggies … well, you’ve got something delicious to look forward to trying!
May 1, 2019
The 5 Grocery Shopping Lessons I Taught My Mom During a Recent Trip to HomeGoods
My mom taught me how to arrange flowers, negotiate the purchase of an antique rug, and wear a black turtleneck year-round. I taught her how to shop for groceries. And recently, her lesson moved on from regular grocery stores to one of my favorite places to hunt for specialty foods: HomeGoods.
May 1, 2019
The 10 Hottest New Cookbooks of 2018
These cookbooks, in our expert opinions, are the best ones to give this holiday season.
May 1, 2019
The Best Cookbooks for 3 Types of Beginner Cooks
People ask us all the time to name the very best cookbooks for beginners. It’s a simple question, but the answer is actually pretty complicated! Because there are many types of beginners out there. Maybe you are new to the kitchen and just want to figure out how to get dinner on the table for yourself? Or maybe you’re interested in learning the explanations behind it all? Or maybe you have a ton of time to devote to nailing your technique? See?!
Apr 30, 2019
Even Non-Vegetarians Have Much to Learn from These Top Vegetarian Cookbooks
The notion of just eating vegetables has changed quite a bit over the last few years. That’s not to say that the lentil loaf has gone out of style — just that there’s a new vibrancy to how we think about eating vegetables, and it will make you rethink what a good vegetable or vegetarian cookbook should be about.
Apr 30, 2019
What You Can Learn from One-Star Amazon Reviews for the Instant Pot
The Instant Pot DUO — the model that sells like hotcakes on Amazon Prime Day every year — has 28,075 five-star reviews. I haven’t left my own rating, but if I did, I probably would also give it five stars. I use my machine to make hard-boiled eggs once a week and, lots of other times, to cook ribs, chicken broth, and more in a fraction of the stovetop cooking time.
Oct 15, 2018
The Best Thing You Get from Sonic Isn’t on the Menu
I like to think I’m an unfussy person when it comes to most things kitchen and cooking — until it comes to ice. I have opinions there. If you give me options, I like it crushed. I know it melts quickly, and it really takes up a ton of space in the glass, but I just love the experience of taking a sip of a drink and having a bunch of itty-bitty glaciers to crunch on.
Jun 26, 2018
This 2-Ingredient Recipe Upgrades Any Salad
There aren’t a ton of excellent restaurants where I live. But there’s little traffic, I run into people I’ve known all my life at the grocery store, and my friends have been my friends nearly all my life, so for what it lacks in dining, it makes up for by simply being the place I want to be. But good lord, trying to find a decent salad a shade more interesting than a Caesar is a struggle, which is why I’ve had to really brush up on my at-home salad skills.
Apr 26, 2018
My Favorite Recipe for Chicken Breast Came from a Jar of Mayo
For a few summers I worked as a camp counselor at sleep-away camp, which means in addition to pushing the limits of shower-less days, I also ate what the camp cook prepared — except on the weekends. On the weekends you had to fend for yourself while making the most of the ingredients they kept stocked in the kitchen.
Apr 6, 2018
15 Ways to Use Dijon Mustard in Your Cooking
You know that feeling of satisfaction that comes from doing something in a really clever way? That’s how Dijon mustard makes me feel. This jar of mustard can seriously make you feel like a genius in the kitchen once you know how to wield its tangy, savory power to make a huge impact on nearly everything you’re cooking.
Apr 3, 2018
5 Rules to Follow When Meal Planning for One
So you’re doing the meal planning thing and have no one to answer to but yourself. In a sea of information that sometimes feels skewed to households of two or more, it can be tricky to find something that speaks to meal planning for solo situations. While plenty of the tips and principles of meal planning apply no matter how many you’re cooking for, there are a few consideration that are specific to meal planning for one.
Jan 17, 2018
Don’t Forget to Do This If You’re Roasting Turkey in a Foil Pan
If you’re making your turkey in a foil pan this year for the ease of cleanup it promises, there’s one smart tip you need to make this cooking method not only easier on yourself but also just smarter overall. This tip falls under the “useful but obvious” category, but we figured if it’s something we find ourselves forgetting then you might too.
Nov 21, 2017
A Trick for Perfectly Cooked Sunny-Side Eggs
This tip on how to cook perfect sunny-side eggs comes from John Besh, the Louisiana-based chef known for his celebration of the food of New Orleans. It’s a slow method and very much about creating the creamiest egg whites possible. No caramelization, no super crispy lacy edges — this is about a custardy set white around a shimmering, gooey yolk. What this method requires in patience it makes up for in results because it will give you the silkiest, creamiest sunny-side-up egg.
Apr 28, 2017
What Are Ataulfo Mangoes?
Sometimes when people ask me what I do for fun, I tell them I go to the grocery store. It’s probably the fastest way to get a skeptical eyebrow lifted in your direction, but with all those aisles, all that produce, and all those labels to read, it’s true! And I’m not alone in my affection.
Apr 4, 2017
Un Cafecito, Por Favor: 5 Recipes to Help You Do Breakfast, Cuban-Style
It always starts with coffee, doesn’t it? When you’re introduced to a new food, a new way of eating, a new culture and its cuisine, there are so many gateways, but for me it always seems to be coffee. Sooty and astringent in Turkey, café bonbóns in Spain, and then giant saucers of café con leche in a now-closed Cuban restaurant — La Rosita — that used to sit on Broadway and 108th.
Mar 31, 2017
Recipe: Cuban Medianoche Sandwiches
It’s a very particular kind of morning we’re talking about when we say this is the Cuban sandwich you want for breakfast — specifically the kind that starts closer to noon than it does to nine, and one where the night before might’ve included lots of dancing. That, or those mornings when you wake up ravenous and ready for something truly hearty to eat. The Cuban medianoche is a close sibling to the more famous cubano.
Mar 29, 2017
Why Bacon Is the Most Economical Way to Eat Meat
A few weeks ago, I had a very illuminating conversation with a few friends on bacon. We got on the topic because we were talking about meal planning, and how it’s been the answer to budgeting and cooking fatigue. Everyone in the car was newly or nearly 30, so it felt like an all-around appropriate conversation to have.
Mar 24, 2017
5 Ways the South Turns Vegetables into Healthy Comfort Food
What do you think of when you think of Southern food? Fried chicken? Red velvet cake? Sweet potato pie? If you don’t immediately say vegetables, you’ve got Southern cooking all wrong. Vegetable cookery has a hallowed place in Southern cuisine, with a few of the most nutritious vegetables standing out: okra, cabbage, and dark leafy greens of all kinds. Southern cooking has the ability to take these nutritional powerhouses and turn them into comfort food of the finest caliber.
Feb 25, 2017
Four Stories of the New World, Told in Stuffing
Whenever you seek to understand the complexities of the world, turn to food. Even in our differences, it’s our most common denominator, bringing us to the kitchen to exchange more than techniques and to the table to share more than a meal. For the United States, no meal is more symbolic of community and gratitude than Thanksgiving. It’s incredible to think of all the families and friends across the nation sitting down to a similar meal at a common table.
Nov 10, 2016
Recipe: Rainbow Veggie Noodle Salad
Yes, the spiralizer is a bit of a novelty, but it helps make things a bit more playful. I’ve found that my ambivalence towards cucumbers turn them into noodles, spiralized zucchini dish Give this salad a rest in the dressing before serving so the veggies have some time to soften and absorb the flavors.
Aug 31, 2016
Why Caesar Salad Might Be the Kim K of Salads
Caesar salad might be the Kim Kardashian of salads. This is a theory I have, and it sprung from a few conversations about Kim Kardashians’s empire of influence following a recent GQ article hell-bent on introducing the world to Kim K, CEO. I was discussing this article with Ariel and during our conversations words like ubiquitous, harmless, and average kept coming up.
Aug 4, 2016
Recipe: Grilled Meatball Kebabs
Here’s a dinner you can make with three ingredients (or four ingredients, if you count the smoky hint from the grill). Use your favorite purchased meatballs, your favorite barbecue sauce, and a few sweet bell peppers to make this meal in 15 minutes. You can probably do it in 10 if you really hustle. Frozen meatballs work like a dream here. Once the meatballs are thawed enough to easily thread onto a skewer, these kebabs are basically ready for the grill.
Jul 22, 2016
Recipe: Bacon and Basil Wrapped Corn
Corn and basil are fast friends when it comes to flavor. The sweetness of the corn is only amplified in the presence of this hot-tasting herb. Here, the two are literally bundled together with a bow of bacon and grilled until smoky and crisp. This recipe has a tendency to sputter a bit as it cooks. The fat rendering from the bacon drops into the grill, causing flames to leap up, which in turn give the corn an additional smoky kiss.
Jul 21, 2016
Recipe: Sesame Chicken Noodle Bowl
In the warmer months, I like to swap grain bowls for rice noodle bowls that I can enjoy cold or at room temperature. With the right mix of toppings and flavors, rice noodle bowls are satisfying without being too heavy. This recipe brings the flavors of sesame chicken to the noodle bowl, with a sweet and savory mix of tamari, sesame oil, brown sugar, and a splash of rice wine vinegar. To keep this recipe quick and easy, the skillet marinade for the chicken doubles as the sauce of the noodle bowl.
Jul 8, 2016
The Ancient Eggplant Debate: Should You Salt Your Eggplant?
Bring up the subject of cooking eggplant and inevitably the conversation finds its way to salting. Some camps say no, and some camps say yes. On our Kitchn team, Sheela and I represented those two opposing ideas, with Kelli swooping in with a whole new idea all together. Arguing that salting is a tool to get you to your desired outcome, I’m firmly of the stance that salting is essential to bringing out the best in eggplant.
Jul 7, 2016
Here’s What 1 Pound of Pears Looks Like
How often do you head to the grocery store with a long list of things to buy and very little time to do it? Pretty often, I’m guessing. Having to weigh out ingredients in the produce aisle can feel like one more task you don’t have time for, which is why I recommend you learn what they look like instead. If it’s pears you’re picking up, here’s how to spot a pound. For a pound of pears, look for a pair. Easy enough to remember, right?
Jun 21, 2016
Recipe: Sara Moulton’s Creamsicle Pudding Cake
I’m a purist when it comes to summertimes treats. I like fresh berries folded into whipped cream or a sheet cake with a tumble of fresh fruit — and when the ice cream truck comes around, I always get a creamsicle. So when I came across Sara Moulton’s recipe for creamsicle pudding cake in her new book, Sara Moulton’s Home Cooking 101, I knew I had found my new go-to dessert for summer. First, let’s talk pudding cakes.
Jun 13, 2016
Here’s What 1 Pound of Strawberries Looks Like
You’re in the grocery store and need to pick up a pound of strawberries, and you need to do it without a scale or one of those handy clamshell containers that will tell you all you need to know. No worries — this is how you eyeball a pound of strawberries. One pound of strawberries is 15 to 20 medium berries. These are strawberries about the size of a ping-pong ball. Any larger than that and a pound will be closer to 10 berries.
Jun 7, 2016
Have You Ever Made “Grease Gravy”?
Q: My mother used to make what she called “grease gravy” to pour over waffles. I do not believe it had any flour, but was only sausage drippings, water, and maybe just a touch of cream. Are you aware of a recipe like that? Sent by Dan Editor: The recipe you describe immediately reminds me of a very classic Southern-style sausage gravy. Like your mother’s recipe, it’s also made from sausage pan drippings, but flour is often added to thicken it.
May 25, 2016
Why Didn’t My Panna Cotta Set?
Q: I had the panna cotta divided into four Tupperware containers, and refrigerated everything for approximately six hours. The panna cotta did not set at all and I am curious if you have any idea what I may have done wrong. Sent by Zach Editor: Luckily we’ve got an expert on panna cotta to consult about these things; Faith wrote the book on it! In her lesson on how to make panna cotta she addresses what do to if your panna cotta doesn’t set.
Apr 7, 2016
How Do I Prevent My Stand Mixer from Jumping?
Q: My new mixer “jumps “off the counter and it slips out of lock when I’m kneading dough. Any suggestions on what I can do to prevent that? Sent by Jane Editor: When a stand mixer is working with a particularly sturdy dough, that can cause it to inch forward on the counter as it works to combat the density and weight of the mixture. Luckily there are a few things you can do to mitigate the excessive movement. First try setting the mixer up on a non-skid surface.
Mar 21, 2016
Is It Safe to Cook with the Flour I Use to Bread Fried Chicken?
Q: I was wondering about frying chicken. I use a resealable bag to put my flour in, along with my spices, and then I shake my chicken pieces in it. There seems to be a lot of flour left after I am through shaking; is this same flour OK to use in my chicken gravy? It just seems to be a waste to throw it out. I’ve been doing this for most of my life and I have always wondered if it would be OK. I always forgot to ask my mother and grandmother, and now they are both gone.
Mar 18, 2016
A Flavorful Stand-in for Sichuan Pepper
Every so often I come across a recipe that calls for just one too many ingredients that I don’t have on hand. In such instances, the options are either to hit pause until those ingredients are secured, or make use of a clever substitution. Such clever substitutions are hard to come by, but recently a friend of mine shared what he uses when he needs to capture the vibrating flutter of Sichuan peppers when none are on hand.
Mar 15, 2016
Help! Everything Burns in My Stainless Steel Pans
Q: I just switched from nonstick pans to stainless steel pans, but now everything I cook sticks on there, unless I use copious amounts of oil. What can I do to make cooking with these a little easier? Sent by Alexandra Editor: Alexandra, the solution isn’t in adding more fat, but rather when you add it. Stainless steel needs to be preheated before you add fat to the pan.
Feb 29, 2016
What’s the Deal with Blue Ginger?
Have you ever sliced into a knob of ginger to find a faint blue-green ring circling the perimeter? Don’t be alarmed — your ginger isn’t bad. In fact, there are a few reasons why your ginger might appear blue, and none about them are bad. How blue is your ginger?
Feb 26, 2016
Make Ginger Butter and Put It on Everything
My motto in life? Give me toast, or give me death. That’s a bit of stretch, but not too far given I’m very fond of the stuff and eat a slice of it every morning. Mostly I’m a swipe of Kerrygold kind of girl. Definitely an add a sprinkle of salt before taking a bite kind of girl, but now, I’m a don’t forget the ginger kind of girl. Because ginger has made my butter better. I keep my butter out so it’s soft enough to spread over toast on a moment’s notice.
Feb 24, 2016
Mix and Match Grains to Create the Flavor You Desire
The other day my mom asked me where I learned to cook (because we both know it certainly wasn’t from her). I didn’t have to think too long for an answer: “From PBS and cookbooks,” I said. One of my favorite PBS shows, which I later had the chance to work on, was Ming Tsai’s Simply Ming. That’s where I learned how to tea-smoke fish, braise short ribs, and make Ming’s house 50-50 rice.
Feb 17, 2016
Why Is Pickled Ginger Served with Sushi?
Whether it’s the pink pickled ginger tucked next the plastic green grass in the sushi you pick up from the grocery store, or the pale, thin slices served at your favorite sushi joint, chances are you’re always going to find ginger of some sort next to your order. Ever wonder why? Us, too. So we did some digging for an answer. Traditionally, pickled ginger (or gari) is served as a palate cleanser during a meal made up of several courses of sushi.
Feb 12, 2016
3 Smart Ways to Use Leftover Ginger Peels
Spoon, peeler, or Microplane — no matter how you decide to peel your ginger, most of the time the peels end up in the wastebasket. Yes, they’re tough and fibrous, but they’re also absolutely packed with flavor. It’s time to go whole ginger and hold onto those peels. Depending on how you use ginger peels, anywhere from a few scraps to a whopping 1/2 cup can be used in recipes.
Feb 5, 2016