Burgers 101 Whether you’re cooking on a gas or charcoal grill or in a fry pan on the stovetop, here are tips on making the perfect burger that is meaty and satisfying, yet never dense and bricklike. To make the best burgers, use a light touch with the meat. DON’T...
Certain Produce Shouldn’t Be Stored In The Refrigerator With some fruits and vegetables cold temperatures can lead to unsavory textures and flavors. Let tomatoes sit on the counter at room temperature, and store onions, garlic, and potatoes separately in a cool, dark place in perforated baskets or bins to allow...
Cooking Fish Here is the simple secret to cooking fish successfully: Just don’t overcook it. Cook it until the flesh is just opaque throughout, as it will continue to cook after it has been removed from the heat. Before cooking fillets, especially thick ones, run your fingers over the flesh...
A Fish Bone In Your Throat? If you miss a bone and don’t discover it until it’s halfway down your throat, don’t panic. Bite off a piece of bread, chew and swallow it. It will take the bone with it, out of harm’s way. “Work With What You Got!” ©...
Basic Seafood Cooking Rules Keep your fish or shellfish in the refrigerator until right before you cook it to keep it as fresh as possible. Don’t leave it siting on the counter while you prepare the rest of the meal. Don’t work in the same area with raw seafood and...
Spring Ravioli Capture springtime on the plate with fresh ravioli enveloping a purée of sweet English peas that is bolstered with a touch of cheese and herbs. Simmer these ravioli for just a few minutes, drain (but not too thoroughly) and add a couple of tablespoons of butter to the...
Hard-Boiled Eggs Banish the greenish ring! This harmless, but unsightly discoloration that sometimes forms around hard-boiled yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. The method...
Fresh Spinach Spinach is available year round, but is especially sweet and tender in the late spring, when growing conditions are perfect. Spinach is so versatile; you can eat it for breakfast, lunch, dinner, and dessert! In Tuscany, the leaves are baked into a pie with almonds, sugar, and candied...
Spreadable sausage from Norwalk, Iowa? The culinary creativity across the country never ceases to amaze me. Nduja is a spreadable sausage that comes from Calabria in southern Italy. My husband is Calabrian so it goes without saying that I love all things from Calabria. La Quercia, the cured meat producer...
Storing Baked Goods Always allow baked goods to cool completely (preferably on a wire rack) before wrapping and storing. If they are wrapped before they are thoroughly cooled, pastries will steam, turning their nice crisp surfaces soggy and limp. The texture and flavor of most baked goods fare best when...
