Sunday, December 21, 2014


Wednesday, June 9, 2010

Flank steak may not be the most tender cut of meat you'll ever eat, but it could be the tastiest. And it's often a good bargain.

The flank is a long, flat and fibrous muscle, so it needs to be either seared and served moderately rare or braised until tender.

Either way, carving this steak into thin slices across the grain at a 45 degree angle makes for a more pleasant bite.

The flank is thin and boneless (with almost no waste), so it's a perfect candidate for marinades, which will penetrate well.

Wednesday, June 9, 2010

Snacks aren't bad. In fact, they are "mini-meals" that are meant to curb hunger and help supplement nutrients you may not be getting enough of from meals (like fiber from fruits and veggies).

Studies show that waiting too long to eat between meals can cause you to overeat later in the day not exactly the best way to lose weight or stay healthy.

Stick to snacks that are between 100 and 200 calories each. You especially need them when you have three to five hours between meals.

Wednesday, June 9, 2010

The idea behind this pork version of the sloppy joe sandwich wasn't just to come up with an alternative to ground beef.

I wanted something with a totally different – dare I say, meaty – texture.

Because face it, sloppy joes may be tasty, but the flavor and texture of whatever meat goes into them usually gets lost beneath a heavy sauce.

So rather than use ground meat, I opted for chopped. About 10 seconds in the food processor was all it took to get meaty chunks perfect for piling onto a bun.

Wednesday, June 9, 2010

Whole grains

Whole grains are nutritionally superior to refined grains.

They are rich in protein, dietary fiber, anti-oxidants, minerals and vitamins. In most grains, the starchy endosperm contains protein, carbohydrates, iron, B-vitamins and fiber.

The germ, a tiny speck located at one end of each kernel, contains oil rich in health-promoting omega-3 fatty acids.

The bran is one of the best sources of fiber available in the plant kingdom.

Wednesday, June 2, 2010

Now that warm weather is here to stay, we're busy planting our "summer" garden. Bring on the tomatoes and corn!

Growing your own food can be a great way to save money. But if you're not careful, gardening can also be a big waste of time and money. Plan ahead to make this summer your most frugal season yet.

Don't buy the hype

Have you walked through a garden center lately? The aisles are filled with gimmicky tools and overpriced specialty plants. Don't buy into the hype.

Wednesday, June 2, 2010

Pour yourself some simple refreshment. Recipes for using flavored simple syrups to make sophisticated drinks.

Root Beer Float

Start to finish: 5 minutes

Servings: 1

2 ounces caramel-root beer simple syrup

2 ounces vanilla cognac

2 ounces heavy cream


Club soda or seltzer water

In a cocktail shaker, combine the syrup, cognac and cream. Fill with ice. Shake, then strain into a tall glass. Top with club soda or seltzer.

Orange Star

Start to finish: 5 minutes

Servings: 1

2 ounces orange-star anise simple syrup

Wednesday, June 2, 2010

Putting your own artisanal touch on summer refreshment is simple. Literally.

Simple syrups are an often overlooked – but as the name suggests, incredibly easy – way of adding sweet panache to a wide variety of drinks. And summer's demand for tall and cool beverages is an excellent excuse to get acquainted with them.

Simple syrup is a standard bartending ingredient used as a sweetener in many cocktails (it dissolves more readily than dry sugar), as well as for soaking or glazing some baked goods.

Wednesday, May 26, 2010

Last week we talked about those frozen chickens taking up space in my freezer. I gave you my favorite recipe for roast chicken and used this recipe for dinner one night. Needless to say, we had leftovers. A 7-pound chicken will go a long way toward feeding two people even if that includes one hungry man!

Fortunately, nothing makes my family happier than leftovers. It's the ultimate timesaver for busy adults: cook once, eat twice. In many cases, it's also cheaper to make larger quantities of food to enjoy now and later as leftovers.

Wednesday, May 26, 2010

This sophisticated sundae from Hannah Miles' "Sundaes and Splits" has serious adult appeal. It takes its inspiration from the classic Italian dessert, tiramisu.

The mascarpone-based ice cream is rich and creamy, but not as sweet as most ice creams. The sponge cookies get a generous soaking of coffee and coffee liqueur, though you also could use chocolate liqueur.

Tiramisu Sundae

Traditional recipes for making ice cream call for chilling it in the freezer to firm it up after it comes out of the ice cream machine.

Wednesday, May 26, 2010

Most chicken burgers suffer from a dry, mealy texture, qualities that don't quite scream summer grilling fun.

Blame the bird. Ground chicken generally has little or no fat. So by the time you're done manhandling it into a patty and tossing it on the grill, you end up with a pretty forgettable burger. You could keep it moist by adding cheese. Of course, if you're just adding saturated fat, why not just do a beef burger?

But I recently learned a trick from Christopher Kimball, founder and editor of Cook's Illustrated magazine, that fixes the flaw.