Saturday, September 20, 2014
     

Food

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.

Wednesday, May 19, 2010

I have a confession. If you take a look in my freezer right now, you'll find three very large, frozen chickens. I couldn't help myself the prices were too low to resist!

But now I have three large chickens in my freezer and no room for anything else. It's time to preheat the oven.

Whole chickens can be a great deal when they go on sale. I've watched them fall from their normal $1.69 a pound to as low as 85 cents a pound.

Even when you consider the weight of the bones, skin and giblets, it's a real bargain.

Wednesday, May 19, 2010
AP PHOTO The fresh marshmallow topping on S'mores Pie gets browned with a small kitchen torch or can be broiled in the oven.

If your idea of camping is pitching a blanket "tent" in the living room, this S'mores Pie is your perfect campfire food.

We drew our inspiration from the real deal graham crackers topped with chocolate and toasted marshmallow and turned the ingredients into a pie. A graham cracker crust is filled with a rich chocolate filling and topped with a heap of marshmallow.

Wednesday, May 12, 2010

"I'd like a nonfat soy latte, please."

If you've ever uttered those words (or simply asked for a cup of black coffee at a higher-end coffee shop), you know what comes next the bill. Takeout coffee is big business. Americans want their caffeine fix frothy, and they want it now. They're also willing to pay for it!

Wednesday, May 12, 2010

Inexpensive and convenient, canned food often gets panned for its high sodium content (which is true), but there are healthier options available. Here's what to keep in mind when stocking your pantry.

Fruits and Veggies

Canned fruit comes in handy for tossing on salads or as a snack. Choose fruits packed in their own juices, water or 100 percent fruit juice. Even light syrup has tons of sugar, so avoid it.

Wednesday, May 12, 2010
Brined and Grilled Country-Style Pork Ribs.

The trick to great barbecued ribs is not letting the meat get lost in the sauce.

So to keep the pork flavorful and moist – and to give it the substance to stand up to the sauce – I created a quick sweet and peppery brine from brown sugar, kosher salt, peppercorns and garlic powder.

A quick – or not, depending on how much time you have – bath in the brine produces exceptionally tender, moist ribs. To help the meat shine even more, I opted for country-style pork ribs, which are all meat and no bone.

Wednesday, May 12, 2010
LARRY CROWE/AP PHOTOs Grilled Pork Chops with Peach-Jalapeno Glaze.

If you grill meat regularly, it's worth considering ways to cut the fat but keep the flavor.

Though the marbling of many meats can't be cut away (and to keep things flavorful, you wouldn't want to), trimming any visible fat from the exterior of the meat is an easy way to reduce your intake.

With poultry, the same effect is achieved by removing the skin, which contains a large percentage of the bird's fat.

Wednesday, May 5, 2010

It's true you are what you eat. The food that you eat each day has a major impact on your weight and overall health.

I've always tried to eat moderately healthy. But as I've struggled to balance work and home life, I've also noticed that what I eat has a big impact on my energy levels, work performance and weight. I've gained about 10 pounds since college graduation, and I've been working hard to get back to my collegiate weight.

Wednesday, May 5, 2010

This easy-to-assemble casserole can be put together the night before, refrigerated and baked just before serving on Mother's Day. This also is an easy recipe for the kids to help with. Let them whisk the eggs, layer the bread and pour the egg mixture.

Baked Sausage-Stuffed French Toast

Start to finish: 1 hour 15 minutes (15 minutes active)

Servings: 9

12-ounce package maple breakfast sausages, casings removed

6 eggs

cup milk

cup maple syrup

8 slices oatmeal bread

12 slices sharp cheddar cheese

Wednesday, May 5, 2010

Surely, Mom is worth five minutes work.

Because that's all it takes to make these comforting baked eggs that beg to be eaten in bed on Mother's Day.

The egg mixture – a simple blend of eggs, sour cream, dill, salt and pepper – even can be whisked together the night before.

The cooking is equally effortless. The eggs are poured into ramekins then slowly baked in a water bath to keep them moist.

A water bath is just a baking dish filled with hot water into which you place the ramekins in the oven.