Friday, May 22, 2015


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.

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.