I’m convinced that if you take any vegetable, drizzle it with olive oil, sprinkle on salt and pepper, and throw it in the oven for 20 minutes, you’ll get some of the best-tasting veggies ever — with little to no effort. One vegetable in particular takes to this treatment especially well: cauliflower. Whenever I make a batch of the stuff, it disappears without preamble.
Woe to a wife who loves a scalding-hot bowl of chowder when her husband's policy on all soups — as well as any other hot liquids — is the same as Kenneth Ellen Parcell's: "That's the devil's temperature." I don't want to provoke the devil in my own kitchen, but I did find a loophole in this anti-hot liquid contract: Dan does like chili and other stew-like meals that are chunky enough to be scooped up without leaving too much brothiness in the bowl.
Fish cakes are quite possibly the best way to give leftover salmon a second lease on life. If you have a few fillets from your last cookout, or from cooking a big batch in the slow cooker, these herby, garlicky cakes need to be in your meal plan. And if you don't have leftover fish, then canned salmon is a good pantry staple and means these fish cakes are never more than a few minutes away.
I thought my mother had taught me all of her best tricks in the kitchen, but no — she had one more for me, which she casually let drop while in the middle of our Costco shopping expedition. It's this: She buys bulk salmon from Costco and cooks it all at once in the slow cooker. And it's darn good.
Not only is the slow cooker fantastic for this kind of batch cooking, it's also an extremely good way to ensure tender, succulent salmon every time, no matter how many fillets you're cooking. Here's what to do.
When I was writing my first cookbook, Classic Snacks Made from Scratch, I unwittingly unleashed a monster. My picky-eater husband had heretofore steered way clear of jalapeño poppers, wary of their potential heat-seeking missile effect on his gentle palate. When I showed him how the method of pickling jalapeños softens their fiery edges, compounded by a soothing and creamy filling, everything changed.
Do you like éclairs? What about profiteroles, cream puffs, and cheesy gougères? Aside from making us drool just thinking about them, the one thing all these pastries have in common is that they're made from pâte à choux — a staple of the French pastry kitchen.
Think you can't make them at home? I beg to differ! Here's everything you need to know to make a batch tonight.
I love stuffing chicken breasts. I've given you my recipe for roasted chicken breasts stuffed with goat cheese and fresh garlic, one of my favorites, and I consider this one a fall-inspired version. The technique is easy, with a big wow payoff, and I love the combination of a simple, buttery skin with a complex filling.
The sweet, salty, nutty mess that spreads out over your plate as you eat is pure perfection.
