I love a good tuna sandwich, and I make them at home all of the time. I always buy the fanciest imported Italian tuna packed in olive oil, usually the one that comes in the best looking can. Some mayo, chopped capers, and olives and it’s done and delicious. I never spent a considerable amount…
Want to cook clams without their shells but don’t know how to shuck them? This freezer method is the perfect solution, and requires no special knife- or shucking-skills. 13 1/3 cups (3000g) water 5 tablespoons (90g) fine sea salt 50 littleneck clams, rinsed In a large bowl, combine water and salt and stir until salt…
The ideal base for countless seafood soups and stews. Why It Works Anchovies are used as the base for a stock that is savory and packed with umami. Anchovy stock is the Korean counterpart to Japanese dashi. Instead of bonito flakes, anchovies are used as the base for a fish stock that is every bit as…
I’m known for going a little overboard with the food when I grill–actually, make that a lot overboard–leaving my guests little incentive to make their own. I need to learn to cut back, because when people do come with their own creations, they tend to be eye-opening, like a Thai basil wrapped beef that graced…
Wok-Seared Duck Salad Thai food is really stepping out there for me, especially because I’m sick of my hamburgers-every-night-for-dinner routine. This was the first time I had ever tried duck, and I have to say it was amazing. Recipe from Sizzling Skillets and Other One-Pot Wonders by Emeril Lagasse. 2 tablespoon uncooked jasmine rice…
When it’s too hot to cook, grab your Spiralizer and make this low-carb Cucumber Noodle Salad with Shrimp. And this refreshing salad is slightly spicy and loaded with Thai flavors! PIN the Cucumber Noodle Salad to try it later! In Utah it’s hot, hot, hot, with temperatures frequently hovering around 100F the last few weeks.…
A pressure cooker will tenderize octopus faster than any other method. Why It Works A pressure cooker rapidly transforms octopus’s tough collagen into tender gelatin, thanks to its high heat. No ingredient has inspired as many wacky tricks to guarantee it will cook well as octopus. We’re telling you now: Put away your corks and…
One of the nicest things about buying live crabs instead of lump crab meat is that you get the whole measure of the animal—not only its succulent flesh, but also its creamy innards and the sweet, briny juices that pool in the curve of the shell. My usual procedure is to steam the crab with…
Why It Works We tested multiple mixing methods, including a traditional bamboo matcha whisk, an immersion blender, and vigorous shaking, to determine which makes the frothiest cup.A ratio of 2 teaspoons matcha to 8 ounces water produces a light, refreshing, yet flavorful cup (though, of course, you can change it to your taste). Iced matcha…
