Why It Works Making crème fraîche at home is an easy and cost-effective alternative to specialty store-bought versions.The bacterial cultures in buttermilk and yogurt thicken and acidify the cream, while also preventing bad bacteria from taking over.Adjusting the amount of buttermilk or yogurt and amount of time left at room temperature will determine the consistency…
This recipe for mushrooms roasted in the oven results in a dish that’s meaty, deeply flavored, and intensely savory. Why It Works Roasting in a moderate, 375°F (190°C) oven gives the mushrooms plenty of time to concentrate in flavor.Draining off the mushrooms’ exuded liquid partway through the roast assists in browning and speeds up cooking…
Note: After cooling completely, these shells can be stored in an air-tight container at room temperature for up to 5 days. Fill these taco shells with soft scrambled eggs, or with charred corn. Vegetable oil 2 ounces Parmesan cheese, grated on a microplane grater Using a paper towel, spread a thin layer of vegetable oil…
The key to great flavor is extremely high heat. Why It Works Cooking over high heat ensures the meat and vegetables get a strong sear on the outside without overcooking in the middle. A brief marinade seasons the beef ahead of cooking. There’s an old dirty joke about beef with broccoli that is neither particularly appropriate…
Why It Works Cooking ham sous vide overnight leads to extraordinarily tender results.A quick sear on one side only gives you a crisp texture to contrast with the tenderness. Like bacon, sliced Canadian bacon (a.k.a. breakfast ham) is not one of the meats you’d think would benefit from being cooked sous vide. It’s such an…
Crisp and colorful vegetables, crunchy cashews, and roasted chicken in a punchy sesame ginger vinaigrette make a light yet satisfying summer meal. Though the recipe looks long, it’s actually easy to make, especially if you use leftover or rotisserie chicken. For the Chicken: 2 bone-in, skin-on chicken breasts (or 2 cups shredded cooked chicken) 1…
When I wrote about how to make the best matzo balls I highlighted the value of using schmaltz (rendered poultry fat). Here’s what I had to say in that piece: The Jews of Northern and Eastern Europe had a fat conundrum: They were living in a land of butter and lard, but couldn’t use those…
If you take away only one lesson from this week’s worth of recipes from Bangkok Street Food by Tom Vandenberghe and Eva Verplaetse it should be that fish sauce is a truly magical ingredient, with the ability to add a deep level of savoriness to anything it touches, even fried chicken. By adding a few…
Khua Kling Gai (Southern Thai Dry Curry With Minced Chicken) Recipe Msakhan (Palestinian Flatbreads With Onion, Sumac, and Spiced Roast Chicken) Soy Sauce Chicken With Cola Recipe Korean-Style Fire Chicken (Buldak) With Cheese Recipe The Best Buttermilk-Brined Southern Fried Chicken Recipe Extra-Crispy Fried Chicken With Caramelized Honey and Spice Recipe Obe Ata (Nigerian Red Pepper…
