Healthy Dinner Recipes. Infomercials lie. Those crock-O-matics are better at clogging counter space than producing good food. Keep your money and pull out a time-tested tool for all-in-one dinners: the pot. Once you've learned the simple principles of braising and simmering, you can feed the masses (or yourself ) all week long. No instruction book (or easy payments of $19.95) required. One-pot principle #1Customize a basic recipe for the season Roasted Vegetable RisottoA one-pot dish like risotto has infinite possibilities: Add fresh peas and asparagus in spring, or cherry tomatoes and zucchini in summer. What you'll need:1 cup 1/2" cubes peeled, seeded butternut squash1 cup diced cremini mushrooms1 cup grape tomatoes, halved4 garlic cloves (2 crushed, 2 minced)1/4 cup plus 2 Tbsp extra-virgin olive oilSalt and freshly ground pepper8 cups low-sodium chicken broth3 Tbsp butter1 white onion, finely chopped2 cups arborio rice (a short-grain variety)3/4 cup grated Parmesan cheese1/4 cup chopped fresh basil.
Beer. StillTasty: Your Ultimate Shelf Life Guide - Save Money, Eat Better, Help The Environment. Find and recommend dishes, not just restaurants. Salt & Fat. Free_stonesoup_ecookbook. How to Make Perfect Thin and Crisp French Fries. It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments. Golden and delicious. N.B. I'm gonna come right out and say something that I'm sure you won't all openly agree with: McDonald's french fries are great.
To be absolutely honest, I've never been able to make fries as good as theirs (shhhhh!). Until now. I've been literally giddy with the quality of the fries that have been coming out of my kitchen for the last two days. Follow @ahamburgertoday on Twitter »Like AHT on Facebook » The Anatomy of a Perfect Fry There are a few factors that go into making a perfect fry: Perfect Fry Factor #1: The exterior must be very crisp, but not tough. In order to achieve this crispness, the surface structure of a fry must be riddled with micro-bubbles.
That's much easier said than done. Sh*t.