8 Perfect Pasta Dishes - RachaelRay.com I will always stand by this sentiment: There is never a bad time for pasta. Some of the tastiest, quickest, and most filling dishes out there utilize pasta as a base. You typically don't need many pots, pans or bowls to prep them. They make excellent leftovers (if you have any). Both busy weeknights and long, slow Sunday afternoons pair beautifully with a delicious pasta dish. Really, any day that ends with a hearty, warm pasta dish is the icing on the cake. Sunday Spaghetti and Meatballs The whole family will love this Sunday dinner - any night of the week! Sicilian Eggplant and Pepper Ragu and Pappardelle Fresh sauce with hearty veggies makes this dish a perfect pasta option. One-Pot Broken Florentine Lasagna Broken, no-boil lasagna noodles are stirred into a prepared sauce and then baked like a traditional lasagna in this easy recipe. Fat Spaghetti with Frutti di Mare Fresh seafood with thick noodles gives this dish a hearty bite. Smoky Roasted Rapini and Strozzapreti Carbonara
Cook This, Not That! Do you want to lose weight? Do you want to eat restaurant favorites like Outback Steakhouse Cheese Fries, Olive Garden Lasagna Rollata al Forno, or Pizza Hut Meaty P'Zones? Want to know how you can do both? Restaurant food is delicious, but it's high in unnecessary calories, sodium, and fat. Simply by cooking up home-prepared versions of your restaurant favorites, you can lose 10, 20, 30 pounds, or more! Now, from the same people who brought you Eat This, Not That!
How to Roast Citrus and 5 Ways to Use It This article is brought to you by our friends at Electrolux as part of an ongoing series focusing on seasonal ingredients. This month we're talking citrus. Today: Brighten up your winter dinner spread with some warm roasted citrus. Leafless trees and freezing commutes aside, produce aisles may be the bleakest part of winter. Without tomatoes, figs, and cherries on the shelves for inspiration, our fresh and colorful dinners can too easily fall few and far between. More: No time to cook? Rather than dry the juices out, baking citrus at a high temperature concentrates its sugars and therefore, its flavor. To roast citrus by itself, place an oven rack in the middle of your oven, then heat it to 350º F. 1. 2. 3. 4. 5. This article was brought to you by Electrolux, who's all about great taste and the appliances to help you make beautiful meals in your own kitchen. Photos by Mark Weinberg and James Ransom
Oyster Patties Bake the puff pastry shells according to package directions until golden brown and puffed. Use the tip of a small knife to lift off the lids; discard them or save for another use. If the interior of the shells is still a little raw, lightly scrape out the uncooked pastry using the tines of a fork. In a heavy-duty 12-inch skillet, cook the bacon over medium heat, stirring often, until crisp, about 10 minutes; drain on paper towels. Strain the oysters through a fine-mesh sieve set over a medium bowl to catch the oyster liquor. In the reserved skillet, heat the 1/2 cup bacon fat over medium-high heat until hot, about 1 minute. Add the drained oysters, bacon, parsley, sage, cayenne, and 1/2 tsp. black pepper. To serve, divide the puff pastry shells among 12 warm, small, wide bowls (or put them onto a warm large platter). Photo: Sara Essex Bradley
50 Healthy Recipes to Kick Off 2012 | Two Peas & Their Pod - StumbleUpon Happy New Year! Many of us are thinking about our New Year’s resolutions and healthy eating is often at the top of the list. If you are setting a goal to eat healthy in 2012, here are 50 healthy recipes to help you get started. Beverages Easy Strawberry Mango Smoothie Berry Banana Smoothie Blueberry Mango Smoothie Breakfast Apple Cinnamon Baked Oatmeal Whole Wheat Kefir Pancakes with Blueberry Sauce Pumpkin Granola Roasted Plums with Greek Yogurt, Honey, and Almonds Broiled Grapefruit Steel Cut Oats Maple Almond Granola Roasted Strawberries with Greek Yogurt Honey Yogurt Waffles Appetizers/Snacks Peanut Butter Granola Balls Honey Cinnamon Roasted Chickpeas Rosemary Roasted Almonds Tzatziki Sauce Cilantro Lime Hummus Strawberry Mango Salsa White Bean and Artichoke Dip Edamame Guacamole Homemade Baked Tortilla Chips Peach Salsa Roasted Red Pepper and White Bean Dip Vegetable Spring Rolls with Peanut Dipping Sauce Black Bean Corn Salsa Salads/Sides Quinoa Salad with Roasted Sweet Potatoes, Kale, & Dried Cranberries
The 5 Tastes & How to Cook with Them Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: It turns out, everything you need to know about balancing flavors is on the tip of your tongue. Your taste buds know more than you think they do: They are capable of helping build a recipe from scratch or fixing one that's gone awry. There are five "tastes" that serve as the foundation for the flavors in every recipe: sweet, bitter, salty, sour, and umami. You may find that some tastes are more prevalent in certain dishes than others, or that only one or two dominate in a certain food or dish. But making delicious food is all about balancing these tastes, and once you are comfortable doing so, you'll have more confidence cooking without a recipe or curating a killer cheese plate. Salty Bitter Although we all have different tolerances, people tend to be sensitive to bitterness. Sweet Sour Umami
Romertopf Recipes enjoy superb results! The Romertopf Clay Baker is a very versatile and forgiving cookware piece. Years ago the slogan read "The Clay Pot that Cooks All" and this is still true today. You can cook most any recipe you desire in the Romertopf from flavorful main dishes to delectable desserts and just about anything in between! Recipes can usually be converted for Romertopf clay pots by increasing the cooking temperature about 100˚ Fahrenheit and deducting 1/2-1 hour of cooking time. Want more delicious claypot recipes? 10 techniques every cook should know Breading This easy, three-step technique ensures an even crumb coating. It's commonly used on thin cuts of chicken, pork or veal that will be fried or baked. To begin, set up your breading station. Fill the first of three shallow dishes with flour. Start by dredging a piece of meat in the flour. The second step is to dip the meat into the egg wash, again letting the extra drip off. Try to work with one hand as you complete the process, so as not to bread your fingers on both hands - that can lead to a sticky mess. Proceed with the recipe as directed. Browning/Searing Myths abound about the benefits of searing, most notably that it seals in the juices. The most important factor in this technique is to start with a very hot pan. Although you can use nonstick pans for delicate fish, pans without a nonstick finish do a better job of browning, and leave lovely browned flavorful bits to use in a pan sauce (see "Making pan sauce.") Place your ingredient directly into the pan. Dicing an onion Folding
food52 Mo' butta', mo' betta': You can't go wrong with butter, and plenty of it. Here's a replay of recipes that use butter in a very good way -- browned. Everyone knows that butter is pretty much the world’s perfect food. Butter makes everything better: Cakes are more tender, sauces become richer, meat seems juicier, the sky is bluer.... There is more to butter, however, than that familiar yellow block we all know and love. Brown butter (or beurre noisette if you are feeling fancy) deserves a place in every cook’s repertoire, especially during fall and winter. More: Did somebody say butter? Walnut Sage Financiers by sugarmountaintreats Thomas Keller's Butternut Soup with Brown Butter, Sage, and Nutmeg Crème Fraîche by Genius Recipes Brown Butter Roasted Sweet Potatoes with Arugula and Bacon by emilyc Weeknight Pasta with Caramelized Cabbage, Sage-Infused Brown Butter and Walnuts by cookinginvictoria Paule Caillet's Brown Butter Tart Crust by Genius Recipes Brown Butter Spiced Ale by sdebrango
food52 Author Notes: Shakespeare proclaimed music the food of love, but in our family, it’s cookies. From the time my daughter could climb up on a stool and stir chocolate chips into batter, we baked. We created baking experiments for her science projects, and baked cookies and cakes for dinner parties and school functions. My stepsons married women who are both accomplished bakers. Blended families can be...complicated... but baking is the language of our family connection--- chocolate chip cookies, apple pie, brownies, meringues--… a connection that often feels like a miracle. I am the oldest of four children, and we—my two sisters, my brother and I—are as close as people who live in four separate US states can be. Linda is a first grade teacher. This weekend, at my daughter-in-law’s request, I’ll be making them for my grandson’s first birthday party. Food52 Review: There is a lot to love about this recipe. Makes 24-30 cookies This recipe is a Community Pick! Popular on Food52 and Provisions
11 DIY Recipes for Foods You Should be Making at Home It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: With eleven easy DIY recipes, you can make headway on your ever-growing grocery list, right from the comfort of your kitchen. Unless you've just survived the Trader Joe's checkout line at 8:30 PM on a Sunday, do not expect to be congratulated on your trip to the grocery store. But if you're in that mid-summer slump and looking for a reason to self-congratulate, try making a few of the items that normally end up on your ever-growing grocery list from scratch. More: Goodbye, Hidden Valley -- make your own Basil Buttermilk Ranch Dressing at home. We know that at this time of year, you'd rather be in the pool than the kitchen, so we've gathered our most hands-off DIY recipes. Pickled Ginger by molly yeh Sweetened Condensed Milk by stephanie le Barbecue Sauce by PhoebeLapine Chocolate Syrup by Cara Eisenpress Peanut Sauce by PhoebeLapine
untitled Turmeric Cooler - The Juice That Can Save You From Buying Advil When I found this organic turmeric at the grocery store the other day, I squealed like a little pig! That’s because this is probably the most powerful root on the planet and just the thought incorporating it even more in my diet is a dream come true. I knew the first thing I wanted to do with the turmeric was kiss it… haha, just kidding. Actually, I wanted to make juice! Turmeric is super powerful at reducing inflammation in the body naturally – without drugs – i.e. Did you know that the inactive ingredients in different forms of Advil include artifical food coloring made from petroleum, artificial sugars, sodium benzoate, GMO’s, propylene glycol and parabens? But that’s just the icing on the cake – Turmeric can also be used a preventative measure against a myriad of diseases, not just treat a specific aliment. This is evidenced by what Dr. So now that I’ve hopefully convinced you to try this root…. The blend that worked is so REFRESHING. Food Babe's Turmeric Cooler Juice Food Babe
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